Bowls packed with fresh, delicious goodness! Oven baked falafel bowls are stacked with protein-rich quinoa grains, crispy falafel, tangy feta, crunchy greens and simple homemade tzatziki layered with fresh herbs. Simple to put together, but hard to put down!
Ready for some lunch you can feel good about and enjoy? Light and full of fresh flavors but seriously filling, these baked falafel bowls are addictingly delicious and make for great meal prep or as a make-ahead option.
Plus, the great thing is you can totally make these your own too! Chopped tomatoes, olives, crispy chickpeas – the possibilities are endless and delicious. Lucky us.
How to make falafel quinoa bowls
The very best part is that you can do this all at once or in steps. Usually, I like to meal prep a bunch of quinoa to have in salads throughout the week, so cool quinoa is already in my fridge waiting to be used.
Quinoa can be a bit bland on its own. You can add flavor to your quinoa by cooking it with stock (vegetable or chicken) and add fresh herbs (like dill and mint). Don’t forget to season it with salt.
When making the bowls, you can use hot or cold quinoa. If you want it more like a salad, then try using it cold. If you want it more like a main dish, try it hot. It’s up to you!
CHOOSE YOUR GREENS….
I’m slightly obsessed with tuscan kale and pretty much use it whenever possible. Soup, salad, pasta, you name it. But if kale doesn’t fit your vibe, you can swap it out for any greens on hand:
For these falafel bowls, we toss the greens simply with lemon and olive oil – a little fat, a little acid – then season with salt and pepper. If you have a favorite greek dressing or want a little tahini and spice, feel free to substitute!
Tzatziki is a non-negotiable topping here. It’s creamy, cool, packed with flavor and dipping that crispy falafel is *kisses fingers* divine.
It’s an extra step, so if you want to grab store-bought tzatziki go for it, but since we’re already chopping up dill and cukes for the quinoa, we can chop a little extra for the yogurt and have it done fast.
Crispy naan strips
It’s hard to pick a favorite ingredient in these bowls of Mediterranean goodness, but those crispy naan strips are high, high up on the list. They’re a little indulgent from the pan frying and a little salty with garlic bread vibes. Best of all they are super simple.
A quick pan-fry, season, and slice. They make the perfect carby companion to the lighter parts of this dish.
As we roll into warmer temps and days filled with long lasting sunshine, let’s amp up the fresh eats. If you’re in the mood for more protein packed veggie meals, serve up some chickpea shawarma salad, kale and sprout tacos, or quick pantry-items only pasta.
If you made this dish, please leave a comment and a rating below! Don’t forget to snap a pic of your eats and post it with the pin on Pinterest!
Packed full of delicious goodness! These baked falafel bowls have become a regular make ahead lunch or ‘I don’t feel like cooking’ dinner in our house. You’ll love the layers of protein rich vegetarian ingredients, crunchy veggies and fresh herbs!
3 cups shredded kale or other greens about 1 small head
1 tablesoon olive oil
1 tablespoon lemon juice
1/2 cup feta crumbles
salt and pepper
1/2 cup tzatzikin sauce
crispy naan strips
Oven Baked Falafel
1 can chickpeas 15.5 ounce
1 cup fresh parsley
1 cup fresh cilantro
1 medium carrot finely grated
3 large garlic cloves chopped
1/3 cup all purpose flour
1 tablespoon lemon juice
1 teaspoon onion powder
1 1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Crispy Naan Strips
1 naan flatbread
1 tablespoon flatbread
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 1/2 cups whole milk Greek yogurt
4 cloves garlic finely minced
1 English cucumber peeled, deseeded, and finely chopped or grated
2 teaspoons red wine vinegar
1/4 teaspoon salt
1 tablespoon fresh dill, finely chopped
Prepare the falafel. Drain and rinse the chickpeas. In the food processor, pulse the parsley and cilantro 4 to 5 times to give a rough chop. Add the remaining ingredients and pulse until combined and mostly smooth, some roughly chopped pieces are fine. Let the falafel mixture sit for 1 hour to thicken.
Heat the oven to 400°F. Coat a baking sheet with olive oil and set aside. While the oven preheats, form the falafel patties. Roll 2 tablespoons of falafel mix into a ball then lightly press into a disk about 1/2 inch thick. Place on the oiled sheet tray and bake for 25 to 30 minutes, carefully flipping half way through. Season with a sprinkle of salt immediately after baking.
Make the crispy naan. In a large saute pan, heat olive oil over high heat. Cook the bread for 1 to 2 minutes each side until golden brown. Immediate season each side with salt and garlic powder after cooking while the oil is still hot. Let cool slightly on a cutting board and slice into strips.
Prepare the tzatziki. Combine all ingredients in a medium sized bowl and set aside.
Prepare the falafel quinoa bowls. In a medium bowl, combine the kale (or greens), olive oil, and lemon juice. Toss together and season with a pinch of salt and pepper. Alternatively, if you have a favorite greek dressing or tahini sauce that can be substituted. Divide the greens between four bowls. Alongside the greens, divide the cooked quinoa betweel the four bowls – the quinoa can be served hot or cold.
Top with cucumers, feta crumbles, a dollop of tzatziki, and serve with crispy naan strips. Serve each bowl with 3 to 4 pieces of falafel.
Hi, I'm Lauren and this is my slice of the internet to share seasonally inspired recipes. I live in the heart of New England with my husband Henry, our two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!