Gluten-Free Baked Falafel Bowl

So excited for you to try this Gluten-Free, Grain-free (and naturally vegan!) Baked Falafel Bowl!

It’s a simple bowl with Easy Crispy Baked Falafels, a simple grain-free Tabbouleh, Hummus (I provide an easy recipe or you could use pre-made) and Tahini Sauce.

And it is nourishing, satisfying and so delicious!

Let’s look at each element of the bowl staring with the falafels.

Easy Crispy Baked Falafels

The falafels are obviously the star of this bowl and they are so easy and so delicious!

A healthier take on the more traditional deep fried falafels, they still have that classic slightly crispy exterior, a chickpea base and a rich, savory and herbaceous flavor as they are packed with herbs (parsley, cilantro, garlic, scallions).

They are also gluten-free, grain-free and packed with extra nutrients being made with chickpea flour and packed with seeds (hempseed, chia seeds, flaxseeds).

So let’s make them!

The falafel recipe is adapted from The Fit Fork Feed  (her site is no longer active so link doesn’t work).

Here’s what you’ll need:

carrots

fresh parsley

fresh cilantro

garlic

scallions

canned chickpeas

chickpea flour (similar texture to an all purpose flour but made with chickpeas. I used Bob’s Red Mill brand)

baking powder

olive oil

lemon juice

hemp seeds

chia seeds

flax seed meal

salt

It looks like a lot of ingredients but they have the BEST flavor and texture!

And they come together quickly in 2 simple steps!

1. First, in a food processor pulse the carrots, parsley, cilantro, scallions and garlic until finely chopped.
2. Add in all the remaining ingredients and pulse until well combined into a thick mixture.

At this point the batter will be thick and could be made into patties but if you prefer balls as I did here, chill the mixture for 15-20, then roll into balls.

Then you spray them with olive or avocado oil and bake to crispy perfection!

That’s it!

Easy to make and so tasty! And while they are hearty and satisfying, they are not heavy.

And they can be made ahead and enjoyed room temperature or reheated.

And they also make a great appetizers.

 

While the gluten-free falafels bake, let’s prepare the tabbouleh, hummus and tahini sauce, all of which can also be made ahead.

Simple Grain-Free Tabbouleh

This is a copycat of the tabbouleh at a local restaurant, Layla’s Falafels.

It’s naturally gluten-free and grain-free, and super simple with just a few ingredients:

parsley

onion

tomatoes

lemon juice

olive oil

and salt/ pepper.

All you do is pulse the parsley leaves with lemon juice and olive oil in a food processor to chop them a bit, then mix with the finely chopped onion and tomatoes.

Since parsley is the key ingredient here, thought I’d share two pro tips about parsley.

Pro Tip 1: Storing fresh parsley and other herbs like cilantro.

I learned this from my friend Archana of Ministry of Curry a few years ago and have been doing it ever since.

To keep your fresh herbs staying fresh, immediately clean them, cut off the ends and then store them in a small jar with water in the refrigerator. They will stay fresh for a week or more!

Pro Tip 2: A fun and easy way to separate parsley leaves from stems.

This tip I learned from my friend Melissa Rifkin, ms, rd, cdn.

To easily separate the parsley leaves from the stems, place the stem through the hole of a cheese grater about pull it through… the stem pulls right off and you are left with parsley leaves!

How fun is that?

Easy Basic Hummus

You could use a store bought hummus (we always have some in our fridge) but I highly recommend taking the 5 minutes to make your own.

It is easy– you literally mix chickpeas, tahini, lemon juice, olive oil and seasoning in a food processor and worth it!

SO creamy and luscious! Plus you can adjust the flavor and texture to your liking.

Tahini Sauce

This too is easy to make!

Using a food processor, blend tahini, sesame oil, salt, lemon juice and water until super creamy!

That’s it.

It will be creamy and have a nice flavor with the falafels.

This too can be made ahead but will thicken while in the refrigerator.  So be sure to stir it before serving.

Assemble

When ready to serve, place the tabbouleh on a plate, top with several falafels and serve with a big scoop of hummus and some tahini sauce.

Crispy roasted chickpeas add great texture and crunch but aren’t necessary, just a nice finishing touch if you are interested.

To make the roasted chickpeas, toss canned chickpeas with olive oil, sprinkle with paprika and salt, bake 400 degrees F for 15-20 minutes.

 

Hope you love the falafels and this bowl as much as we do!

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