Preheat the oven to 350F. 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.
Nutrition Information
Serving size: ¼ Calories: 395 Fat: 20.2 g Saturated fat: 2.9 g Unsaturated fat: 15.7 g Carbohydrates: 43.7 g Sugar: 1.3 g Sodium: 1134 mg Fiber: 14.9 g Protein: 14.9 g
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/baked-falafel-bowls-gluten-free-oil-free/