Vegan Falafel Bowl

  • Cook time
    20 mins
  • Prep time
    10 mins
  • Serving
Key Ingredients


For the falafel:

  • 1 (15.5-oz.) can chickpeas, rinsed, drained and patted dry
  • 1/2 cup roughly chopped red onion
  • 1/2 cup packed cilantro
  • 1/2 cup packed parsley
  • 2 garlic cloves
  • 1 lemon, zested and juiced
  • 1/3 cup chickpea flour
  • 3 tablespoons Nutiva Organic Liquid Coconut Oil, plus more for cooking
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper

For the dressing:

  • 1/4 cup tahini
  • 1/4 cup Nutiva Organic Hempseed
  • 1/4 cup water, or more for a thinner consistency
  • 1/4 cup lemon juice, from about 2 freshly squeezed lemons
  • 1/2 tsp sea salt
  • 1/4 tsp cumin

For the bowl:

  • 4 cups mixed greens
  • 1 1/2 cups halved cherry tomatoes
  • 1 cup chopped cucumber
  • 1 medium avocado, peeled and sliced
  • 1/3 cupthinly sliced red onion
  • ¼ cup microgreens or sprouts
  • Hempseeds to garnish


Add all the falafel ingredients into a food processor and pulse until a sticky dough forms.

Heat more coconut oil in a nonstick skillet over medium-high heat. Once warm, add in heaping tablespoon portions of the falafel mixture. With a greased spatula, press down on the tops of the falafel to form a plump flat disc, about ½ inch tall. 

Cook until golden brown, about 3-4 minutes, and flip. Cook until the second side is golden, about another 2-3 minutes.

While the falafels are cooking, add the dressing ingredients to a blender, or small food processor, and blend until smooth. Set aside.

To assemble the bowls, add a fourth of the greens, tomatoes, cucumber, avocado, andonions to each bowl. Top with falafel, drizzle with dressing, garnish with microgreens and hemp seeds. Enjoy!

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