Vegan Baked Falafel Bowl with Tahini Sauce

Total time1 hr 30 min

Prep time25 min

Cook time35 min

Vegan Baked Falafel Bowl with Tahini Sauce

Crispy baked falafel gets its deep golden crust from a quick pulse of chickpeas, fresh herbs, and warm spices, all baked instead of fried so the exterior turns firm and craggy without any oil-splattered mess. Fluffy lemony quinoa forms the base of each bowl, layered with charred zucchini, sweet roasted bell pepper, and blistered cherry tomatoes for a mix of color and texture in every bite. A creamy tahini sauce, brightened with fresh lemon juice and a hit of garlic, gets drizzled generously over the top and pulls the whole bowl together. Finished with a handful of peppery arugula and a scatter of parsley, this one is a satisfying, plant-powered lunch or dinner that fits perfectly into a vegan spread. It's the kind of make-ahead bowl that reheats beautifully, so it's worth doubling the falafel batch for the week ahead.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!