Lemon and Herb Falafel Bowls with Tahini Dressing | These healthy baked falafels work just as great in a buddha bowl as they do as an on-the-go snack! | My Fresh Perspective | #vegan #vegetarian #plantbased #glutenfree #mealprep

Lemon and Herb Falafel Bowls with Tahini Dressing

  • Author: Angela Simpson
  • Prep Time: 20 mins
  • Cook Time: 40-50 mins
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x


Plant-based? No problem! These oven-baked Lemon and Herb Falafel Bowls with Tahini Dressing make going meatless easy while still providing a hefty dose of protein and fiber – not to mention a TON of flavour! Enjoy as a meal or pack the falafels as an on-the-go snack.




  • 2 cups cooked chickpeas
  • 2 cups total loosely packed, roughly chopped mixed cilantro, parsley and basil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp hemp seeds (I like Navitas Organics ones which you can get here.)
  • 2 cloves garlic, roughly chopped
  • 1/2 tsp paprika
  • juice of 1 lemon
  • generous pinches of sea salt and black pepper

Turmeric roasted cauliflower

  • 1 small head of cauliflower, chopped into bite-size florets
  • 1 tbsp avocado oil (or avocado oil spray)
  • 1 tsp yellow curry powder
  • 1/2 tsp ground turmeric
  • sea salt + pepper to taste

Sweet potato wedges

  • 1 medium sweet potato, sliced into wedges
  • 1 tbsp avocado oil (or avocado oil spray)
  • sea salt + pepper to taste

Tahini lemon dressing

  • 1 clove chopped garlic
  • 1/4 cup tahini
  • 1/2” peeled chopped ginger
  • juice of 1/2 lemon
  • pinch of cumin and cayenne
  • water, to thin

The rest

  • mixed greens of choice
  • torn fresh herb and lemon wedges, to serve


For the falafels:

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • In a food processor, combine all ingredients. Pulse until everything has turned into a coarse mixture.
  • Using your hands, shape the ‘dough’ into 6-8 falafel patties, pressing down slightly in the center of each one. Lay them each on the parchment-lined baking sheet.
  • Bake for 30 mins, flipping half way.

For the turmeric roasted cauliflower and sweet potato wedges:

  • Line another baking sheet with parchment or foil. Preheat the oven to 400F if not already done.
  • In a big bowl, mist or toss the cauliflower in oil, followed by seasonings. Stir well to coat.
  • Scatter florets onto the baking sheet in one even layer. (Try not to overlap any – they’ll be more crispy this way.) Roast for 25-30 mins, flipping half way.
  • Do the exact same thing with the sweet potato wedges and their seasonings.

For the tahini lemon dressing:

  • Combine all ingredients in a food processor and puree until completely smooth.  Thin with water as needed until the dressing reaches your desired consistency.*


  • Divide the greens, torn herbs, sweet potato wedges and roasted cauliflower between bowls. If you prefer, toss the greens in a bit of the tahini dressing before plating.
  • Top with the falafels and lemon wedges. Serve remaining dressing on the side.


Store any leftover dressing in a sealed glass jar in the fridge. Note that it will thicken when cooled, but adding a bit more water and giving it a good shake will fix that!

  • Category: dinner
  • Method: bake
  • Cuisine: Middle Eastern

Keywords: chickpeas, vegan, vegetarian, Lebanese, Middle Eastern, gluten free, grain free, dairy free, falafel