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Crispy Baked Falafel Bowl Recipe Easy Healthy Herb Couscous Meal

crispy baked falafel bowl - featured image
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A wholesome and crispy baked falafel paired with fresh herb couscous, offering a healthy, flavorful, and fuss-free meal perfect for any occasion.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • ½ medium onion, roughly chopped
  • 3 cloves garlic, minced
  • ½ cup fresh parsley, packed
  • ½ cup fresh cilantro, packed (or more parsley if preferred)
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free option)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon baking powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for brushing the falafel before baking)
  • 1 cup couscous (whole wheat or regular)
  • 1 cup boiling water or vegetable broth
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped (optional)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
  • Optional toppings: Plain Greek yogurt or dairy-free yogurt, chopped cucumber and tomatoes, pickled red onions, za’atar or sumac sprinkle

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, baking powder, salt, and pepper. Pulse until coarse and grainy, not a paste.
  3. Transfer mixture to a bowl and stir in flour. Add more flour if mixture is too wet to form balls.
  4. Shape mixture into 12-14 balls or small patties about 1.5 inches in diameter. Place evenly spaced on baking sheet.
  5. Brush each falafel lightly with olive oil.
  6. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
  7. While falafel bakes, place couscous in a heatproof bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
  8. Stir in mint, parsley, dill (if using), lemon juice, olive oil, and salt into couscous. Adjust seasoning to taste.
  9. Assemble bowls by spooning herb couscous into bowls, topping with baked falafel, and adding optional toppings like cucumber, tomatoes, yogurt, or za’atar.

Notes

Pat chickpeas dry thoroughly to avoid soggy dough. Pulse mixture to a coarse texture, not a paste. Let dough rest chilled for 30 minutes if possible. Brush falafel with olive oil instead of pouring to ensure crispiness. Flip falafel halfway through baking for even browning. For extra crispiness, broil 1-2 minutes after baking, watching carefully to avoid burning. Gluten-free substitutions include chickpea flour and quinoa or millet instead of couscous. Reheat falafel in oven or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: falafel, baked falafel, healthy falafel, herb couscous, vegetarian, gluten-free option, easy dinner, plant-based protein

Find it online: https://blairrecipes.com/crispy-baked-falafel-bowl-recipe-easy-healthy-herb-couscous-meal/