Baked Falafel Quinoa Bowls Recipe
Packed full of delicious goodness! These baked falafel bowls have become a regular make ahead lunch or 'I don't feel like cooking' dinner in our house. You'll love the layers of protein rich vegetarian ingredients, crunchy veggies and fresh herbs!
How to Make the Best Baked Falafel Quinoa Bowls
These vibrant Baked Falafel Quinoa Bowls are a celebration of Mediterranean flavors packed into one satisfying meal. With crispy baked falafel, protein-rich quinoa, fresh herbs, and creamy tzatziki sauce, this dish delivers restaurant-quality results in your own kitchen. It’s become a beloved staple for meal prep lunches and those nights when you want something delicious but don’t feel like cooking.
The beauty of this recipe lies in its component-based approach—prepare the falafel, naan, and tzatziki ahead of time, then simply assemble the bowls when hunger strikes. Each element comes together to create layers of flavor and texture: the earthy quinoa and greens, the herbaceous falafel, the cool crunch of cucumber, and the tangy richness of homemade tzatziki.
Whether you’re looking to add more plant-based meals to your rotation or you’re simply craving something fresh and wholesome, these bowls won’t disappoint. Serve them warm or cold, customize the greens to your preference, and enjoy a truly nourishing meal that’s as good as it looks.
Baked Falafel Quinoa Bowls
Packed full of delicious goodness! These baked falafel bowls have become a regular make ahead lunch or 'I don't feel like cooking' dinner in our house. You'll love the layers of protein rich vegetarian ingredients, crunchy veggies and fresh herbs!
Ingredients
Falafel Patties
Crispy Naan
Tzatziki Sauce
Bowl Assembly
Instructions
Prepare the Falafel
- Drain and rinse the chickpeas. In a food processor, pulse the parsley and cilantro 4 to 5 times to give a rough chop.
- Add the remaining falafel ingredients and pulse until combined and mostly smooth, some roughly chopped pieces are fine.
- Let the falafel mixture sit for 1 hour to thicken.
Bake the Falafel
- Heat the oven to 400°F and coat a baking sheet with olive oil.
- Form the falafel patties by rolling 2 tablespoons of falafel mix into a ball, then lightly press into a disk about 1/2 inch thick. Place on the oiled sheet.
- Bake for 25 to 30 minutes, carefully flipping halfway through. Season with a sprinkle of salt immediately after baking.
Make the Crispy Naan
- In a large sauté pan, heat olive oil over high heat.
- Cook the bread for 1 to 2 minutes on each side until golden brown.
- Season each side with salt and garlic powder while the oil is still hot. Let cool slightly on a cutting board and slice into strips.
Prepare the Tzatziki
- Combine all tzatziki ingredients in a medium bowl and set aside.
Assemble the Bowls
- In a medium bowl, combine the kale (or greens), olive oil, and lemon juice. Toss together and season with a pinch of salt and pepper.
- Divide the greens between four bowls. Divide the cooked quinoa between the four bowls—the quinoa can be served hot or cold.
- Top with cucumbers, feta crumbles, a dollop of tzatziki, and crispy naan strips. Serve each bowl with 3 to 4 pieces of falafel.
Notes
- This recipe is perfect for meal prep—make the components ahead of time and assemble when ready to eat.
- The falafel patties can be made several hours in advance and reheated before serving.
- For extra flavor, substitute a favorite Greek dressing or tahini sauce for the olive oil and lemon juice on the greens.