Table of Contents for falafel bowl
Ingredients for falafel bowl
How to make falafel bowl
Preparation Video
Nutrition Facts
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Recipe Video
Baked falafel – great taste & healthy!
Healthy falafel bowl is the best lunch or dinner you can prepare for yourself. It is full of nutrients, plant-based protein, healthy fats and vitamins. It gives your body so much power and keeps you full for hours. Whereas a regular falafel is deep fried, we bake falafel in this recipe. Baked falafel has a lot of advantages – it is lower in fat and does not contain trans fats. The falafel is made with cooked lentils – I really recommend cooking the lentils and not using canned lentils. I tried falafel with canned lentils and it was not that delicious. It will save you 10 minutes of your time, but the taste is not going to be the same. The best part about this recipe is the dressing. It consists of tahini, greek yogurt, garlic and lemon juice – so flavorful and delicious. The preparation of the bowl can take some time, but I really recommend making 4-5 servings and this way meal preparing a nourishing and healthy dinner or lunch for the whole week.
If you like bowls, check my power bowl with an amazing whipped feta dip, brussel sprouts salad with incredibly flavorful brussel sprouts and an amazing dressing and easy dumpling bowl – a delicious shortcut recipe for mouth-watering dumplings.
How to make falafel bowl
Ingredients
Falafel ingredients:
- 230 g dry lentils around 500 g cooked, do not used canned lentils, it does not taste that good in falafel
- 30 g chopped cilantro with stems
- 30 g green parsley with stems
- 10 g jalapeno pepper or 1 chili pepper
- 10 g oil
- 5 g garlic
- 5 g lemon juice
- 5 g salt
- 60 g flour
Salad:
- 240 g arugula
- 160 g green salad
- 80 g radish sprouts
- 80 g bean sprouts
- 80 g carrots
Roasted eggplant:
- 20 g oil
- 3 g salt
- 500 g eggplant 2 eggplants
- 50 g flour
Dressing:
- 15 g tahini paste
- 120 g Greek yogurt
- 10 g freshly squeezed lemon juice
- 3 g grated garlic 1 clove
- 2 g salt
- 30 g water
- ground black pepper
Instructions
Prepare the dressing first:
- Mix 15 g of tahini paste, 120 g Greek yogurt, 10 g freshly squeezed lemon juice, 3 g grated garlic (1 clove), 2 g salt and ground black pepper to taste. Gradually add water, a spoonful at a time to adjust the sauce to the desired consistency. I added 30 g of water. I recommend making the dressing first, so it can develop its taste, while you are preparing and baking other bowl ingredients.
Prepare falafel
- Cook 230 g of dry lentils according to the instructions. Drain, you should have around 500 g of cooked lentils. Blend all falafel ingredients in a blender except for flour (cooked lentils, cilantro, parsley, Jalapeño or chili pepper, oil, garlic, lemon juice, salt). Add flour so that you can roll the balls.
- Add flour gradually, so falafel stays soft. I added around 60 g of flour. Form falafel balls (the best way to do it is with wet hands). Bake at 180 C / 355 F for 40 minutes.
Recipe for preparing roasted eggplant is here
- Wash 240 g arugula, 160 g green salad, 80 g radish sprouts, 80 g bean sprouts and 80 g carrots. Cut greens into pieces, slice carrots. The best way to slice carrots is to do it with potato peeler.
- Arrange everything on a plate: greens, sprouts, carrots, roasted eggplant, falafel balls and sprinkle with tahini sauce.
Nutrition Facts
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