Easy Baked Falafel Salad Bowl

Simple baked falafel are crumbled over a bed of vegetables, avocado, olives and greens, and served with a sundried tomato tahini dressing for a hearty lunch bowl.
Course lunch
Cuisine gluten-free, vegan, vegetarian
Keyword falafel salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Total Yield 30 falafels
Calories Per Serving 118 kcal
Author Yup, it's Vegan


For the baked falafel:

  • 1/4 of a medium onion roughly chopped (any color is fine)
  • 4 cloves garlic roughly chopped
  • 1 tbsp tahini
  • 1 tbsp olive oil plus more for greasing the pan
  • 1/2 cup loosely-packed fresh cilantro and/or parsley (feel free to use both the leaves and stems)
  • 1/2 tsp ground cumin
  • generous pinches of salt and pepper
  • 3 cups cooked chickpeas
  • 1/3 cup Bob's Red Mill quick oats plus more as needed (see notes)

For each baked falafel salad bowl:

  • 5 to 8 baked falafel balls (see recipe above)
  • several big handfuls of mixed greens
  • 5-6 cherry tomatoes sliced
  • 1/2 of an avocado diced (it's sliced in my pictures, but diced actually works better)
  • small handful of olives (I used a mixture of green and Kalamata), pitted and sliced
  • dressing and other toppings of choice


For the baked falafel:

  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with olive oil.
  2. In a food processor, combine the onion, garlic, tahini, olive oil, cilantro, cumin, salt and pepper. Blend until fairly smooth, stopping to scrape down the sides if needed.
  3. Add the cooked chickpeas and 1/3 cup of oats to the food processor. Pulse a little bit at a time, until the chickpeas and oats are broken up into small chunks and incorporated, but not smooth.
  4. Transfer the mixture to a bowl. Stir in more quick oats as needed to get the mixture dry and thick enough to roll into balls. One by one, roll the falafel mix into small balls and place on the greased baking sheet. Optionally, you can flatten it into more of a disk shape if that better suits the way you'll be using the baked falafel.
  5. Bake for 15 minutes without opening the oven door. Take the pan out of the oven. Try to be very careful here; the baked falafel is still quite delicate at this stage. Use a spatula to dislodge each falafel ball from the baking sheet and flip it onto its other side. It's important to use a spatula and move the falafel from the bottom using a sideways motion. If you pull upward on it, it's likely that part of it will stay stuck to the baking sheet.
  6. Return the baking sheet to the oven and cook for about 15 minutes more, or until lightly browned on both sides and slightly crisp on the outside (but still soft on the inside). If you keep baking it longer after this, it will get even crunchier, but also more crumbly.
  7. Once cooled, baked falafel will store in an airtight container in the fridge for about a week.

For the baked falafel salad bowls:

  1. Toss together all salad ingredients except the falafel with your sauce/dressing of choice. For my sauce, I used tahini blended with sundried tomatoes and a little maple syrup. Your favorite tahini-based dressing, vegan tzatziki, or Italian dressing would all work very well here.
  2. Serve topped with falafel and any other toppings of your choice. (Almond feta would also be great!)

Recipe Notes

I recommend that you don't substitute old-fashioned rolled oats for the quick oats here. I have tested it both ways and the rolled oats work, but don't integrate as well into the falafel after cooking.

Nutrition information is calculated for the falafel only and excluding the salad accompaniments.

Nutrition Facts
Easy Baked Falafel Salad Bowl
Amount Per Serving (3 falafels)
Calories 118 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Monounsaturated Fat 1g
Sodium 4mg 0%
Potassium 153mg 4%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 2g
Protein 5g 10%
Vitamin A 1%
Vitamin C 1%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.