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!
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.