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Baked Falafel Quinoa Bowls

  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 4 servings 1x


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!



Baked Falafel Quinoa Bowls

  • 12 pieces oven baked falafel
  • 2 cups cooked quinoa
  • 1 cup chopped cucumber
  • 1 tablespoon dill finely chopped
  • 1 tablespoon mint finely chopped
  • 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

Homemade tzatziki

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Prepare the tzatziki.  Combine all ingredients in a medium sized bowl and set aside.
  5. 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.
  6. 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.


  • additional topping options: chopped tomatoes, olives, crispy chick peas
  • to save time you can prepare the falafel on a different day and reheat
  • store-bought tzatziki is an easy, time saving swap
  • Category: main dishes
  • Method: bake
  • Cuisine: mediterranean

Keywords: quinoa bowls, falafel bowls, oven baked falafel, mediterranean falafel bowls

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