Protein Packed Falafel Bowls

Name: Protein Packed Falafel Bowls
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Greek
Ingredients: 2 cups broth; 1 teaspoon olive oil; 1/2 teaspoon salt; 1 cup quinoa; 3 cups assorted vegetables, chopped (we use mushrooms, zucchini, bell pepper, and brussel sprouts); 2 Tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (12oz) can chickpeas, drained and rinsed; 2 Tablespoons fresh parsley, roughly chopped (sub | cilantro, 1 tablespoon dried herbs); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 3/4 teaspoon salt; 1 teaspoon cumin; 1 teaspoon baking powder; 1 cup cooked quinoa (recipe above); Pinch of red pepper, optional; 1/2 cup sesame seeds, optional; 1 Tablespoon olive oil; 1 cup Greek yogurt (sub | plain yogurt); 1 cup cucumber, diced; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 Tablespoon lemon juice; 1/8 teaspoon sugar; 1 Tablespoon fresh dill, chopped (sub | 1 teaspoon dried dill, 1 teaspoon dried oregano)

Published: Sep 21, 2018 · Modified: Jan 8, 2022 by Leanna Myers · This post may contain affiliate links · 2 Comments

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This protein packed falafel bowl will break up your meal planning rut. This recipe is not a traditional falafel recipe because it includes quinoa for some added protein and sesame seeds because I like sesame seeds.

What are falafel patties made of?

Traditionally falafel is made from dried chickpeas, fresh herbs, spices like cumin and coriander, onion and sesame seeds. You soak the chickpeas for 24 hours, then blend all of the ingredients up in a food processer. Next you form around three inch patties and deep fry them. Yum!

For my recipe I cheat and use canned chickpeas and I bake make patties instead of frying them to keep them a little healthier. I also like to smash the patties in sesame seed so the outside is completely covered, but that's totally optional.

What do you serve with falafel?

Tzatziki sauce is a must! This sauce is made up of yogurt, cucumbers, garlic and fresh herbs. Falafel can lean on the dry side so having a sauce is key. I also love eating roasted vegetables and rice or extra quinoa alongside my falafel. You could also eat them inside a pita or on top of a salad.

Can you freeze falafel?

Sure thing! After you form the patties lay them on a baking sheet and pop them in the freezer for a flash freeze. Once they partially frozen and won't stick together, store them in a freezer friendly container for up to 3 months. When you are ready to eat them preheat your oven to 450 degrees and bake for 20-25 minutes flipping them once about halfway through the cooking time.

How do you make Protein Packed Falafel Bowls?

To make protein packed falafel bowls start by making your quinoa, then vegetables, then falafel and finally your yogurt sauce. Of course you can always buy some Tzatziki to save you some time!

For the quinoa, bring the broth, olive oil, and salt to a boil in a small pot. Stir the quinoa into the boiling broth, cover the pot with a lid and turn the heat to low. Let it sit on low heat for 20 minutes. Turn off the heat, and set aside. (You will only use 1 cup for the falafel, but use the rest for your bowl!)

For the vegetables, toss your favorite assortment of vegetables with olive oil, salt and pepper. Bake at 400 degrees for 20-25 minutes.

For the falafel, turn up the oven to 450 degrees. Blend all of the falafel ingredients (chickpeas, parsley, garlic powder, onion powder, salt, cumin, baking powder, quinoa, and red pepper) in a food processor or blender until a dough like consistency is formed (it will be crumbly!). Using your hands squeeze together about 1/4 cup of dough into a firm patty (you'll have to really squeeze hard or they won't stay together).
Optional: press them into sesame seeds for a crunchy exterior. Place the falafels on a baking sheet and drizzle 1 Tablespoon of olive oil on top. Bake for 15 minutes, flip, and bake another 10 minutes.

For the yogurt sauce, mix together all of the ingredients for the yogurt sauce (yogurt, cucumber, garlic powder, salt, pepper, lemon, sugar, and dill). Refrigerate until serving.
Then build your bowls!

If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here's the recipe: