Turmeric Falafel Vegetables Bowls
Baked Turmeric Falafel Balls served with vegetables, naan and dips. This recipe is Gluten Free, Vegan, Dairy Free, Nut Free with no added sugar
Turmeric Falafel Balls
To serve
You will also need
  1. Line a baking tray with paper and preheat the oven to 200°C.
  2. Blend the parsley and garlic in the blender for 30 seconds
  3. Add the chickpeas and blend for another minute.
  4. Add the rest of the ingredients and pulse/blend for another minute or so, until the mixture is well combined and only small bits remain. You may need to use a spoon to scrape down the sides and stir the mixture in between pulses to ensure everything gets mixed evenly. Take care not to overmix as it will be too soft to handle. If the mixture is too soft add a little bit more flour until it is firm enough to form balls.
  5. Make small falafel balls and place them on the lined baking tray. I used a tablespoon to measure them out, and this yielded about 28 balls. Bake the falafel balls for 20-25 minutes until they’re browned and crispy on the outside. If you want them to be evenly browned, turn them every 5 minutes. I just left them on one side for the full 25 minutes and they came out well. Once cooked, remove from oven.
  6. Whilst the falafel is baking, prepare the rest of the ingredients.
  7. Peel and chop the butternut and toss with a tablespoon of olive oil, some salt and pepper. Spread evenly on a baking pan and bake in a preheated oven at 200°C for 25-30 minutes, until the butternut is soft and crispy. You can bake this at the same time as the falafel to save time
  8. Prepare the rest of the vegetables by washing and chopping them. Set aside.
  9. If you are making your own dips, make them while the falafel bakes as well. I served the bowls with the 3 protein rich dips mentioned above, but you can use tahini, tzatziki or a green herb sauce like this one as well.
  10. To serve, divide the vegetables and falafel bowls amongst the bowls. Serve with dips and naan bread.
Recipe Notes

You can replace the oat flour with buckwheat flour, regular flour or chickpea flour (I find adding chickpea flour gives it a more authentic falafel taste, but I didn’t have any so used oat flour instead).

You can replace the butternut with orange sweet potato. Likewise with the rest of the vegetables you can change or add as you like.