Supergreen Baked Falafel Bowl
"Supergreen Baked Falafel Bowls! The perfect detox meal if you spent the weekend eating giant vegan oatmeal cream pies like me!! Make them today or tomorrow for healthy lunches all week long!"
-- @carrotsandflowers
Recipe Intro From carrotsandflowers

We could all use some greens this time of year! And Megan's supergreen baked falafel bowls are loaded with greens. Not to mention they're vegan and gluten free.

This recipe is featured in our Vegan Weekly Meal Planner here!

serves 4


2 cups mixed greens

2 cups baby kale

2 large cucumbers, spiralized

2 avocados, sliced

1 lb green beans, trimmed

1 cup hummus of choice

Lemon juice

tahini, to dress the bowls

Supergreen Baked Falafel:

1 can chickpeas (14oz)

2 large kale leaves, torn

½ cup parsley leaves

3 Tbsp tahini

1¼ tsp salt

¼ tsp pepper

2-3 cloves garlic, minced

1 cup buckwheat groats


Preheat the oven to 350˚F. In a large food processor bowl, combine all falafel ingredients except for the buckwheat groats and pulse until the mixture is mostly smooth but still a bit chunky (not a homogenous paste.)

Form the falafel mixture into 2 inch balls, then flatten them slightly into thick discs. Coat the falafels in the buckwheat groats, pushing the groats into the falafel so they stick. Bake the falafels at 350F for 15 minutes, then flip them and bake for an additional 15 minutes.

Meanwhile, trim the ends of the green beans and spiralize the cucumbers. Divide the baby kale and mixed greens into 4 bowls and garnish them with sliced avocado and spiralized cucumbers.