food

Baked Falafel and Rice (Vegan + GF)


** SCROLL TO BOTTOM FOR NUTRITION FACTS **

I’ve been loving Halal street food like Halal Guys and other chains. Their falafels are to die for and I have always wanted to make them at home with a baked version instead of a fried version just so I could cut back on consumption of some oils because it doesn’t hurt to decrease oil consumption! I whipped up a baked falafel that I think is quite tasty and satisfies all my falafel cravings. The flavor is similar and the only main difference would be the texture. The baked falafel does not achieve the crispiness that a fried falafel achieves, however, some people prefer a less crispy falafel so either way, I think this recipe would be fit for a lot of people.

In this recipe, you will find the recipe for the turmeric rice, falafel, white sauce, and tahini sauce. Please feel free to customize your bowl in another way but adding your own toppings. I added onions, chickpeas, and sweet potatoes but you may consider adding a cucumber salad, baba ghanoush, hummus, roasted vegetables, and so much more. I also wanted to mention that the white sauce in this recipe is TO DIE FOR and I cannot believe it is made with yogurt and not mayo! It is that good! I hope you all are able to try this recipe and I’d love to hear some feedback!


Baked Falafel and Rice (Vegan + GF)

yield: 14-16 falafel

Ingredients:

For turmeric rice:

  • 1 1/2 c. long grain rice or Basmati rice
  • 1/2 tsp. turmeric
  • 1 T. vegan butter or margarine
  • 2 1/2 c. water or vegetable broth
  • 1/4 tsp. salt

 

For falafel:

  • 1 1/2 c. cooked chickpeas, washed and drained
  • 1/4 c. chopped red onion
  • 1 tsp. garlic powder
  • 1/2 c. parsley
  • 1 tsp. salt
  • 1/2 lemon juiced
  • 2 T olive oil
  • 2 T oat flour

 

For white sauce:

  • 1 c. vegan yogurt (soy or cashew) or Greek yogurt (if not vegan)
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8-1/4 tsp. salt (add based on preference)
  • 2 T. chopped fresh dill

 

For tahini dressing:

  • 2 T tahini
  • 1/2 -1 tsp. water (depending on how thick you want it)
  • pinch of salt
  • 1/4 tsp. lemon
  • 1/8 tsp. garlic powder

 

Directions:

  1. Preheat oven to 350 F.
  2. Wash the rice and rinse. Stir all the contents together into a rice cooker and cook rice based on your rice cooker settings.
  3. In a food processor, process all the ingredients for the falafel and form into small 1 in. balls. Place on a non-stick baking pan and bake for 20-25 min. or until lightly browned.
  4. Remove from oven and allow to cool.
  5. In the meantime, make both sauces by stirring the ingredients together.
  6. When the rice is finished cooking, use a spoon to stir it and “fluff” it up.
  7. Assemble your bowl with rice, falafel, tahini dressing, and white sauce.
  8. Top with additional ingredients like sweet potatoes, chickpeas, onions, cucumber salad, etc.

 

The falafel can be stored in the fridge for up to 5 days when stored in an airtight container. Falafel may lose moisture the longer it is stored so eat it up while its fresh! Below is the nutrition facts label for the falafel only.

 

15 replies »

  1. This recipe looks sooo amazing! I cannot wait to try it! 🙂

    I was just wondering how many falafel & other components for each bowl? Is this one serving size?

    • Thanks so much Jenni! The rice makes about 4 servings and I would put about 4 falafel per bowl. The white sauce and the tahini drizzle makes about 4 servings as well! Happy cooking!

  2. This recipe looks amazing, Jamie! I love trying new recipes and falafel is something I’ve always wanted to attempt. Your recipe makes me feel like I can do it. 🙂

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