Falafel Buddha Bowl

Another weekend came and went, and Monday is back!

After the last couple of amazing weeks (I plan to catch up on the fun festivities soon), I was in need of a serious reset. It was so nice to have this past week to catch up on life — legit, life. I felt behind on it all!

Blogging, working out, cooking, spending time with my better half, allowing myself to not feel bad about just chilling out.

A life catch up was exactly what I needed!

Especially since I’m heading back to Cleveland at this very moment to start my sister’s wedding week.

We are officially in single digits until the big day, and I am so excited to celebrate, hang with family, meet all the Aussies that have made the trip over, celebrate my #1 girl and her #1 man. It’s going to be so damn special.

My best friend recently took a trip to Lebanon, and after vicariously living through her photos and insta stories, I got a serious craving for all the hummus and falafel. I’m so envious of her experience — and the food she ate!

And on my week of rest I pretended to be right there with her, and fueled up with this falafel buddha bowl! It’s loaded with a few of my favorite things, and although the recipe list seems a little long – I promise it ain’t!

I wanted to give the baking method a shot to see if it compares to the crispy golden brown falafel you get when you fry it on the stove top, so I gave you the option to do either.

I’ll totally admit that the stove top method results in more of a crispy and golden brown texture – but the baking method is easier (and less oily)! You should probably just make a few batches of falafel and do both methods. That’s what I did, aka more falafel for me!

Because when you make one batch, you want another pretty much immediately, right?

Lunch or dinner (how about both) – load up the bowl with all the toppings, hummus and greek yogurt dressing, and pretend to be transported somewhere else like I did!

5.0 from 1 reviews
Falafel Buddha Bowl
Prep time
Cook time
Total time
Serves: 2-4
  • For the Falafel
  • 1 15 oz. can garbanzo beans
  • ½ cup fresh parsley, chopped
  • ¼ red onion, sliced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • Salt and pepper
For the dressing:
  • ¾ cup plain Greek yogurt
  • ¼ cup seedless cucumber, chopped small
  • 2 tablespoons chopped dill or parsley
  • Juice of 1 lemon
  • Salt and pepper
  • 1 tablespoon olive oil
For the bowls:
  • 1 cup cooked quinoa
  • 2 pita pockets, cut into wedges
  • 2 zucchinis, sliced thinly
  • ½ english cucumber, thinly sliced
  • ½ cup pitted kalamata olives
  • ¼ cup cooked chickpeas
  • ¼ cup hummus
  • ¼ cup crumbled feta cheese
  • Salt and pepper
For the falafel:
  1. Add all the ingredients to a food processor and pulse until well combined. The mixture should be soft, but able to hold together. Adjust seasoning if desired.
  2. To form the falafel balls, scoop a heaping tablespoon of the mixture into your hands, form a ball (or patty) and set aside. Repeat until mixture is gone. I listed the cooking methods for both baking and frying on the stove top next - choose whichever one you'd like more!
Baked method:
  1. Preheat oven to 400 degrees F. Spray a baking sheet, and line the baking sheet with the falafel patties. Bake 20-25 minutes, turning after 10-12 minutes in.
Stove top method:
  1. Add 1-2 inches of oil (canola, grapeseed, or avocado oil are good options) to a deep saucepan, and turn heat to medium high. Heat oil until a drop of water sizzles immediately, that's when you know it's ready. Carefully add a couple of falafel to the pan (try not to overcrowd), and cook until all sides are golden brown (less than 5 minutes). Use a slotted spoon to remove the falafel, and place them on a paper-towel lined plate. Repeat until all patties are done.
For the dressing:
  1. Add all the ingredients to a small bowl or jar and whisk together until well combined.
To assemble the bowls:
  1. Heat an indoor griddle to medium high. Arrange the zucchini slices, and pita slices on the grill. Drizzle olive oil over top of everything, season with salt and pepper. Grill the zucchini ~2 minutes per side, and the pita until crispy, about 3-4 minutes! Remove from heat and set aside.
  2. Divide quinoa between a couple of bowls. Top with a few falafel, grilled zucchini slices, cucumber, chickpea, olives, feta, pita crisps, a spoonful of hummus and yogurt sauce.

3 thoughts on “Falafel Buddha Bowl

  1. Shell-Bell,
    I know you are becoming a “true” southerner because of the Duke’s Mayo! It seems to be THE secret ingredients in recipes down here!

  2. I keep threatening (gently suggesting) to Kory that I’m going to make a full spread for him and these falafel are exactly where I’m going to start! Thanks for bringing a taste home to me, why you’re my bff.

  3. Amazing!!! I absolutely love falafel. Can’t wait to try this. I couldn’t stop laughing at Mama E on snapchat. Hope you ladies are having the best time!! So excited for Teeny!

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