Gluten-Free Baked Falafel Bowls with Lemon Tahini

Why You’ll Love This Recipe

• Everything is naturally gluten-free, from the spiced falafel to the lemon–tahini drizzle.
• Perfectly baked falafel: crisp-edged outside, tender and herby inside—no deep-frying.
• Meal-prep friendly: quinoa tabbouleh and sauce keep well; falafel freezes beautifully.
• Bright, satisfying flavors with hearty plant protein to keep you full.

Grocery List

• Produce: 2 large bunches parsley, 1 small bunch cilantro, 1 small bunch mint, 1 small onion, 4–5 garlic cloves, 2 lemons, 1 English or 4 Persian cucumbers, 1 pint cherry tomatoes (or 2 medium tomatoes), 4 cups mixed greens, optional radishes and extra lemon for serving.
• Dairy: None (recipe is dairy-free).
• Pantry: 2 cans chickpeas, quinoa, tahini, extra-virgin olive oil, gluten-free breadcrumbs, gluten-free baking powder, ground cumin, ground coriander, cayenne or red pepper flakes, sumac (optional), maple syrup (optional), fine sea salt, black pepper.

Full Ingredients

For the Baked Falafel Patties

• 2 cans (15 oz each) chickpeas, drained, rinsed, and patted very dry
• 1 small yellow onion, roughly chopped (about 1 cup)
• 3 garlic cloves, roughly chopped
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• Zest of 1 lemon (about 2 tsp)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne or red pepper flakes (optional)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp gluten-free baking powder
• 3/4 cup gluten-free breadcrumbs or GF panko, plus 1–2 tbsp more if needed
• 2 tbsp extra-virgin olive oil, divided (1 tbsp for the pan, 1 tbsp to brush tops)

For the Quinoa “Tabbouleh”

• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp fine sea salt (for cooking quinoa)
• 1 1/2 cups finely chopped fresh parsley (about 1 large bunch)
• 1/4 cup finely chopped fresh mint
• 1 cup diced cucumber
• 1 cup diced ripe tomato (or halved cherry tomatoes)
• 3 tbsp extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1/4 tsp black pepper, plus more to taste
• Pinch of sumac (optional)

For the Lemon–Tahini Drizzle

• 1/2 cup tahini (well-stirred)
• 2 tbsp freshly squeezed lemon juice
• 1 small garlic clove, very finely grated or minced
• 1/2 tsp fine sea salt
• 1/3–1/2 cup warm water, to thin to a drizzle
• 1 tsp maple syrup or honey (optional, to balance)

For Serving

• 4 cups mixed greens or baby arugula
• Lemon wedges, sesame seeds, extra chopped herbs, and a pinch of sumac (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 425°F (220°C) with a rack in the center. Line a large rimmed sheet pan with parchment paper. Brush the parchment with 1 tbsp olive oil to encourage browning and prevent sticking.

Step 2: Cook and cool the quinoa

Rinse the quinoa under cool water for 30 seconds. Combine quinoa, 1 3/4 cups water, and 1/2 tsp salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 10 minutes to steam. Uncover, fluff with a fork, and spread on a plate to cool slightly while you make the falafel.

Step 3: Make the falafel mixture

In a food processor, add onion, garlic, parsley, and cilantro. Pulse until finely chopped, scraping the bowl once. Add the chickpeas, lemon zest, cumin, coriander, cayenne (if using), salt, pepper, and baking powder. Pulse in short bursts until the mixture looks like coarse, moist crumbs—avoid pureeing.

Sprinkle in the gluten-free breadcrumbs and pulse just 2–3 times to combine. Pinch a bit of mixture: it should hold together when pressed but not feel wet. If needed, pulse in 1–2 tbsp more breadcrumbs. Chill the bowl for 10 minutes to firm slightly (optional but helpful).

Step 4: Shape and bake the falafel

Using a 2-tbsp scoop or spoon, portion the mixture into 16 mounds. With damp hands, form patties about 2 inches wide and 1/2 inch thick. Arrange on the oiled parchment with a little space between each. Brush the tops with the remaining 1 tbsp olive oil.

Bake for 12 minutes, then carefully flip each patty. Bake 10–12 minutes more, until golden at the edges and set in the center. For deeper color, broil for 1 minute, watching closely.

Step 5: Make the lemon–tahini drizzle

In a bowl or measuring cup, whisk tahini, lemon juice, garlic, and salt. Slowly whisk in 1/3–1/2 cup warm water until smooth and pourable; it will seize at first, then loosen to a silky sauce. Taste and add the maple syrup if you like a hint of sweetness.

Step 6: Toss the quinoa “tabbouleh”

In a large bowl, combine the warm (not hot) fluffed quinoa, chopped parsley, mint, cucumber, and tomato. Add 3 tbsp olive oil, 3 tbsp lemon juice, black pepper, and a pinch of salt. Toss gently. Sprinkle with sumac if using. Adjust seasoning to taste.

Step 7: Assemble the bowls

Divide the mixed greens among 4 bowls. Spoon about 3/4 cup quinoa tabbouleh into each. Add 3–4 falafel patties per bowl. Drizzle generously with the lemon–tahini sauce and finish with sesame seeds, extra herbs, a pinch of sumac, and lemon wedges for squeezing.

Pro Tips

• Dry your chickpeas well. Extra moisture makes patties soft; pat dry and let them air-dry while you prep.
• A coarse falafel mixture is key. Stop the processor before it turns into a paste to keep texture and prevent dense patties.
• Use certified gluten-free breadcrumbs and baking powder. Spice blends should also be verified gluten-free.
• Thin tahini with warm water. Cold water can make the sauce seize and stay thick.
• For even browning, use a dark, heavy sheet pan and brush both the pan and the patty tops with oil.

Variations

• Air-Fryer Falafel: Cook at 390°F (200°C) for 10–12 minutes, flipping at 7 minutes, until golden and crisp.
• Almond Flour Binder: Swap the gluten-free breadcrumbs for 2/3 cup fine almond flour (still gluten-free). Add 1–2 tbsp more if mixture feels wet.
• Spicy Harissa Tahini: Whisk 1–2 tsp harissa paste into the tahini sauce for heat and depth.

Storage & Make-Ahead

Falafel keeps refrigerated up to 4 days or frozen up to 2 months. Reheat on a sheet pan at 400°F (205°C) for 8–10 minutes (or air-fry at 380°F/193°C for 5–7 minutes) until hot and re-crisped. Quinoa tabbouleh lasts 3–4 days in the fridge; refresh with a squeeze of lemon and a drizzle of olive oil. Lemon–tahini sauce keeps 1 week refrigerated; thin with warm water before serving. Store greens separately and assemble bowls just before eating.

Nutrition (per serving)

Approximate: 740 calories; 21 g protein; 77 g carbohydrates; 38 g fat; 14 g fiber; 860 mg sodium. Calculated with 2 cans chickpeas, 1 cup dry quinoa, 1/2 cup tahini, 4 tbsp olive oil total in bowl components plus 1 tbsp for pan, and listed seasonings. Values vary by brand and exact amounts.