Falafel Greens & Rice Bowl + Cucumber Tzatziki

Are you looking for a delicious and healthy plant-based, gluten-free dinner that no one will falafel about?! 😆 Heeeeere ya go! 😋 Falafel is one of my FAVORITE things to make. Super flavorful with fresh herbs, full of plant protein and fiber, and SO easy. Plus it can be enjoyed in so many different ways! Pita wraps, toasts, salads, sandwiches… and this delicious veggie rice bowl! 😍 The recipe below makes 20 falafels – use for meal prep and enjoy for lunches all week, or pop the rest in the freezer to thaw later for easy weeknight dinners! 💁🏻‍♀️

The vegan cucumber tzatziki is also super easy to make and packs a cool refreshing flavor that is the perfect contrast to the savory falafel! I love to add fresh dill and lime to my tzatziki and use a vegan coconut-based greek yogurt, but any greek yogurt will do! You can add more lime juice if you like your tzatziki a bit thinner to drizzle, or keep it nice and thick for a fluffier sauce.

One of the best parts about this recipe is there is absolutely zero chopping for the falafel patties! Simply throw all ingredients into a food processor and pulse until combined!

I hope you enjoy! Let me know what you think in the comments below. Cheers!

Falafel Greens & Rice Bowl + Cucumber Tzatziki

A gluten free, vegan take on mediterranean chickpea falafel! These easy baked falafels are crisp on the outside, moist and flavorful on the inside, and are full of healthy plant protein and fiber. Paired with the cool and refreshing vegan tzatziki on a bed of greens and rice, this bowl is a crave-worthy plant based power bowl!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dinner, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: buddha bowl, chickpea falafel, falafel, falafel bowl, greek salad, mediterranean bowl, mediterranean food, vegan falafel
Servings: 4 Bowls (20 falafel patties)
Author: jackfruitfulkitchen

Equipment

  • Food Processor
  • Baking Sheet
  • Oven

Ingredients

Gluten Free Vegan Falafel

  • 3 garlic cloves
  • 2 green onions
  • 1 C parsley
  • 1/2 C cilantro
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 14 oz can chickpeas, drained
  • 3 TBSP ground flax seed necessary, for binding agent
  • 3 TBSP hemp seed optional, adds extra protein and omega 3s
  • 3 TBSP rice flour gluten free all purpose, or oat flour would also work well

Vegan Cucumber Tzatziki

  • 1 C vegan greek yogurt look for a greek-style yogurt for extra thickness, I like to use a coconut-base or almond-base
  • 1/2 C english cucumber, finely chopped
  • 1 garlic clove, pressed
  • 2 TBSP fresh dill, chopped
  • 1 lime, zested and juiced
  • salt and pepper, to taste

Greens & Rice Bowls

Instructions

  • Preheat oven to 375.
  • Add garlic, onion, parsley, cilantro, and seasonings to a food processor and blend until well combined. Add in remaining falafel ingredients except flour and pulse until combined but NOT pureed. It is very important to NOT puree, or your mixture will be way too soggy and wet. You want some chunkiness. Add in flour 1 TBSP at a time and pulse until mixture is no longer wet.
  • Use your hands to roll into 1.5-2 TBSP sized balls and flatten slightly. Place on a parchment lined baking sheet 2" apart. Spray lightly with oil (optional, for extra crisp) and bake for 25-30 minutes at 375.
  • Add all ingredients for tzatziki to a bowl and mix well to combine. Alternatively, you can blend in the food processor for a smoother chunk-free tzatziki. Season to taste adding more or less lime if desired.
  • Stir chopped cilantro into cooked rice and season to taste. Place a bed of lettuce and rice in serving bowls. Top with peas, crispy chickpeas, and baked falafel. Top with a drizzle with tzatziki.

Notes

These falafels are wonderful to make ahead of time. They can be kept in the fridge for up to 5 days or in the freezer for up to 6 months. To reheat simply microwave, bake or warm on low in a saucepan.
Tried this recipe?Let us know how it was!

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