Vegetarian Baked Falafel Bowl with Tahini Sauce

Total time1 hr 30 min

Prep time25 min

Cook time35 min

Vegetarian Baked Falafel Bowl with Tahini Sauce

This bowl checks every box for a satisfying vegetarian meal, built from scratch with real texture and flavor at every layer. Baking the chickpea-parsley falafel instead of frying gives it a deep golden crust while keeping the inside tender, and it's held together with chickpea flour rather than any egg binder. Fluffy quinoa cooked in vegetable broth forms the hearty base, topped with charred zucchini, red bell pepper, and blistered cherry tomatoes for a smoky, roasted contrast. The tahini sauce, whisked with lemon juice and fresh garlic, brings a bright, nutty richness that ties the whole bowl together. Finished with peppery arugula and a squeeze of lemon, it's a vibrant, protein-packed dinner that fits a vegetarian kitchen beautifully.

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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
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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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