Chestnut Free Baked Falafel Bowl with Tahini Sauce
Total time1 hr 30 min
Prep time25 min
Cook time35 min
4.7(14)
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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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