High Protein Falafel Bowl
Elevate your meal prep game with this High Protein Falafel Bowl—an irresistible, plant-based powerhouse packed with flavor and nutrition. Made with protein-rich chickpeas and quinoa, these baked falafels are infused with aromatic cumin, coriander, and fresh parsley for a bold, herby taste. Complemented by a refreshing medley of crisp salad greens, juicy cherry tomatoes, crunchy cucumber, and sweet red bell peppers, this dish is perfect for a balanced, hearty lunch or dinner. Drizzle on the creamy tahini dressing for a final touch of nutty goodness that ties the whole bowl together. Quick to prepare in just 45 minutes and naturally gluten-free, this wholesome falafel bowl makes healthy eating easy, delicious, and satisfying. Perfect for vegans, vegetarians, or anyone seeking high-protein meal options!
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Recipe Information
Ingredients
- 400 grams canned chickpeas, drained and rinsed
- 100 grams cooked quinoa
- 0.5 medium red onion, finely chopped
- 2 garlic cloves, minced
- 25 grams parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 lemon, juiced
- 1 teaspoon baking powder
- 50 grams chickpea flour
- 2 tablespoons olive oil
- 100 grams mixed salad greens
- 200 grams cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, sliced
- 3 tablespoons tahini
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, quinoa, red onion, garlic, parsley, ground cumin, ground coriander, half of the lemon juice, baking powder, chickpea flour, salt, and pepper until the mixture is cohesive and can be formed into balls.
Using your hands, shape the mixture into golf-ball-sized falafels and place them on the prepared baking sheet.
Brush the falafels with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.
While the falafels are baking, prepare the tahini dressing by whisking together tahini, remaining lemon juice, and water until smooth. Adjust seasoning with salt and pepper if needed.
In each serving bowl, arrange a bed of mixed salad greens, followed by cherry tomatoes, cucumber, and red bell pepper.
Once the falafels are done, add them to the bowls.
Drizzle the tahini dressing over the top and serve immediately.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 37.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3873 mg | 298% | |
| Iron | 16090.1 mg | 89389% | |
| Potassium | 3251 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
