Falafel Garden Bowl

Falafel Garden Bowl

Falafel: Serves: 4 // Serving Size: 3-4 falafel  // Prep time: 20 min
Bowl + Sauce: Serves: 1// Serving Size: 1 bowl  // Prep time: 10 min


Falafel (makes 12-15 falafel):

1 tsp chia seeds

1 tsp flax seeds

1/2 tsp psyllium husk

1/4 cup water

2/3 cup tempeh

2/3 cup cauliflower

1/2 cup kale

1/4 cup fresh packed parsley

1/4 cup fresh packed cilantro

1/4 cup onion

2 small cloves garlic

2 tbsp coconut flour

2 tbsp extra virgin olive oil

1/2 tsp cumin

Salt and pepper to taste

Pinch of cayenne (optional)

2/3 cup coconut oil (for frying)

Base (makes 1 bowl):

1/2 cup zucchini spirals

1/2 cup salad mix

1/4 cup purple cabbage, sliced thinly

3-4 small radishes, sliced thinly

4-5 cucumber ribbons

1/2  avocado

Garnishes (optional):

1 tbsp sprouts

1 tbsp micro-greens

1 tbsp hemp seeds

1 tbsp olives

1 tbsp almonds (leave out if you want a lower carb count)

1 tsp chia seeds

1 tsp black sesame seeds  


2 tbsp tahini

1 tbsp lime juice

Salt and pepper to taste

1-2 tbsp water


1. To make the falafel: Buzz your chia and flax seeds in a nutribullet or high powered blender to make a seed meal. Combine in a small bowl with the psyllium husk and water. Set aside for few minutes until it becomes gel-like. 

2. In your food processor bowl, combine all of the falafel ingredients. Add your gel mixture, and process until well combined.
If you don’t have a food processor, you can still make these! Simply chop all the ingredients into tiny pieces, combine everything in a bowl, and mix well with your hands.

3. Heat your coconut oil in a pan for frying.
If you prefer baking instead of frying, preheat your oven to 375 degrees Fahrenheit and bake for 15 minutes per side, until golden brown.

4. Form your falafels into small, flattened balls about 1.5 inches in diameter. Once your oil is hot, put your falafels in about 3-4 minutes per side until golden brown.
To check whether your oil is ready, stick the handle end of a wooden spoon into the oil. You can tell it’s ready when the oil bubbles around the spoon handle.

5. While your falafels cool, prepare your sauce: In a small bowl, combine tahini, lime juice, and water. Season to taste with salt and pepper.
Add more water if you prefer a runnier sauce, less water if you like your sauce thicker.

6. Build the bowl: Arrange the zucchini noodles, salad mix, purple cabbage, radishes, and cucumber ribbons, avocado, and falafel in a bowl. Top with small amounts of sprouts, microgreens, almonds, chia seeds, hemp seeds, black sesame seeds, or other garnishes of your choosing. Drizzle the sauce on and enjoy!
To make the cucumber ribbons, lay the cucumber lengthwise on a cutting board and use a peeler to peel into ribbons, then roll into small spirals

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,



Falafel Nutrition Facts (assuming the falafels absorb about 1/4 cup coconut oil in the cooking process):

Bowl (with sauce):

Bowl + Falafel + Sauce:


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