top of page
  • Catherine Myburgh

Falafel Nourish Bowl

Nourish bowls are a staple in my diet. It’s such an easy, colourful, creative and healthy way to use up leftovers and get in heaps of fresh, delicious veg! Lately I have been absolutely obsessed with FALAFELS! So today, I thought I’d share a simple, delicious and nourishing falafel bowl recipe, as well as some additional tips on constructing a BALANCED nourish bowl.

RECIPE | Yields: 10 falafels | Cook time: 15-20 minutes

Falafel Ingredients:

  • 1 tbsp. nutritional yeast

  • 1 tbsp. chickpea flour

  • 1 tsp. garlic powder

  • ½ tsp. smoked paprika

  • ¼ tsp. chilli flakes (optional)

  • ¼ tsp. salt

  • 2 large handfuls of fresh coriander

Other Ingredients:

  • Grain of choice: rice, quinoa, bulgur wheat, cous cous etc.

  • Fresh greens and/or herbs: lettuce, baby spinach, kale, coriander, microgreens, mint.

  • Veggies of choice: cucumber, carrots, tomato (I know this one’s technically a fruit) etc.

  • Something creamy: tahini dressing, hummus or avocado.

  • Other garnishes: sesame seeds, nuts, dried cranberries, chilli flakes.


1. Preheat the oven to 200° C.

2. To make the falafels, add all the ingredients into a food processor or high-speed blender. Pulse the mixture until reaching a textured dough-like consistency.

3. Line a baking tray with parchment paper or silicone baking sheet. Alternatively, lightly grease with some olive oil.

4. Using your hands, form round balls using roughly 2 tbsp. of the mixture and lightly flatten onto the baking tray (optional: for an extra crispy coating, lightly brush the falafels with some olive oil before baking).

5. Bake the falafels for approximately 15-20 minutes, or until golden brown.

6. Serve alongside any other ingredients of choice and enjoy!

I have chosen to serve my falafels with white basmati rice, green beans, carrots, cucumber, microgreens, dried cranberries, roughly chopped almonds, sesame seeds, chilli flakes and avocado.

The key to a tasty and balanced nourish bowl is texture, colour & composition.

I always make sure to include at least one element from EACH of the following food groups when creating a bowl:

  • Protein: meat, fish, poultry, tofu, tempeh, falafels, beans/legumes/pulses etc.

  • Grain or starchy carbohydrate: rice, quinoa, bulgur wheat, cous cous, sweet potato etc.

  • ALL the fruit and veg: greens, fresh herbs, cucumber, carrots, tomato, cooked butternut squash, pumpkin, beetroot, zucchini, red cabbage, capsicum and so much more!

  • Texture: creamy and crunchy elements are ESSENTIAL and can easily be achieved by adding some crispy chickpeas, hummus or fats i.e. avocado, coconut yoghurt, cottage cheese, a tahini/peanut dressing, nuts, seeds etc.

Optional: boost your bowl with additional spice, ferments, acidity and sweetness i.e. fresh chilli/flakes, sauerkraut, a squeeze of lemon/lime juice, unsweetened dried cranberries etc.

When it comes to quantity, listen to your hunger and eat accordingly. When it comes to proportions and getting enough of each food group, I recommend using the ‘plate method’ below or alternatively the Eatwell Guide. These are easy tools you can use to ensure that your bowl is always balanced.

Recent Posts

See All
bottom of page