vegan keto falafel bowl salad dressing


  • Author: Kind & Keto
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40


This falafel bowl is packed with goodness, the tasty herbed superfood falafel mixture combined with the strong fresh mediterranean flavors of the salad is just yum. Make sure you’re sharing, this dish is more filling than it looks!



For the falafel

  • 1 cup sunflower seeds
  • 1/2 cup hemp hearts
  • 1 tbsp ground flax
  • 1 tbsp coconut flour
  • 1 large bunch fresh parsley
  • 2 tbsp water
  • 1 tsp cumin powder
  • 3 garlic cloves
  • 1 tsp salt

For the tahini sauce

  • 1 tbsp tahini
  • 2 tbsp fresh lemon juice
  • To assemble:
  • 2 cups fresh spinach
  • 10 cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, diced
  • ½ cup pitted kalamata olives


  1. Preheat the oven to 175°C/350°F and line a baking sheet with parchment paper.
  2. Add the falafel ingredients into a food processor and pulse to obtain a uniform mixture with all the ingredients finely chopped and wet enough to form a dough.
  3. Scoop the dough into little balls and line them on the baking sheet.
  4. Flatten them just a little using your fingers, to obtain a falafel shape.
  5. Bake for 15 mins, then flip upside down and bake for 10 minutes more.
  6. Meanwhile, assemble the bowls by evenly dividing the fresh ingredients, and prepare the tahini sauce by mixing the tahini and lemon juice in a lidded jar.
  7. Remove the falafel patties from the oven and add them on top of the bowls.
  8. Shake the tahini jar well to combine, and drizzle the sauce over the falafel.
  9. Serve immediately.

  • Category: Dinners


  • Serving Size: 2
  • Calories: 647
  • Fat: 41.5
  • Carbohydrates: 18.9
  • Protein: 31

Keywords: Vegan Keto Falafel, keto falafel, vegan keto dinner