Vegan Falafel Bowl

make your own green falafel

3 falafel balls in a green falafel bowl
Goal muscle_building
Total time 45 mins
Difficulty Easy
Nutritional value (per portion)
kcal 390
Protein 24 g
Fat 15 g
Ingredients …

1 Person

You will need

For the falafel balls:
70 g chickpeas
40 g peas
1 clove garlic
1.5 tbsp lemon juice
15 g fresh parsley
1 tsp tahini
2 tsp Vegan Protein
Vegan Protein
Vegan Protein
100% plant-based protein power
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp cayenne pepper

For the bowl:
1 handful lambs' lettice
50 g artichoke hearts, jarred
15 g arugula (rocket)
60 g zucchini
15 g blueberries
0.5 tsp vegetable oil (like rapeseed oil)

For the dressing:
1 tbsp tahini
1 tbsp lemon juice
0.5 tsp agave nectar
0.5 tsp grated ginger
1 tsp soy sauce
1 pinch salt
optional toppings toasted, chopped walnuts; toasted sesame seeds

Vegan Falafel Bowl

make your own green falafel

By: Anne-Sophie Hoffman
Green and crispy and packed with spice. That’s our favorite way to enjoy falafel. How about you? These falafel are an absolute highlight for your savory bowls.


  • Preheat the oven to 200° C.
  • Ingredients:
    70 g chickpeas, 40 g peas, 1 clove garlic, 1.5 tbsp , 15 g parsley, 1 tsp tahini, 2 tsp Vegan Protein, 0.5 tsp cumin, 0.5 tsp ground coriander, 0.25 tsp cayenne pepper, salt
    Put all the ingredients for the falafel bowls into a high-powered mixer. Blend until smooth. This can take 5 to 10 minutes.
  • Roll the mixture into 4 falafel balls. If you want them extra crispy, roll them in an extra coating of flour. Now lay a sheet of parchment paper on a baking tray. Put the falafels on them.
  • Bake the falafel balls at 200°C for 30 minutes.
  • Ingredients:
    1 tbsp tahini, 1 tbsp lemon juice, 0.5 tsp agave nectar, 0.5 tsp ginger, 1 tsp soy sauce, 1 pinch salt
    Meanwhile, make the dressing. Mix all the ingredients with an immersion blender until smooth.
  • Ingredients:
    60 g zucchini
    Use a peeler to slice the zucchini into thin, wide strips.
  • Ingredients:
    0.5 tsp plant-based oil
    Heat the oil in a pan over medium heat. Saute the zucchini strips for 1-2 minutes on each side.
  • Ingredients:
    1 handful lambs' lettuce, 15 g arugula (rocket), 50 g artichoke hearts
    Now you can assemble your bowl. Artfully arrange the lambs' lettuce, the arugula, the zucchini, the blueberries, the artichokes, and the falafel. Drizzle the lemon-tahini dressing on top. Garnish with toasted walnuts and sesame seeds as desired.
  • Enjoy!
Our tip Vegan Falafel Bowl

Our Tip: Falafel in a Pita

Our green falafel balls aren't only great in a salad. Pack them into a pita or use them as a filling for your bright Rainbow Wrap.
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