How long does Baked Falafel Bowl keep in the fridge?

Baked Falafel Bowl keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Baked Falafel Bowl ahead of time?

Yes. Baked Falafel Bowl is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most middle eastern vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Baked Falafel Bowl?

Classic pairings include pita, hummus. For a complete middle eastern thali, add a dal, a dry sabzi, papad, and a sweet ending.

Middle Eastern VeganMain Medium

Baked Falafel Bowl

Name: Baked Falafel Bowl
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 2 cup soaked dried chickpeas (not canned); 1 onion, roughly chopped; 5 garlic cloves; 1 cup parsley; 0.5 cup coriander; 2 tbsp besan; 1 tsp cumin; 1 tsp coriander powder; 1 tsp baking powder; 2 tbsp olive oil + extra for brushing; 1 tsp salt; 1 cup cooked quinoa or rice; 1 cup shredded lettuce; 0.5 cup tahini sauce; 0.5 cup pickled red onion

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Bake + bowl

Time: 40 min
Serves: 3
Calories: 480 kcal
Protein: 24 g

0:00 / 1:35

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Method

1Pulse soaked chickpeas with onion, garlic, herbs, besan and spices in a food processor till coarsely textured — not paste.
2Mix in baking powder and salt, refrigerate 30 minutes.
3Shape into 12 small patties, place on a lined tray and brush with olive oil.
4Bake at 200C for 22 minutes, flipping halfway, till golden and cook until crunchy.
5Build bowls: quinoa base, shredded lettuce, four falafels per bowl.
6Drizzle tahini sauce, scatter pickled onion; serve with warm pita.

About this recipe

Already vegan; baked not fried, so lighter than the deli version.

Ingredients

Method

About this recipe

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