How to Make Baked Falafel Bowls with Minted Yogurt & Farro
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Blend chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, flour, salt, and 1 tablespoon olive oil in a food processor until coarse.
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Form mixture into 10 small balls. Arrange on baking sheet, brush with remaining olive oil, and bake for 22-25 minutes, flipping halfway, until golden.
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Combine yogurt, mint, lemon juice, and a pinch of salt in a bowl.
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Divide farro into bowls. Top with baked falafel, cucumber, tomato, and drizzle with minted yogurt.
Pro Tips for Perfect Baked Falafel Bowls with Minted Yogurt & Farro
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked farro, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Baked Falafel Bowls with Minted Yogurt & Farro?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Baked Falafel Bowls with Minted Yogurt & Farro?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked farro?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.