I’m always on the hunt for some healthy bowl recipes, especially when Springtime arrives. I’m a little over pasta and all about the fresh veg! This falafel bowl is full of protein-packed falafel, an abundance of greens and other veggies and a creamy homemade vegan tzatziki! It’s the perfect lunch to enjoy as the weather gets warmer. The Picky Husband LOVED the gluten free falafel, especially with the vegan tzatziki! Can’t wait to hear what YOU think of this falafel bowl- let me know in the comments- Happy Baking!
Why You’ll Love This Falafel Bowl
- Although it takes just over an hour from start to finish, this recipe is overall super simple to throw together.
- This falafel bowl is loaded with vegan protein (thanks chickpeas). It’s flavour-packed and great as leftovers.
- The vegan tzatziki is so yummy (the Picky Husband is obsessed)- you only need to blend 6 ingredients in a high-speed blender to get creamy goodness.
- This vegan protein bowl is light yet still filling. The perfect recipe for springtime. You’re going to love it!
How To Make Vegan Falafel?
To make the falafel for this falafel bowl you need chickpeas, red onion, garlic, lemon juice, lemon zest, cumin, brown rice flour, oil, and salt and pepper. You simply add all these ingredients to a food processor and blend until mostly smooth but let the batter still have a little bit of texture. Place this batter in the fridge for at least 20 minutes before forming the batter into patties. I found 2 tbsp of batter per gluten free falafel was perfect and that will create 10-12 falafel. It’s key to lightly oil the tops of the falafel (and the pan, if desired) to ensure the falafel is crispy on the outside.
Bake the vegan falafel for 20 minutes on one side and then flip and bake for another 5-8 minutes. Once the falafel are baked, assemble the falafel bowls. Honestly, you can really use whatever vegetables you want to, the real show stoppers are the falafel and the vegan tzatziki!
Things to know about this gluten free falafel recipe
- To be honest, I think the vegan tzatziki is one of my favourite parts of this recipe. Just dipping the gluten free falafel in the tzatziki on its own is great (you don’t even need the other veggies)! It’s creamy and has such good flavours from the lemon, garlic and dill! And if you don’t feel like making the vegan falafel, just make the vegan tzatziki and dip this EPIC pita bread into it. This tzatziki was made for this gluten free pita recipe. But NOTE: for the tzatziki you 1000% need a high-speed blender, otherwise the cashews won’t blend fully and it will be chunk city.
- If you oil the baking sheet instead of lining it with parchment paper the vegan falafel gets crispier. So I suggest doing it this way, but the falafel still turn out great on parchment (or a silicone liner).
- The gluten free falafel store nicely in the fridge for a few days, along with the tzatziki. So you can make them ahead of time and just add them to your lunch each day.
Here are more Ideas for Vegan Protein Bowls
If you are on the prowl for some lighter spring meals, this falafel bowl is calling your name. It’s a protein-packed bowl and, full of delicious baked gluten free falafel. The BEST PART… this bowl is topped with the most epic homemade vegan tzatziki! This whole falafel bowl is garlicky, lemony, zesty and has a subtle dill flavour from the tzatziki! Celebrate this warm spring weather with this vegan protein bowl- you know you want to!
Gluten Free Falafel
- High-speed blender
- food processor
- 1 can chickpeas (540mL/ 2 cups)
- 1/2 cup diced red onion
- 1 cup parsley
- 2 garlic cloves
- 2 tsp cumin
- 1 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp brown rice flour
- salt and pepper to taste
- 2 tbsp olive oil (divided)
- 2/3 cup cashews (soaked for 30 minutes in boiling hot water)
- 2 tbsp lemon juice
- 2 garlic cloves
- 2-3 tbsp water
- salt and pepper
- 1/2 cucumber (grated/ roughly 1/2 cup)
- 1/4 cup dill (finely chopped)
Bowl Ingredients (optional)
- cherry tomatoes
- toasted almonds
- 1 tbsp olive oil
- Combine all ingredients together into a food processor (add 1 tbsp of oil and reserved the other tbsp for brushing on top of the falafel before it goes into the oven). Pulse until smooth but some texture remains. The batter should be thick but holds together.
- Place the batter in the fridge for at least 20 minutes.
- Preheat the oven to 425ºF and either line a baking sheet with parchment paper or lightly cover the bottom with oil. (Note: At this time if you are making the Tzatziki, begin to soak your cashews- see Vegan Tzatziki Instructions).
- After 20 minutes, divide the batter into 10-12 round discs. Roughly 2 tbsp of batter per falafel. Shape them and then lightly flatten them. Brush a little oil on top of the falafel.
- Bake for 20 minutes, then flip and bake for another 5-8 until both sides are golden.
- Begin by soaking the cashews in boiling hot water for 30 minutes. This helps to soften the cashews so they are easier to blend and creamier. NOTE- you will need a high-speed blender for the tzatziki.
- Once the cashews have soaked for 30 minutes, grate 1/2 of a cucumber over a towel or paper towel (you can leave the skin on it will just give the Tzatziki a bit of a green hue). Once grated, bundle the cucumber up in the towel it's on, and squeeze out as much of the water as you can. Set aside.
- Drain the water from the cashews and then add the cashews to a high-speed blender along with the lemon juice, water (start with 2 tbsp), garlic, cucumber and salt and pepper. Depending how the blending process goes, and how thick you want your Tzatziki, add 1 more tbsp of water. Blend until smooth.
- Lastly, fold in the dill. Best eaten fresh. But can store in the fridge for a few days.
- Add a handful of kale and the other veggies you are using to a bowl, lightly drizzle with olive oil and top with a few falafel. Option to dip the falafel and salad into the Tzatziki or toss everything in the Tzatziki.