Baked Falafel Bowls

$- 1 cup dried chickpeas, soaked overnight - 1 small yellow onion, roughly chopped - 2 cloves garlic, minced - 4 cups lettuce or spinach, for the base The main ingredients create a hearty base for your falafel bowls. Soaking the chickpeas overnight helps them blend easily. The onion and garlic add great flavor and depth to the falafel. - 1/4 cup fresh parsley, chopped - 1/4 cup fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon cayenne pepper (adjust to taste) Herbs and spices are key in making the falafel tasty. Fresh parsley and cilantro brighten the mix and give it a fresh taste. Cumin and coriander add warmth, while cayenne brings heat. You can adjust the cayenne to fit your spice level. - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red onion, thinly sliced - 1/4 cup tahini dressing (store-bought or homemade) Toppings make each bowl colorful and fun. Cherry tomatoes add sweetness, while cucumbers offer crunch. Red onion gives a nice bite, and tahini dressing ties it all together. You can use store-bought or make your own for a personal touch. For the full recipe, be sure to check the detailed instructions. Enjoy making your baked falafel bowls! - Soak the chickpeas overnight. This helps them soften and blend well. - Chop the onion, garlic, parsley, and cilantro. Fresh herbs add great flavor. - In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, baking powder, tahini, olive oil, salt, and pepper. Blend until you get a coarse mixture. Be careful not to over-blend. You want some texture! - Using your hands, form the mixture into small balls. Aim for a size around a golf ball. Place them on a baking sheet lined with parchment paper. - Preheat the oven to 400°F (200°C). A hot oven helps create a crispy exterior. - Bake the falafel for 25-30 minutes. Look for a golden brown color and a crispy texture. Flip them halfway through baking. This ensures even cooking. Follow these steps, and you’ll create a delightful dish that’s both tasty and healthy! For the complete process, refer to the Full Recipe. For great falafel, aim for a coarse mixture. You want it to hold together without being too fine. I recommend blending your chickpeas and herbs until they are just combined. If you blend too much, your falafel can turn into a paste. That's not what we want! Baking falafel is a healthier choice than frying. Baking cuts down on oil and calories, making this dish lighter. Preheat your oven to 400°F (200°C). Bake the falafel for about 25 to 30 minutes. Flip them halfway through to get that nice, even crisp. Building your falafel bowl is fun and easy. Start with a base of lettuce or spinach. Then, add your baked falafel on top. Layer in cherry tomatoes, cucumbers, and red onion for extra crunch. Drizzle with tahini dressing for a creamy finish. You can also serve this with pita bread or hummus on the side for a complete meal. For the full recipe, check the link provided. {{image_2}} You can add fun flavors to your falafel. Spice it up with smoked paprika. This gives a nice, smoky taste. You can also try adding dill. Dill adds a fresh and bright flavor to your dish. These little changes can make a big difference. Experiment with your favorite spices and herbs. The base of your bowl can change too. Instead of just lettuce, try quinoa or brown rice. These grains add texture and nutrients. You can also use other greens like kale or arugula. They bring different tastes to your meal. Plus, this recipe works great for vegan and gluten-free diets. Just ensure you use gluten-free grains and dressings. Dressings can elevate your falafel bowl. A homemade tahini dressing is a tasty choice. It’s creamy and rich, balancing the falafel well. You can also use tzatziki for a fresh, cool twist. Hummus is another option; it adds smoothness and flavor. Try different dressings to find your favorite. For the full recipe, check the details above. To keep your baked falafel bowls fresh, store leftovers in the fridge. Place the falafel in an airtight container. They will stay good for 3 to 5 days. Keep the veggies separate to stay crisp. You can store them in another container. This way, they won't get soggy. You can freeze baked falafel for later use. Let them cool completely before freezing. Place them in a single layer on a baking sheet. Freeze for 1 to 2 hours until firm. Then, transfer them to a freezer bag. Label the bag with the date. To reheat, bake them straight from the freezer at 375°F for about 15-20 minutes. They will taste just as good! Meal prep can make your week easier. You can make the falafel ahead of time. Store them in the fridge or freezer as mentioned. Prepare individual bowl components too. Chop veggies like cucumbers and tomatoes. Store them in small containers. This way, you can quickly assemble your falafel bowls for lunch or dinner. Each bowl will be fresh and fun! For the full recipe, check out the Baked Falafel Bowls section. Yes, you can use canned chickpeas in your baked falafel. However, the texture and flavor will differ. Dried chickpeas are firmer and provide a better base for falafel. Canned chickpeas are softer, which may lead to a mushier mix. If you use canned ones, drain and rinse them well. This helps remove excess salt and improves the taste. To make baked falafel gluten-free, swap out the tahini for gluten-free options. Look for gluten-free breadcrumbs or ground oats. You can also add a bit of ground flaxseed to help bind the mixture. Always check labels on your ingredients to ensure they are gluten-free. Tahini sauce is a classic choice for baked falafel. It adds creaminess and depth. You can also try yogurt-based sauces, like tzatziki, or a spicy harissa sauce for a kick. Each sauce brings a unique flavor that complements the falafel. Don’t hesitate to experiment with different dressings! Baked falafel bowls last about 3 to 5 days in the fridge. Store them in airtight containers to keep them fresh. To maintain crispiness, keep the falafel separate from the veggies and dressing until you're ready to eat. Yes, you can make baked falafel ahead of time. Prepare the falafel mix and shape the balls, then refrigerate them for up to 24 hours before baking. You can also bake them and store them in the fridge. Just reheat them in the oven for a few minutes to regain their crispiness. Check out the Full Recipe for more tips! Baked falafel bowls offer a tasty and healthy meal option. You learned about key ingredients like soaked chickpeas, fresh herbs, and delicious toppings. I shared step-by-step instructions for making the perfect falafel while highlighting baking's benefits. You can also experiment with variations to fit your taste. Whether you’re meal prepping or serving for a gathering, these bowls are a great choice. Try new flavors, enjoy healthy sides, and savor your creation. Baked falafel bowls can bring joy to your table!$

Create delicious and nutritious baked falafel bowls with this easy recipe! Featuring mixed chickpeas, fresh herbs, and vibrant veggies, these bowls are perfect for a healthy meal. Learn how to make crispy falafel and layer them over a fresh bed of greens topped with your choice of dressing. Ready to impress your taste buds? Click to explore the full recipe and start enjoying these flavorful bowls today!

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Ingredients

1 cup dried chickpeas, soaked overnight

1 small yellow onion, roughly chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper (adjust to taste)

1 teaspoon baking powder

3 tablespoons tahini

2 tablespoons olive oil

Salt and pepper to taste

4 cups lettuce or spinach, for the base

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, thinly sliced

1/4 cup tahini dressing (store-bought or homemade)

Lemon wedges for garnish

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a food processor, blend the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, baking powder, tahini, olive oil, salt, and pepper until you have a coarse mixture (be careful not to over-blend).

Using your hands, form the mixture into small balls (about the size of a golf ball) and place them on the prepared baking sheet.

Bake the falafel for 25-30 minutes or until they are golden brown and crispy, flipping them halfway through.

While the falafel is baking, prepare your bowls by layering the base of lettuce or spinach in each bowl.

Top each bowl with cherry tomatoes, cucumber, and red onion slices.

Once the falafel are done, add them to the bowls and drizzle with tahini dressing.

Garnish with lemon wedges and serve immediately.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4