Anti Inflammatory Baked Falafel Bowl with Tahini Sauce
This bowl is a full-on celebration of ingredients that genuinely work hard for your body — and it tastes incredible doing it. Chickpea patties are blended with fresh parsley, cilantro, garlic, and a trio of warming spices — cumin, coriander, and turmeric — then baked at high heat until they're deeply golden and satisfying without a drop of frying oil. Turmeric and extra virgin olive oil show up more than once here, which is exactly the kind of layering that makes this meal feel intentional rather than accidental. The quinoa cooks in vegetable broth for extra depth, and the roasted zucchini, red bell pepper, and cherry tomatoes come out of the oven with lightly charred edges that add a natural sweetness to every bite. A creamy tahini sauce made with fresh lemon juice ties everything together with a bright, nutty finish. Each of the four bowls gets a handful of peppery arugula underneath it all, adding a fresh contrast to the warm components. It's the kind of meal that looks impressive, comes together with straightforward steps, and leaves you genuinely full without feeling heavy.
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Learn more →Ingredients
4 servings
For the falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh cilantro leaves, loosely packed
- 3 cloves garlic, roughly chopped
- ½ small yellow onion, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 3 tbsp chickpea flour
- 3 tbsp extra virgin olive oil, divided
For the quinoa base
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
For the roasted vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 2 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 clove garlic, finely grated
- 3–4 tbsp water, as needed to thin
- ¼ tsp fine sea salt
For serving
- 2 cups baby arugula or mixed greens
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Spread the drained chickpeas on a clean kitchen towel and pat thoroughly dry — removing as much surface moisture as possible helps the falafel hold together and develop a crust in the oven. Let them air-dry for 20–30 minutes, or refrigerate uncovered for up to 1 hour.
- 2
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and brush or drizzle 2 tbsp of the olive oil evenly over the surface.
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