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Enhancing the flavor profile of your quinoa is a great way to elevate your Baked Falafel Power Bowls. Here are some creative ideas to mix into the quinoa for added depth and deliciousness:

Baked Falafel Power Bowls

Explore the delightful world of Baked Falafel Power Bowls! These vibrant, plant-based bowls combine crispy baked falafel, fluffy quinoa, and an array of fresh vegetables, making them perfect for vegan, vegetarian, and gluten-free diets. Packed with flavor and nutrition, each ingredient serves a purpose, from protein-rich chickpeas to refreshing herbs. Simple to prepare and beautifully customizable, these power bowls are a satisfying meal option for any time of the day. Enjoy a healthy dish that nourishes both body and soul!
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Ingredients
  

For the baked falafel:

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, chopped

2 cloves garlic, minced

1 cup fresh parsley, packed

1 cup fresh cilantro, packed

2 tbsp tahini

1 tsp cumin

1 tsp coriander

1 tsp baking powder

Salt and pepper, to taste

2 tbsp olive oil

For the quinoa:

1 cup quinoa

2 cups vegetable broth (or water)

Salt, to taste

For the toppings:

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

½ cup red cabbage, shredded

¼ cup feta cheese, crumbled (optional)

¼ cup tahini dressing (for drizzling)

For tahini dressing:

¼ cup tahini

2 tbsp lemon juice

1 clove garlic, minced

Water, as needed to thin

Salt, to taste

Instructions
 

Make the baked falafel: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a food processor, add the chickpeas, onion, garlic, parsley, cilantro, tahini, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but combined (be careful not to puree).

    Form and bake falafel: Using wet hands, shape the mixture into small balls (about 1.5 inches in diameter) and place them on the lined baking sheet. Brush or spray the falafel with olive oil. Bake in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and crispy.

      Cook quinoa: While the falafel is baking, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

        Prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, garlic, and salt. Gradually add water until you reach your desired consistency.

          Assemble power bowls: In serving bowls, layer the quinoa, topped with baked falafel, cherry tomatoes, cucumber, avocado, red cabbage, and feta cheese if using. Drizzle with tahini dressing.

            Serve: Toss everything together just before eating or layer it up for a beautiful presentation. Enjoy your nutrient-packed Baked Falafel Power Bowls!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4