A fully vegan bowl of baked chickpea falafel over fresh greens with a creamy tahini-lemon dressing.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Falafel Bowl – Baked Chickpea Falafel with Tahini Dressing contains 450 calories per serving: 18 g protein, 52 g carbohydrate and 18 g fat. It takes 45 minutes in total and makes 2 servings.
Baked instead of fried, these chickpea falafel sit over crisp greens, tomato and cucumber for a light yet filling vegan bowl. A creamy tahini-lemon dressing ties everything together while keeping the meal plant-based and high in fiber.
Preheat the oven to 200°C and line a tray with parchment paper.
Blend the chickpeas, onion, garlic, parsley, cumin and coriander into a coarse mixture.
Stir in the chickpea flour, salt and pepper, then shape into 8 small patties.
Place on the tray, lightly spray with oil and bake 20-25 minutes, flipping halfway.
Whisk the tahini with lemon juice and a little water until smooth.
Arrange the greens, tomato and cucumber in two bowls.
Top with the baked falafel and drizzle with the tahini dressing.
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