• Prep: 30 Mins / Cook: 15 Mins
  • Serves 4
  • easy

It’s the year of the power bowl - and for good reason! This fantastic recipe combines fresh vegetables and homemade falafel with a delicious garlic tahini dressing. Protein-packed and wholesome, this is a vegan power bowl that doesn't take any prisoners! None!

Gluten Free Dairy Free High Protein


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  • Falafel:
  • Chickpeas in Water Chickpeas in Water 400g 2 cups
  • Yellow Onion Brown Onion 1/2 1/2
  • Garlic Garlic 2 cloves 2 cloves
  • Fresh Parsley Fresh Parsley 2 tbsp 2 tbsp
  • Ground Cumin Ground Cumin 1 tsp 1 tsp
  • Ground Cilantro Ground Coriander 1 tsp 1 tsp
  • Sea Salt Sea Salt 1/4 tsp 1/4 tsp
  • Ground Black Pepper Ground Black Pepper 1/8 tsp 1/8 tsp
  • Chickpea Flour Chickpea Flour 2 tbsp 2 tbsp
  • Vegetable Oil Vegetable Oil 60ml 1/4 cup
  • Other:
  • Mixed Baby Carrots Mixed Baby Carrots 150g 1 cup
  • Broccoli Broccoli 1/2 head 1/2 head
  • Pumpkin Seeds Pumpkin Seeds 2 tbsp 2 tbsp
  • Olive Oil Olive Oil 1 tsp 1 tsp
  • Red Cabbage Red Cabbage 100g 1 cup
  • Dressing:
  • Tahini Tahini 2 tbsp 2 tbsp
  • Garlic Garlic 1 clove 1 clove
  • Lemon Juice Lemon Juice 1 tbsp 1 tbsp
  • Agave Syrup Agave Syrup 1 tsp 1 tsp
  • Sea Salt Sea Salt pinch pinch
  • Filtered Water Filtered Water 2 tbsp 2 tbsp
  • Garnish:
  • Flat Leaf Parsley Flat Leaf Parsley 1 tbsp 1 tbsp
  • Sesame Seeds Sesame Seeds 1 tsp 1 tsp


  1. 1.Preheat oven to 200C.
  2. 2.Add drained and dried chickpeas, finely chopped onion, minced garlic, finely chopped parsley, cumin, cilantro (coriander), salt and pepper to a food processor and pulse until mixture holds when squeezed together - adding more flour if necessary until it holds. Refrigerate for 30min.
  3. 3.Add dressing ingredients in a blender and blend until smooth, adding more water if too thick, and more tahini if too watery. Refrigerate until ready to use.
  4. 4.Place broccoli florets, baby carrots and pumpkin seeds on a baking tray, drizzle with olive oil and sprinkle with salt. Roast for 15min or until pumpkin seeds start to pop.
  5. 5.Heat oil in a small saucepan. Remove falafel mixture from fridge, form balls and fry in batches, flipping until golden brown on both sides and drain on a papertowel lined plate.
  6. 6.Divide falafel, broccoli, carrots, cabbage and pumpkin seeds between two bowl, drizzle with dressing, sprinkle with sesame seeds and parsley and serve.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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