Baked Falafel Bowl with Tzatziki and Herb Salad

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A wholesome vegetarian bowl featuring baked falafel patties atop a fresh herb salad, drizzled with creamy cucumber tzatziki sauce. This Middle Eastern-inspired meal-prep recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, red onion, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1/4 cup finely chopped red onion
• 1/2 cup packed, chopped fresh parsley
• 1/4 cup packed, chopped fresh cilantro
• 3 cloves, minced garlic cloves
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, for brushing olive oil
• 1/2 cup plain Greek yogurt
• 1/2 cup grated and drained cucumber
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 4 cups mixed salad greens
• 1 cup halved cherry tomatoes
• 1 tbsp red wine vinegar
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. In a food processor, combine 1 can (15 oz) drained chickpeas, 1/4 cup finely chopped red onion, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pulse until mixture forms a coarse but sticky dough.
2. Step 2: Shape the mixture into 12 small patties and place them on a parchment-lined baking sheet. Brush each patty with 2 tbsp olive oil. Bake for 20-25 minutes, flipping halfway, until golden and firm.
3. Step 3: Meanwhile, make tzatziki by mixing 1/2 cup plain Greek yogurt, 1/2 cup grated and drained cucumber, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill. Season with salt to taste.
4. Step 4: Toss 4 cups mixed salad greens with 1 cup halved cherry tomatoes, 1 tbsp red wine vinegar, and 1 tbsp olive oil. Season with salt and pepper.
5. Step 5: To serve, divide salad among 4 bowls, top with 3 baked falafel patties each, and drizzle with tzatziki sauce.