Homemeade baked falafel with red quinoa and fresh vegetables or falafel buddha bowl

Middle Eastern Cuisine

Falafel is very delicious and very famous Middle Eastern street dish which most likely originated from Egypt. it is also a great part of a vegetarian cuisine a s very healthy and nutrient packed meal. the main ingredient is usually chickpeas and/or fava beans. It’s very easy to make and can be stored for up to three days. Also it freezes very well.

Preparation time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes


  • 1.5 cups chickpeas, previously soaked for 24 hours, or 2 cans chickpeas, drained and rinsed or you can soak them overnight and cook for about 40 minutes (I used the last method this time)
  • 1/2 medium onion, roughly chopped
  • 1 gloves garlic, chopped
  • /1/2 teaspoon garlic powder
  • 1/2 cup cilantro, chopped
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1/2-1 teaspoon cumin
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour, optional
  • 0-1 taspoon salt or to taste
  • To serve
  • Whole wheat or white Pita pockets
  • Homemade Greek yogurt or tzatziki
  • Sliced vegetables
  • I had cucumbers, tomatoes, radishes, peppers, celery sticks, avocado
  • 1 cup red quinoa
  • 2 cups water
  • Salt to taste


Preheat oven to 380 F. Combine all the ingredients in a food processor. Pulse until the ingredients are mixed. It should have a texture of coarse salt. Refrigerate for at least one hour. Brush or spray the baking sheet with oil Roll the falafel into large balls by using ice cream scoop or your hands. Slightly press the balls. Optional step, spray or brush the tops with more olive oil. Bake for 25 minutes or until the tops are golden brown, flipping halfway.

For the quinoa Rinse the quinoa, add to the water. Cover with lid. Cook the quinoa on medium low heat for 15 minutes.

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