Supergreen Falafel Bowls (Gluten-free + Oil-free)
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A delicious and healthy detox meal! Supergreen baked falafel packed with kale and tons of flavor. Vegan, gluten-free, and oil-free.
Recipe type: Main Course
Cuisine: Vegan, Gluten-free, Oil-free
Serves: 4 servings
  • 2 cups mixed greens
  • 2 cups baby kale
  • 2 large cucumbers, spiralized
  • 2 avocados, sliced
  • 1 lb green beans, trimmed
  • 1 cup parsley hummus
  • Lemon juice and 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
  1. 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.)
  2. 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.
  3. 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