This Mediterranean-inspired Baked Falafel Bowl combines whole-grain farro cooked with hearty collard greens, a bright and herbaceous tomato-cucumber salad, cumin-spiked baked chickpea fritters, and a creamy Greek yogurt tzatziki sauce. Serves 2 as a large dinner entree or 4 as a smaller meal.
½cupplain whole milk Greek yogurt(see note for vegan option)
1tablespoonchopped fresh dill
1tablespoonextra virgin olive oil
⅛teaspoonsaltor to taste
115-ounce can chickpeas, drained and rinsed
½cupwhole wheat flouror flour of choice
¼cupminced red onion
½cupminced shredded carrots
2tablespoonsextra virgin olive oil
Farro and Collard Greens:
2cupschopped collard greens(2 large leaves)
Tomato Cucumber Salad:
1cuphalved cherry tomatoes
1cupchopped cucumber(1-inch pieces)
1tablespoonchopped fresh basil
1tablespoonchopped fresh mint
1tablespoonextra virgin olive oil
¼teaspoonsaltor to taste
¼teaspooncracked pepperor to taste
Optional for Serving:
Fresh basil leaves
Fresh mint leaves
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.
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.
Vegan Option: Substitute plain unsweetened dairy-free yogurt alternative for the Greek yogurt.Storage: Store baked falafel bowls in an airtight container and refrigerate for up to 2 days. (You may want to store the tomato-cucumber salad and tzatziki sauce separately to make it easier to reheat the falafel and farro before serving.)Food processor variation for falafel preparation: To prepare falafel in a food processor, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Add falafel ingredients to the food processor container and process for 2 minutes, or until the chickpeas are mashed and a thick paste is formed. Follow steps 4-6 in the falafel preparation instructions.Nutrition facts are for 2 servings.