Name: Vegan Pumpkin Falafel Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: ½ cup dry chickpeas; 1 cup pumpkin puree; 1 tbsp avocado oil; ½ cup cilantro; 2 garlic cloves; ½ red onion, diced; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp smoked paprika; ¼ tsp ceylon cinnamon; Sea salt & black pepper, to taste; ⅓ cup chickpea flour; 2 cups arugula; 2 cups cooked white quinoa; ½ english cucumber, diced; 1 cup cherry tomatoes, halved; ½ red onion, sliced; ½ cup hummus; Fresh cilantro; Red pepper flakes; Sesame seeds; ¼ cup tahini; 2 tbsp fresh lemon juice; 2 garlic cloves, minced; ½ tsp ground cumin; Sea salt & black pepper, to taste; 2 tbsp filtered water

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Last Updated on November 24, 2023 by Christin Gillespie

A fall inspired vegan falafel bowl recipe that is healthy, flavorful, and easy to make. Featuring fresh veggies, fluffy quinoa, crispy pumpkin falafels, creamy hummus, and drizzled with a lemon garlic tahini dressing. These Vegan Pumpkin Falafel Bowls are the perfect addition to your recipe collection this fall.

A falafel recipe in a bowl consisting quinoa, tomatoes, falafels, red onion, cucumber, greens, hummus, and tahini. Sitting on a white marble counter with a fork in it.

It’s fall, so everything that I am pretty much making includes pumpkin. #sorrynotsorry. And since I’m a huge fan of falafels, because they’re easy to make and honestly the best meal prep recipe in my opinion, I just had to make a pumpkin version of it. Trust me, these pumpkin falafels are going to be on repeat for you this fall…as they are for me.

These fall inspired falafel bowls are paired with fluffy quinoa and fresh arugula, crisp cucumbers, juicy cherry tomatoes, mild red onion, creamy hummus, and my lemon garlic tahini dressing. To put simply, it’s a fully loaded pumpkin falafel bowl that has your name written all over it.

Before we start cooking, even though this falafel recipe has a few components, it’s pretty straightforward to make. So rest assured, because I’m going to walk you through the whole falafel process.

Let’s get to it!

Vegan bowls consisting quinoa, tomatoes, red onion, cucumber, greens, hummus, and tahini. Sitting on a white marble counter with a fork in it.

Why You’ll Love This Vegan Falafel Recipe

Full of Fall Flavor & Loaded with Nutrition: These pumpkin bowls are packed with protein, fiber, healthy fats, and good-for-you ingredients to keep you fully nourished this fall.
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: These vegan falafel bowls store well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

Organic Dried Chickpeas: One of most important ingredients for this vegan falafel recipe. Ensure that you use dried chickpeas, not canned. Dried chickpeas transpires the perfect crispy texture.
Organic Pumpkin Puree: Duh?! Probably the most key ingredient for this pumpkin falafel recipe. Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!
Organic Red Onion: A staple for any recipe! I used a medium red onion, but use what you have on hand!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. In addition, this helps the falafel from drying out while baking in the oven.
Organic Cilantro: An essential herb for this falafel. Be sure to use fresh cilantro, not dried!
Organic Spices: Ground coriander, ground cumin, smoked paprika, ceylon cinnamon, sea salt, and black pepper, are the spices used to season these vegan falafels.
Organic Chickpea Flour: Chickpea flour helps keep the falafel together, so that it doesn’t fall apart.
Organic Vegetables: These falafel bowls are loaded with fresh veggies such as cherry tomatoes, red onion, english cucumber, and arugula.
Organic Quinoa: I used white quinoa, but any color of quinoa will do. I even think organic cauliflower rice would be a delicious substitution for these vegan bowls.
Organic Hummus: A dollop or two of hummus is essential for any vegan falafel recipe.
Organic Lemon Garlic Tahini Dressing: A combination of tahini, garlic, lemon juice, ground cumin, and sea salt, is the perfect addition to drizzle over these vegan falafel bowls.

How To Make

Falafels. Soak the chickpeas in a bowl of water overnight, then drain. Add the chickpeas to a food processor with the rest of the ingredients. Preheat your oven to 400 degrees F. Drain your chickpeas and add to a food processor along with the pumpkin puree and all 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 at 400 degrees F for 20 – 25 minutes, flipping halfway, until golden brown on the outside.
Vegetables. Dice up and slice up the cherry tomatoes, english cucumber, and red onion. Set aside.
Quinoa: Prepare quinoa as instructed from the package.
Lemon Garlic Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
Assemble. Layer the quinoa and arugula as the base, then add the cherry tomatoes, english cucumber, onion, and falafels. Add a scoop or two of hummus, a drizzle of the tahini dressing, extra cilantro, red pepper flakes, and sesame seeds, if desired. Enjoy!

Tips for Making these Baked Falafels Perfectly

Baking: Be sure to flip the falafel half way while roasting. This ensures that everything gets baked to perfection.
Organic Dry Chickpeas: For this pumpkin 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.
Organic Vegetables: Include your favorite vegetables in these vegan falafel bowls. Add spinach, kale, olives, or whatever you have on hand!
Organic Herbs: If you don’t have organic cilantro, you can use parsley or even basil in its place.

Storing & Reheating

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

Fridge Storage. Transfer the ingredients for the falafel bowls in separate air-glass containers for up to 5 days in the refrigerator.

Freezer Storage. For longer storage, you can store the pumpkin falafels in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pumpkin falafels to a baking sheet. Place in the oven for about 10 – 15 minutes, until warmed through the center.

Vegan falafel bowls consisting quinoa, tomatoes, falafels, red onion, cucumber, greens, hummus, and tahini. Sitting on a white marble counter with a fork in it.

More Pumpkin Recipes You’ll Love

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.

Vegan Pumpkin Falafel Bowls

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 25
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Baking
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

PUMPKIN FALAFELS

½ cup dry chickpeas
1 cup pumpkin puree
1 tbsp avocado oil
½ cup cilantro
2 garlic cloves
½ red onion, diced
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp ceylon cinnamon
Sea salt & black pepper, to taste
⅓ cup chickpea flour

BOWLS

2 cups arugula
2 cups cooked white quinoa
½ english cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, sliced
½ cup hummus
Fresh cilantro
Red pepper flakes
Sesame seeds

LEMON GARLIC TAHINI DRESSING

¼ cup tahini
2 tbsp fresh lemon juice
2 garlic cloves, minced
½ tsp ground cumin
Sea salt & black pepper, to taste
2 tbsp filtered water

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Instructions

Falafels. Soak the chickpeas in a bowl of water overnight, then drain. Add the chickpeas to a food processor with the rest of the ingredients. Preheat your oven to 400 degrees F. Drain your chickpeas and add to a food processor along with the pumpkin puree and all 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 at 400 degrees for 20 – 25 minutes, flipping halfway, until golden brown on the outside.
Vegetables. Dice up and slice up the cherry tomatoes, english cucumber, and red onion. Set aside.
Quinoa: Prepare quinoa as instructed from the package.
Lemon Garlic Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
Assemble. Layer the quinoa and arugula as the base, then add the cherry tomatoes, english cucumber, onion, and falafels. Add a scoop or two of hummus, a drizzle of the tahini dressing, extra cilantro, red pepper flakes, and sesame seeds, if desired. Enjoy!

Notes

Baking: Be sure to flip the falafel half way while roasting. This ensures that everything gets baked to perfection.
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.
Organic Vegetables: Include your favorite vegetables in these vegan falafel bowls. Add spinach, kale, olives, or whatever you have on hand!
Organic Herbs: If you don’t have organic cilantro, you can use parsley or even basil in its place.
Storing & Reheating: Transfer the ingredients for the falafel bowls in separate air-glass containers for up to 5 days in the refrigerator. For longer storage, you can store the pumpkin falafels in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.To reheat, preheat the oven to 350 degrees F. Transfer the pumpkin falafels to a baking sheet. Place in the oven for about 10 – 15 minutes, until warmed through the center.