Oven-Baked Falafel Bowls

Oven-Baked Falafel Bowls

Author: Stephanie Kay

These oven-baked falafel bowls are a great meal prep idea as they store well in the fridge for days to come! For the best results, be sure to use dry chickpeas and soak them overnight before cooking.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: Mediterranean
  • Diet: Vegan
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  1. The night before, place dry chickpeas in a large bowl, cover completely with water and allow to soak at room temperature for 4-24 hours. The dry chickpeas will triple in volume so be sure to add plenty of water. Once complete, strain and rinse well. (You can use canned chickpeas for this recipe, however, the falafels will not be as crispy.)
  2. Preheat oven to 425°F.
  3. Place the strained and rinsed chickpeas on a large baking and pat dry with a towel. You want the chickpeas to be as dry as possible before cooking to ensure the falafels get as crispy as possible.
  4. In a large food processor, combine the chickpeas, red onion, garlic, parsley, cumin, coriander, salt, pepper,  1 tablespoon of olive oil and process until well combined. You may need to stop the food processor a few times to scrape down the sides.
  5. Scoop the batter into 2 tablespoon portions and roll into balls, there should be enough batter to make 12 falafels. The dough will be a little tacky, but if you find it too tacky, simply place it in the fridge for 10 minutes before shaping them into balls.
  6. Once all of the falafels are rolled, pour remaining 2 tablespoons of oil onto a large rimmed baking sheet and turn the pan until it is evenly coated. Add falafels to the baking sheet gently pressing them down to flatten slightly. (You can leave them in balls, but the overall texture will be better if you flip them halfway through the cooking.)
  7. Transfer the baking sheet to the oven and bake for 20-25 minutes, carefully flipping the falafels halfway through baking, until they are golden on both sides.
  8. While the falafels are baking, prepare the dressing and the vegetables. Combine all of the dressing ingredients in a small bowl or jar, whisk to combine, and set aside. In a separate bowl, combine the cucumber, tomatoes and red onion, stir to combine, and set aside.
  9. In 4 storage containers or bowls, add 1-2 large handfuls of leafy greens, split vegetable mixture and olives across them evenly, and set aside.
  10. Once the falafels have cooked, remove them from the oven and allow them to cool completely. Once cooled, add 3 falafels to each bowl, along with a wedge of lemon, and cover with dressing to serve.
  11. The bowls can be eaten immediately or stored in the fridge for up to 5 days. If storing them, do not add the dressing until they are served.