BeslyBaked Falafel Bowl
This plant-based bowl provides a high-fiber, clean protein source from baked falafel and tahini, making it an excellent choice for vegan muscle recovery and sustained energy.
Ingredients
- 180g cooked chickpeas, drained · 295 kcal
- 20g chopped onion · 8 kcal
- 10g fresh parsley · 4 kcal
- 1 clove garlic, minced
- 1/2 tsp cumin, salt, and black pepper
- 8g olive oil · 72 kcal
- 50g hummus · 118 kcal
- 60g diced tomato · 16 kcal
- 60g sliced cucumber · 6 kcal
- 50g chopped romaine lettuce · 8 kcal
- 15g tahini · 104 kcal
- 10g lemon juice · 2 kcal
Method
Process the chickpeas, onion, parsley, garlic, cumin, salt, pepper, and olive oil in a food processor until a moldable mixture forms.
Shape the mixture into 4-5 small patties, place them on a baking sheet, and bake at 200°C (400°F) for 15-20 minutes until golden.
Whisk the tahini and lemon juice with a splash of warm water to create a smooth dressing.
Assemble the bowl by placing the chopped romaine lettuce at the bottom, then arrange the baked falafels, hummus, tomatoes, and cucumbers in separate sections.
Drizzle the tahini dressing over the bowl and serve immediately.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the baked falafel bowl" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
635 kcal · 25 g protein · 67 g carbs · 32 g fat
On the plate: Legumes, Vegetables, Olive oil, Other fats
