Baked Falafel Buddha Bowl with Spicy Tahini Sauce

Close up view on a baked falafel buddha bowl filled with produce and drizzled with a homemade spicy tahini sauce and sesame seeds over.

5 from 1 vote

Baked Falafel Buddha Bowl with Spicy Tahini Sauce

This falafel buddha bowl is packed with crunchy lettuce, chewy rice, fresh veggies and drizzled with an easy spicy tahini sauce. Great for healthy plant-based lunches that are filling and higher in protein and also perfect for meal-prep. Fully vegan and easy to make gluten-free.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: Vegan

Servings: bowls

Calories: 620kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

For the falafel

2 x 15 oz canned cooked chickpeas rinsed and well drained
¼ red onion or about ½ cup roughly chopped
¼ cup breadcrumbs choose gluten-free if necessary
2 large cloves of garlic crushed
2 tbsp tahini
1 tbsp lemon juice
1 tsp cumin powder
½ tsp paprika
½ tsp salt
½ tsp baking powder
½ cup fresh parsley or cilantro

For the spicy tahini sauce

½ cup tahini
2-4 tbsp sriracha or to taste
1 clove of garlic crushed
1 tbsp maple syrup
1 tbsp lemon juice
¼ tsp onion powder
¼ paprika powder
6 tbsp water or as needed for desired consistency
¼ salt or to taste

Ideas to build the buddha bowl

2 cups cooked brown rice (I use about ½ cup cooked per bowl, but adjust depending on your appetite)
4 cups crunchy romaine sliced
1 cup cherry tomatoes halved
1 cup cucumber sliced
½ red onion thinly sliced
½ cup olives pitted and sliced

Instructions

Pre-heat the oven to 400º and line a baking sheet with parchment paper. Also, if not already done, cook the rice according to packaging.
In a food processor, add all the falafel ingredients and process until combined, but with still some texture visible.
Then, using 2 heaping tablespoons at the time, shape the mixture in balls and transfer on the prepared baking sheet. Use your finger to gently press on the balls to flatten them in patties of about ¾ inch thick. You should have about 15 falafel. Bake in the oven for 20 minutes or until golden brown, flipping half way through.
While the falafel are baking, prepare the veggies for the bowl and make the sauce.
To make the sauce, simply whisk all the sauce ingredients until smooth. I recommend you start with less sriracha and add more as you go.
To make the bowl, lay some cooked rice and lettuce at the bottom of a bowl, then top with the cucumber, cooked falafel, olives and tomatoes. Drizzle the tahini sauce over. Enjoy right away.

Video

Notes

Store any leftover falafel and sauce in air-tight containers in the fridge for up to 5 days. Build up the buddha bowl only at the last minute when ready to eat. Reheat the falafel using the oven (400º for a few minutes or until warmed up) or you can also pan fry them.
Be sure to use COOKED canned chickpeas. A traditional recipe for falafel usually use dried chickpeas, but they need to be soaked for hours and I wanted to skip that step.
Even though you will be processing the garlic when making the falafel, I still recommend to first crush it before adding to the food processor to avoid large pieces in the falafel.
Don't over-process the falafel mixture. Simply aim for a coarse texture that's easy to shape when pressed in between your fingers.
When you press on the balls, they tend to crack. Simply adjust them as you go.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition