Vegan Falafel Bowl with Coconut Tzatziki

This Vegan Falafel Bowl with Coconut Tzatziki recipe is full of good-for-you ingredients. Featuring oven-baked falafels, cucumber & tomato salad, all over a base of fresh greens. Serve with a tangy coconut tzatziki and creamy avocado, for the perfect flavorful dinner for any night of the week!

If you’re obsessed with a fully loaded and Greek-inspired recipe, then you’re going to absolutely love this Vegan Falafel Bowl with Coconut Tzatziki recipe. It’s fresh, texture-filled, colorful, & super delicious!

Although this recipe has a few parts to it, it’s super simple to make! While the falafels are baking, you’ll have the perfect amount of time to prepare the crisp cucumber & tomato salad, slice the avocados, and stir up the ultra tangy coconut tzatziki sauce. All in all, this falafel bowl recipe takes less than an hour to make and is an awesome meal prep option! 

Oh, and if you’ve never tried to make tzatziki before, please don’t be intimidated, because my version is pretty much a lazy way to make the classic one. It’s made without grated cucumbers, which makes it super quick to prepare, but doesn’t lack one bit of flavor! 

I can’t wait for you to try this loaded vegan bowl – you’re going to love it!

Why You’ll Love This Vegan Falafel Recipe

• Loaded with Nutrition: This vegan bowl is packed with protein, fiber, healthy fats, and good-for-you ingredients to keep you fully nourished.
• Quick & Easy: Falafels may seem complex to make, but rest assured, because this vegan dinner recipe comes together in under 45 minutes. 
• Baked Falafels: There is no frying required, as this falafel recipe is baked in the oven for both health and kitchen benefits.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Homemade Falafels: We’re baking up some homemade falafels that are loaded with flavor. Please don’t be intimidated, they’re so simple to make. 
• Organic Cucumber & Tomato Salad: This falafel bowl gets paired with a fresh veggie salad that features English cucumber, cherry tomatoes, and red onion. 
• Organic Avocado: Slice it or dice it, to top your falafel bowl.
• Organic Coconut Tzatziki: A dollop or two of homemade vegan tzatziki is essential for any greek recipe. My version is made without grated cucumbers, which means it only takes a couple of minutes to whip up. 

How To Make

1. Falafels. Soak the chickpeas in a bowl of water overnight, then drain. Preheat your oven to 400 degrees F. Drain the chickpeas and add to a food processor along with all the remaining ingredients, starting with ⅓ cup chickpea flour. Process until mostly smooth. If it appears too wet and won’t easily form into balls, add a tablespoon or two of extra chickpea flour. Use a cookie scoop or spoon to scoop the falafel mixture and roll them into even balls with your hands. Place on a baking sheet. Bake for 20 – 25 minutes, flipping halfway, until golden brown on the outside.
2. Cucumber & Tomato Salad. Dice up and slice up the cherry tomatoes, english cucumber, and red onion. In a bowl, gently toss and set aside.
3. Coconut Tzatziki. Add all ingredients to a bowl and stir until fully combined.
4. Assemble. Layer the bed of greens as the base, then add the cucumber & tomato salad, and then the falafels. Serve with a scoop or two of the tzatziki, sliced avocado, and some fresh herbs. Enjoy!

Tips for Making this Recipe Perfectly

• Organic Dry Chickpeas: For this falafel recipe, you cannot substitute canned chickpeas for dried chickpeas. Canned chickpeas have too much moisture and the dough won’t stick together. 
• Organic Flour: If the falafel dough feels too wet, add another 1 – 2 tbsp of organic chickpea flour.
• Baking: Be sure to flip the falafel halfway in the oven. This ensures that everything gets baked to perfection.
• Organic Vegetables: Include your favorite vegetables in this vegan falafel bowl recipe.
• Organic Herbs: If you don’t have organic cilantro, you can use parsley or even basil in its place.
• Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our tangy coconut tzatziki.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the falafels cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer the ingredients to separate air-tight glass containers and refrigerator for up to 4 – 5 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cooked lentils and falafels to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the toppings.

More Recipes You’ll Love

• Spicy Sweet Potato Falafel Bowls with Cilantro Tzatziki
• Vegan Tzatziki Bowl with Roasted Cauliflower & Sweet Potato Fries
• Cava-Inspired Vegan Falafel Bowl
• Vegan Pumpkin Falafel Bowls
• Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Print