Baked Falafel Tofu Scramble Lunch Bowl

Lunch or brunch inspiration. Crispy baked home made falafel, served with tofu scramble, baked potato wedged, fresh greens and veggies, drizzled with tahini dressing.


Prep Time: 20 mins
Cook Time: 30 mins
Yields: 4


  • 200 g organic canned chickpeas
  • 1 teaspoon cumin seeds
  • 2 tablespoons chickpea flour
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • salt and pepper, to taste
  • tofu scramble
  • baked potato wedges
  • cherry tomatoes
  • mashed avocado
  • fresh rocket
  • tahini dressing


  1. Preheat oven to 180°C and line a baking tray with parchment paper.
  2. Place all the ingredients into a blender and process until smooth. Add more flour or oil if needed. Form the mixture into balls and arrange on the baking tray. Bake for 30 minutes or until golden brown.
  3. Make the tofu scramble. Serve falafel warm, drizzled with tahini dressing, tofu scramble, mashed avocado, rocket, cherry tomatoes and baked potato wedges. Enjoy!

Nutrition Facts

Per serving: 464 KCALS | 22.8G FAT | 3.1G SAT FAT | 51G CARBS | 8G SUGAR | 12.7G FIBRE | 18.4G PROTEIN

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