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Overhead view of falafel Buddha bowl
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5 from 1 vote

Falafel Buddha Bowl

These falafel Buddha bowls are a satisfying dinner full of plant-based protein.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Author: Julie Chiou

Equipment

Ingredients 

For the baked falafel:

  • 1 cup (164 g) chickpeas uncooked, soaked overnight in water
  • ½ red onion
  • 3 cloves garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 cup (16 g) chopped cilantro
  • 1 cup (60 g) chopped parsley
  • Salt to taste
  • 2 tablespoons olive oil

For the quinoa tabbouleh:

  • 1 cup (185 g) cooked quinoa
  • 1 cup (149 g) cherry tomatoes halved
  • ¼ cup (40 g) red onion chopped
  • 2 persian cucumbers diced
  • ½ cup (30 g) chopped parsley
  • ¼ cup (11 g) chopped mint
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1 clove garlic
  • 2 tablespoons lemon juice

For the roasted carrots:

  • 1 pound (454 g) rainbow carrots cut into chunks
  • 1 tablespoon olive oil
  • Salt to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika

Optional toppings:

Instructions

  • Preheat the oven to 400 °F (204 °C)
  • To make the falafel, add all the ingredients to a food processor and pulse until well combined. You don’t want the mixture to become a fine paste. It has to be slightly coarse
    1 cup chickpeas, ½ red onion, 3 cloves garlic, 1 teaspoon cumin powder, 1 teaspoon paprika, 1 teaspoon ground coriander, 1 cup chopped cilantro, 1 cup chopped parsley, Salt to taste, 2 tablespoons olive oil
  • Take 2 tablespoons of the mixture and make it into patties.
  • Place it in a baking tray lined with parchment paper and drizzle with olive oil.
  • Bake at 400 °F (204 °C) for 25 to 30 minutes, flipping them midway.
  • As the falafels are getting baked, combine the cooked quinoa, tomatoes, onions, cucumber, chopped parsley, mint in a bowl.
    1 cup cooked quinoa, 1 cup cherry tomatoes, ¼ cup red onion, 2 persian cucumbers, ½ cup chopped parsley, ¼ cup chopped mint
  • Make a dressing with olive oil, salt, black pepper, minced garlic and lemon juice.
    2 tablespoons extra virgin olive oil, Salt and black pepper, 1 clove garlic, 2 tablespoons lemon juice
  • Add it to the quinoa tabbouleh and mix. Set aside.
  • To make the roasted carrots (Can use any veggies of your choice): Place the carrots in a baking tray and drizzle it with olive oil. Add salt, black pepper, and paprika and bake at 400 °F (204 °C) for 20 minutes or until browned and tender. Set aside.
    1 pound rainbow carrots, 1 tablespoon olive oil, Salt, ½ teaspoon paprika, ¼ teaspoon black pepper
  • Now assemble the Buddha bowl: Fill the bowl with greens of your choice.
  • Add the quinoa tabbouleh, falafels, hummus, pom seeds, herbs, roasted veggies and serve.

Notes

Leftover falafel Buddha bowls can be stored in the fridge for up to 3 days. I recommend storing each component separately so everything stays fresh.

Nutrition

Serving: 1 bowl | Calories: 448 kcal | Carbohydrates: 60 g | Protein: 15 g | Fat: 19 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Sodium: 116 mg | Potassium: 1236 mg | Fiber: 15 g | Sugar: 14 g

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