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EASY BAKED FALAFEL BOWLS with roasted beet noodles and a creamy tahini dressing [VEGAN]

Beet Noodle Falafel Bowls

Homemade falafel, tender roasted beet noodles, a crunchy cucumber-tomato salad and a dreamy tahini sauce to finish it all off. It couldn't be a more perfect meal.
Course Main Course
Cuisine Mediterranean
Keyword beet, falafel
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 345kcal
Author Alyssa Rimmer


  • for the falafel:
  • 3 tablespoons chopped fresh parsley
  • 2 garlic cloves minced
  • 1 teaspoon lemon zest
  • Juice of 1 large lemon
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • Salt + pepper to taste
  • 1 15 oz can chickpeas, drained, rinsed and patted dry
  • 1/4 cup almond flour or chickpea flour for nut allergies
  • 1/4 cup diced red onion
  • 2 large beets peeled + spiralized
  • for the cucumber-tomato salad:
  • 1/2 cup cherry tomatoes quartered
  • 1/2 cup cucumber diced
  • 1 tablespoon fresh cilantro chopped
  • 1 teaspoon olive oil
  • Salt + pepper to taste
  • for the tahini dressing:
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup or honey
  • 1/3 teaspoon garlic powder
  • 1 tablespoon olive oil or water
  • Salt + pepper to taste


  • Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
  • Make the falafel. In a food processor, combine the parsley, garlic, lemon zest, lemon juice, cumin, coriander, chili powder, salt and pepper. Pulse to completely combine, about 30 seconds. Add the chickpeas and pulse until incorporated but still chunky.
  • Transfer the mixture to a medium bowl and add the almond flour and onion. Mix again to form a dough. Using your hands, form the mixture into eight balls and place them on one of the prepared baking sheets. Press down with a spatula to flatten them into patties, cupping to keep them compact. Refrigerate for 15 minutes to firm up.
  • Transfer the baking sheet to the oven and bake for 35 to 40 minutes or until the patties are firm and browned, flipping once halfway through.
  • Trim the beet noodles and spread them on the second baking sheet, spacing them apart, and roast with the falafel for 15 minutes or until al dente.
  • Meanwhile, in a small bowl, combine the tomato, cucumber, cilantro and olive oil. Season with salt and pepper.
  • Make the tahini dressing. Place all ingredients for the dressing in a small bowl (or food processor) and mix to combine. Add 1 to 2 tablespoons of water as needed to thin. Taste and adjust seasonings to your preferences.
  • Divide the beet noodles among four bowls and top each with two falafel patties and a spoonful of the tomato salad. Drizzle with tahini dressing and serve.
  • Optional: sprinkle with hemp seeds and sliced avocaod


Calories: 345kcal | Carbohydrates: 43g | Protein: 13g | Fat: 15g | Saturated Fat: 1g | Sodium: 268mg | Potassium: 619mg | Fiber: 11g | Sugar: 11g | Vitamin A: 425IU | Vitamin C: 30.1mg | Calcium: 104mg | Iron: 4.9mg