Easy Baked Falafel Bowls

Ingredients

• 2 cans (15 oz) Chickpeas, rinsed and patted dry
• 1/2 Onion, chopped
• 3 cloves Garlic
• 1 cup Fresh parsley
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 3 tbsp All-purpose or chickpea flour
• 2 tbsp Extra-virgin olive oil
• 2 cups Cooked quinoa
• 2 cups Red cabbage, shredded
• 1 Cucumber, sliced
• 1 cup Cherry tomatoes
• 1 Avocado
• 1/2 cup Hummus

Directions

1. Heat oven to 400°F and line a baking sheet with parchment.
2. Pulse chickpeas, onion, garlic, parsley, spices, salt and flour in a food processor until coarse and holding together.
3. Shape into 16 small patties, brush with the oil and bake 25 minutes, flipping halfway, until golden.
4. Build bowls with quinoa, cabbage, cucumber, tomatoes and avocado; top with 4 falafel and a spoon of hummus.

Calorie breakdown

💡 Lighter tip: Bake a double batch: falafel freeze well and reheat in 10 minutes.