Oven-Baked Falafel Bowls

chickpeas falafels ingredients Instructions meal prep nutrition oven-baked falafel bowls Recipe Salad vegan vegetarian

Posted October 11, 2023 by: Admin #Kitchen

Prepare these delectable oven-baked falafel bowls as an excellent meal prep strategy for creating scrumptious and nutritious week-long lunches. You can effortlessly put them together over the weekend.


Oven-Baked Falafel Bowls

Making falafels may seem intricate, but it’s actually quite straightforward. While they do demand some time and attention, crafting them at home is not overly complex. Most restaurant falafels are deep-fried, but oven-baked falafels are equally delicious and arguably simpler to prepare. Just toss all the ingredients into a food processor, shape them into balls, and let the oven work its magic. Moreover, once baked, they store exceptionally well in the refrigerator, making them a perfect choice for preparing weekday lunches.

The ingredients featured in these oven-baked falafel bowls are my personal recommendations, but you can certainly include your favorite ingredients. Packed with plant-based protein, fresh vegetables, and a luscious dressing, these bowls constitute a well-balanced meal that will keep you satisfied for hours.


Oven-Baked Falafel Bowls

These oven-baked falafel bowls make for an outstanding meal prep option as they can be stored in the fridge for several days. For optimal results, ensure you use dry chickpeas and soak them overnight before cooking.



  • 1 1/4 cup dry chickpeas (or 2 x 15oz canned chickpeas)
  • 1/4 red onion, finely chopped
  • 4 cloves of garlic, minced
  • 1/4 cup minced parsley
  • 1 1/2 teaspoons of cumin
  • 1 1/2 teaspoons of coriander
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of olive oil + 2 additional tablespoons for baking


  • 1 box or bag of mixed greens
  • 1/2 cucumber, diced
  • 2 tomatoes, diced
  • 1/4 red onion, diced
  • 1 cup of black olives
  • 1 lemon, cut into wedges


  • 1/4 cup of tahini
  • 1/4 cup of water
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, grated
  • 1/2 lemon, juiced
  • A pinch of sea salt


  • The night before, place dry chickpeas in a large bowl, completely covering them with water, and let them soak at room temperature for 4-24 hours. The dry chickpeas will expand significantly, so ensure you use plenty of water. Once soaked, drain and rinse thoroughly. (You can use canned chickpeas for this recipe, but the falafels may not turn out as crispy.)
  • Preheat the oven to 425°F.
  • Spread the drained and rinsed chickpeas on a large baking sheet and pat them dry with a towel. It’s essential to have the chickpeas as dry as possible before baking to achieve the crispiest falafels.
  • In a large food processor, blend the chickpeas, red onion, garlic, parsley, cumin, coriander, salt, pepper, and 1 tablespoon of olive oil until well combined. You may need to pause the food processor and scrape down the sides a few times.
  • Scoop the mixture into 2-tablespoon portions and shape them into balls. There should be enough mixture to make 12 falafels. The dough may be slightly sticky, but if it’s too tacky, refrigerate it for 10 minutes before shaping the balls.
  • Once all the falafels are formed, pour the remaining 2 tablespoons of oil onto a large rimmed baking sheet and evenly coat the pan. Place the falafels on the baking sheet, gently pressing them down to flatten slightly. (You can leave them as balls, but they’ll have a better texture if you flip them halfway through baking.)
  • Transfer the baking sheet to the oven and bake for 20-25 minutes, flipping the falafels carefully halfway through baking, until they’re golden on both sides.
  • While the falafels are baking, prepare the dressing and vegetables. Combine all the dressing ingredients in a small bowl or jar, whisk to combine, and set aside. In a separate bowl, mix the cucumber, tomatoes, and red onion, and set aside.
  • In four storage containers or bowls, add 1-2 large handfuls of leafy greens, distribute the vegetable mixture and olives evenly, and set aside.
  • Once the falafels have cooled, add three falafels to each bowl, along with a lemon wedge, and drizzle with the dressing before serving.
  • The bowls can be consumed immediately or stored in the fridge for up to 5 days. If storing, refrain from adding the dressing until serving.


  • Serving Size: 1 bowl
  • Calories: 581 calories
  • Sugar: 13 grams
  • Fat: 34 grams
  • Carbohydrates: 61 grams
  • Fiber: 12 grams
  • Protein: 19 grams


NEXT: Chocolate Almond Nice Cream

Thanks for your SHARES!


You May Also Like

Add a comment

Latest posts

Appetizer Awesome Blossom Dipping Sauce Crispy Onion Rings Dipping sauce Homemade Appetizers Homemade Onion Rings Make-Ahead Onion Rings. Onion Ring Recipe Onion Ring Serving Ideas restaurant-style side dish

Crispy Onion Rings with Dipping Sauce

butternut squash soup Common Questions. cutting butternut squash easy variations fall recipes ingredients make-ahead Perfect roasted butternut squash roasted vegetables roasting method selecting and storing butternut squash simple roasted butternut squash recipe tips Tutorial ways to serve

Roasted Butternut Squash Recipe

Active Dry Yeast Bread Flour Cloverleaf Rolls Dinner Rolls holiday make-ahead Milk Bread Recipe tips

The Softest Cloverleaf Dinner Rolls

Balsamic Vinegar Basil Burrata Cheese Caprese Salad Heirloom Tomatoes olive oil Recipe Summer Salad Tomato Burrata Salad

Tomato Burrata Salad Recipe

5-Seed Bread Artisan Bread Bread Flour Bread Making Bread Recipe Crusty Loaf Dutch Oven Baking Dutch Oven Bread easy baking Homemade Bread No-Knead Bread Sandwich Recipes Toasted Seeds

Easy Dutch Oven Bread Recipe

baking soda buttermilk Common Questions. easy recipe freezing holiday favorite. Irish Soda Bread no kneading quick bread raisins recipe instructions tips

Irish Soda Bread Recipe

Appetizer Bacon Ranch Cheese Ball Bagels Crackers Creamy Crostini Easy Holidays Homemade make-ahead olives party Pita chips pretzels Recipe Roasted Peppers Salami serving ideas storage tips Tortilla Chips Valentina’s Corner Vegetables

Easy Classic Cheese Ball Recipe

Avocado Corn Salad BBQ boiled corn boiling time cooking method Corn Chowder Corn Guacamole corn on the cob corn recipe culinary delight juicy leftover corn peak season Pro serving tip Sugar summer side dish sweet corn tender wooden skewers

Boiled Corn on the Cob Recipe

Breakfast brunch Eggs Benedict English muffin Hollandaise Sauce Poached Eggs Recipe

Eggs Benedict Recipe

Advance Preparation Asian Food asparagus Baby Corn Spears Broccoli Fluffy White Rice Garlic ginger Green Beans Homemade hot sauce mushrooms One-Pan Veggie Stir Fry Onion Quick Dinners red pepper reheating Sauteed Vegetables side dish Snow Peas Stir Fry Sauce Sweet and Savory Sauce Vegetable Stir Fry Recipe

EASY Vegetable Stir Fry Recipe