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Baked Falafel Buddha Bowl

  • Author: The Healthful Ideas
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 2-4 1x
  • Category: salad




  • 1 can chickpeas, drained and rinsed
  • 1/2 cup sunflower seeds
  • 2 tbsp hemp seeds (optional)
  • 2 tbsp unhulled sesame seeds (I did a mix of white hulled, unhulled, and black)
  • 3 cloves garlic
  • handful fresh parsley
  • handful fresh cilantro
  • 1/2 small red onion, chopped
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp tahini
  • 2 tsp olive oil (or coconut oil)
  • 2 tbsp flour of choice (I used buckwheat flour)


  • 1 cup quinoa, cooked and cooled (you will have leftovers but that's always a good thing)
  • 4-5 cups romaine lettuce (or whatever and however much greens you want)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved or cut into quarters
  • black beans & salsa (optional, I had leftover beans and salsa so I decided to mix them together and it worked out great. Salsa recipe here)
  • any other vegetable you like (shredded beets, carrots, chopped radishes, peppers, etc.)
  • guacamole (optional)
  • kimchi (optional)
  • hummus (optional)


  1. Preheat your oven to 200C (392F).


  1. To make the falafel, add the chickpeas, parsley, cilantro, onion, cumin, salt, and pepper into a food processor and process for a minute or until the chickpeas and sunflower seeds start breaking up and forming a rough dough.
  2. Add the tahini and oil and pulse a few times.
  3. Add the flour and process until well incorporated.
  4. Form small balls with your hands (about 1 tbsp) and flatten them out to create small patties.
  5. (optional) Roll each falafel in sesame seeds to make them prettier.
  6. Bake for 25-30 minutes until golden, turning halfway after 15 minutes.


  1. To make the salad mix the quinoa and the lettuce (about 1/2 cup quinoa for 1 person) with 2-3 tbsp of the dressing (for each bowl). Plate and top with the diced cucumber, cherry tomatoes, falafel, and other toppings of choice.
  2. Drizzle with more dressing and sprinkle with sea salt and pepper. Enjoy!