Skip to content Skip to sidebar Skip to footer

Gluten-Free, Baked Falafel Bowls

Gluten-Free, Baked Falafel Bowls

Last year, Joe and I traveled to Amsterdam to celebrate his 40th birthday. It was our first International trip without Carolina (thank you, Mom!). We spent 4 lovely days touring the city and enjoying great food.

Late night we would stop at a local spot and order one falafel to share. It came on a warm whole wheat pita with lettuce, tomato, and lots and lots of tahini dressing – I can still taste it! We have yet to find falafel that fresh and delicious in the states but we’re not giving up.

Here is a healthy flip for falafel inspired by our trip!



1 15 oz can organic chickpeas, drained and rinsed

2 cups fresh cilantro, chopped (parsley also works)

2 tablespoons fresh lemon juice

2 large garlic cloves, minced

1/2 yellow onion, chopped

1 1/4 teaspoons cumin

1/2 cup gluten-free oat flour

Salt and fresh ground pepper to taste

Tahini Dressing (optional)


1/2 cup lightly roasted tahini

1/2 cup water

1/4 fresh lemon juice

2 garlic cloves, minced

salt and fresh ground pepper to taste



Preheat the oven to 375 degrees F. Add all ingredients to a food processor and mix to combine. Careful not to over mix, you want to keep some texture. Transfer to a large mixing bowl, cover and refrigerate to set, 15-20min or until mix is firm enough to handle. Once set, remove from refrigerator. Use your hands to scoop out the mix and form into small balls, about ½ inch thick. Place the balls on a baking sheet lined with parchment paper. Bake in preheated oven for 30-40min. The longer they bake the firmer they get. Serve warm over fresh veggies and drizzle with tahini dressing. Enjoy!

Tahini Dressing: blend all ingredients in a blender until smooth

Toppings (optional)

Fresh Spinach

Cherry tomatoes, chopped

Red onion, chopped

Share this post