Lunch● 4-Day Fridge Freshness❄️ Freezer Friendly

Baked Herb Falafel Bowls with Garlicky Tahini Dressing

Golden baked chickpea falafel patties over lemon parsley quinoa, cucumber salad, and creamy tahini.

Skip deep-fried street falafel for this wholesome baked version. Packed with fresh parsley, cilantro, and garlic, these chickpea patties bake golden brown on a sheet pan and stay delightfully crumbly over nutty quinoa and creamy lemon tahini sauce.

⏱PREP TIME20 min
🔥COOK TIME25 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE4 Days
Baked Herb Falafel Bowls with Garlicky Tahini Dressing
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Recipe Ingredients

Interactive Sunday Checklist

Baked Falafel Patties

Grains & Lemon Tahini Sauce

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Pulse chickpeas, fresh herbs, garlic, onion, cumin, coriander, flour, and salt in a food processor until minced but not pureed.

  2. 2

    Shape mixture into 16 small round falafel patties and place on a parchment-lined baking sheet.

  3. 3

    Brush tops lightly with olive oil and bake at 400°F for 22 to 25 minutes, flipping at minute 15, until crispy.

  4. 4

    Whisk tahini, lemon juice, minced garlic, and warm water until velvety smooth.

  5. 5

    Evenly distribute quinoa into containers and top each with 4 baked falafels.

  6. 6

    Pack diced cucumbers and tomatoes into the side compartment and sauce into dressing cups.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Dry chickpeas thoroughly: wet chickpeas cause falafels to crumble; dry between kitchen towels.
  • Baking versus frying: baking on parchment cuts 70% of fat while maintaining crunchy herb crust.
  • Freezer prep: unbaked falafel patties can be frozen on a tray and baked straight from frozen.