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summer bliss bowl with lentil falafel

  • Author: Jen
  • Total Time: 1 hour
  • Yield: 6 1x


Flavorful baked lentil falafel served in a bed of greens, cauliflower rice, roasted vegetables and topped with a creamy dreamy green herb sauce. Plant based and Oil free.



For baked falafel: 

  • 2 cups cooked green lentils (1 cup uncooked lentils + 3.75 cups water) 
  • 2 garlic cloves
  • handful of parsley with stems (27g) 
  • 7 to 8 fresh basil leaves (7g
  • 1 tablespoon of chickpea miso
  • the juice of 1/2 a lemon = 2 tablespoons (15g) 
  • 1/4 teaspoon of ground flaxmeal
  • 3 tablespoons of coconut flour (or more as needed to thicken the mix)
  • 1/2 teaspoon of himalayan salt 

For cauliflower rice: 

  • 1 head of cauliflower shredded using your food processor (or pre-made cauli rice, or quinoa works too) 
  • 23 tablespoons of coconut aminos to taste
  • 1/2 teaspoon of himalayan salt 

Other sides for bliss bowl: 

  • your choice of roasted veggies – my go-to’s are red bell pepper, zucchini, and brussel sprouts.
  • roughly chopped spinach (or your choice of greens) to serve as a ‘bed’.


  1. Add 1 cup of uncooked lentils and 3.75 cups of water to a pot, bring to a boil, reduce heat and continue to cook on a gentle simmer with a tilted lid. Cook until lentils are soft, but not mushy.. and until the water has mostly evaporated (usually takes around 20 minutes). Remember we will be processing this in the food processor so no need to make them super super soft. Set aside to let cool down. 
  2. To food processor add: cooked lentils, garlic cloves, parsley, basil leaves, chickpea miso, lemon juice, flaxmeal, salt and process until well-combined. Add coconut flour (or your choice of flour) as needed to thicken the mixture in order to make it easier to form the balls. I needed 3 tablespoons but you might need to add a bit more or less depending on how thick your mix is to begin with. 
  3. Preheat oven to 350F and form bite-sized falafel balls using the mix (1/2 cup yields around 3 balls) and place in baking sheet. Bake at 350f for 40 minutes or until balls are golden brown and slightly crispy. Remove from oven and set aside to cool down a bit. If balls feel soft do not worry as  they will continue to harden as they cool down outside of the oven. 
  4. If making cauliflower rice: Add shredded cauliflower, coconut aminos, and salt to a pan and cook over medium heat until ‘rice’ is soft and tender. This usually takes around 10 minutes. 
  5. Serve with a bed of greens (I used chopped spinach), a side of cauliflower rice or quinoa, and roasted veggies and don’t forget to top with this cashew-free vegan parsley and basil herb sauce. Enjoy!


  • 3 baked lentil falafel = 1 serving of 1/2 cup of pulses
  • I use coconut flour to thicken the mix because it’s gluten free and pretty flavorless, but feel free to use your own favorite flour. 
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Keywords: baked lentil falafel, summer bliss bowl, vegan, pulses, lentils, oil free,

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