Greek-Inspired Baked Falafel Bowl with Grains
This Greek-inspired baked falafel bowl is a fresh, nourishing take on the classic Mediterranean dish. Instead of frying, the falafel is baked until golden and crisp, then paired with chewy farro simmered alongside collard greens for a hearty base. A simple tomato-cucumber salad and a creamy Greek yogurt tzatziki sauce add brightness and freshness to every bite. This bowl is filling enough for dinner but also great for lunch. Great for anyone who loves bold flavors and satisfying vegetarian meals.
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Falafel is one of those foods that feels equally cozy and refreshing. It's warm and hearty yet packed with fresh herbs and nourishing vegetables. In this recipe, chickpeas are baked into tender fritters, giving you all the flavor of falafel without deep-frying. Pair them with collard greens and farro (a whole grain) for a satisfying greens-and-grains combo. The tzatziki sauce pulls everything together with creamy, cooling notes that balance the cumin-spiced falafel.
If you're looking for more vegetarian bowl ideas, check out my Sweet Potato Black Bean Quinoa Bowl, Vegetarian Rice Bowls with Roasted Carrots and Chickpeas, Spicy Buffalo Chickpea Bowl with Quinoa & Tahini Dressing, or Easy Vegetarian Tempeh Burrito Bowls.
For even more plant-forward inspiration, get my free guide with 100+ Nourishing Meal and Snack Ideas.
Ingredients
The key to this falafel bowl is the balance of hearty, fresh, and creamy elements. The falafel itself is made from mashed chickpeas, whole wheat flour, onion, carrots, olive oil, and cumin for a warm, spiced flavor. Farro is cooked with collard greens for a chewy, nutrient-dense base, while a simple tomato and cucumber salad with basil, mint, olive oil, and lemon adds freshness. Finally, a quick homemade tzatziki made with Greek yogurt, cucumber, garlic, dill, and lemon juice gives the dish a creamy, tangy finish.
Substitutions
- Vegan + Dairy-Free Modification: Substitute plain unsweetened dairy-free yogurt alternative for the Greek yogurt.
- Gluten-Free Modification: Use brown rice instead of the farro, adjusting the cooking time to fully cook the rice. Substitute gluten-free flour for the whole-wheat flour in the falafel.
- Instead of collard greens, use spinach or chard instead.
- Use grapeseed oil in place of extra virgin olive oil if that's what you have on hand.
- Substitute ⅛ teaspoon garlic powder for the fresh garlic clove.
- White wine vinegar may be used in place of lemon juice.
Meal Prep and Storage
Store baked falafel bowls in an airtight container and refrigerate for up to two days. You may want to keep the tomato-cucumber salad and tzatziki sauce separate from the other components so it's easier to reheat the falafel and farro before serving.
Nutrition
- Chickpeas are a rich, plant-based source of protein and fiber. They also serve as an environmentally sustainable protein option.
- Collard greens are high in vitamin A and vitamin C.
- Farro is a whole grain that contains fiber, protein, and essential vitamins and minerals.
- Greek yogurt is a rich source of protein and the whole-milk variety I use in this recipe also provides satisfying fats.
FAQ
A falafel bowl usually includes baked or fried chickpea fritters (falafel) served with grains, vegetables, fresh herbs, and a creamy sauce like tzatziki or tahini.
Falafel is made primarily from chickpeas, herbs, and spices. In this recipe, they're baked with onion, carrots, flour, cumin, and olive oil for flavor and texture.
Yes! Falafel bowls are rich in plant-based protein, fiber, and fats. Baking falafel instead of frying is one way to make it less oily while still being satisfying.
Simply layer grains, greens, falafel, and fresh veggies (like a tomato-cucumber salad) in a bowl and drizzle with tzatziki or tahini sauce. You can mix everything together or enjoy components separately in each bite.
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📖 Recipe
Greek-Inspired Baked Falafel Bowl with Grains
Equipment
- Mixing bowls
- Baking sheet
- 4-quart pot with lid
- Microplane (fine grater)
- Knife and cutting board
Ingredients
Tzatziki Sauce:
- ½ cup plain whole milk Greek yogurt (see note for vegan option)
- ¼ cup grated cucumber
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ⅛ teaspoon salt or to taste
Baked Falafel:
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup whole wheat flour or flour of choice
- ¼ cup minced red onion
- ½ cup minced shredded carrots
- 1 tablespoon ground cumin
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon cracked pepper
Farro and Collard Greens:
- ½ cup dry farro
- 2 cups chopped collard greens (2 large leaves)
Tomato Cucumber Salad:
- 1 cup halved cherry tomatoes
- 1 cup chopped cucumber (1-inch pieces)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon cracked pepper or to taste
Optional for Serving:
- Fresh basil leaves
- Fresh mint leaves
- Fresh dill
- Lemon slices
Instructions
Prepare Tzatziki Sauce:
- Stir yogurt, cucumber, garlic, dill, extra virgin olive oil, lemon juice, and salt until evenly mixed. Taste and adjust the flavorings as desired and set aside.
Prepare Baked Falafel:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- Add chickpeas to a large mixing bowl and mash with a potato masher or fork until a thick paste is formed when pressed between your fingers. (It's okay to leave some larger pieces of chickpeas.)
- Stir in flour, onion, carrots, cumin, extra virgin olive oil, salt, and pepper and mix until evenly combined.
- Form 2 tablespoons of the chickpea mixture into a ball with your hands, pressing firmly so that it holds together. Place the ball onto the lined baking sheet. Repeat with the remaining chickpea mixture until it is all used. (The mixture makes about 12 falafel balls in total.)
- Transfer the baking sheet to the oven and bake for 30 minutes, flipping halfway through, or until the falafel balls turn golden brown on the edges.
- Remove the baking sheet from the oven and set aside until ready to serve.
Cook the Farro and Collard Greens:
- While the falafel is baking, combine dry farro, chopped collard greens, and 1 ¼ cups water in a 4-quart (or larger) pot with a lid.
- Cover and bring to a boil. Once boiling, reduce the heat to low-medium and simmer for 20 minutes, or until the farro is tender.
- Remove from heat and drain any excess liquid if needed.
Prepare the Tomato Cucumber Salad:
- While the falafel and farro are cooking, stir together the tomatoes, cucumber, fresh basil, fresh mint, extra virgin olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning as desired.
- Set the salad aside until ready to serve.
Serving:
- Divide the cooked farro and collard greens, baked falafel, and tomato cucumber salad between bowls.
- Drizzle with tzatziki sauce and garnish with fresh basil, fresh mint, fresh dill, and lemon slices if desired.
- Serve with remaining tzatziki sauce on the side if desired.
