Green Pea Falafel Bowl


One of the first recipes we posted on the blog was baked herb & pistachio falafels. That was back in the days when we didn’t have three monsters tearing down the house. When I still had an old-fashioned job. And when baking a falafel instead of deep-frying it felt like a fresh new idea. Elsa once asked me if grandma’s older sister was alive when the dinosaurs lived on earth. I told her no (while simultaneously typing a message with a ton of dinosaur emojis to my mom). That is roughly how long ago that falafel recipe feels like. Dinosaur age. So much has happened since then.

I still think it’s a good recipe and today’s falafel recipe has much of the same qualities. They are simple, baked, packed with fresh herbs and hold together excellently. If you don’t serve it with the mint yogurt, it is also vegan. We subbed the pistachios with some pumpkin seeds/pepitas this time and replaced half of the chickpeas with green peas to make them more suited for spring. It also gives them a slightly sweet tone and less dry than your average falafel (which is one of our favorite features with this recipe). We serve them in a bowl with roasted carrots, cinnamon spiked quinoa, beetroot hummus and a splash of mint yogurt instead of wrapping them up in lettuce or bread. We think of it as a spring-y Moroccan falafel bowl. I won’t claim that this is a dead-simple recipe (as it involves cooking, mixing and baking), but I at least find it comforting that the carrots, beetroot and falafels all are baked simultaneously in the oven.

Before we jump to the recipe, we wanted to share the updated schedule for our little Green Kitchen At Home US book tour. And also this short video about the book that we did the other day.

As we mentioned in our last post, we are coming to the US next week for some press activities. Both Luise and I will be in New York and then I’ll continue on my own to SF and LA. We are only doing a few public events and are very much hoping to see some of you there.

New York > 1 May
Our cooking class at Sur La Table is sold out but we will have a mingle, book signing and Q&A at CAP Beauty on 1 May, 7 pm. Entrance is free, you get to try some tasters from the book and we’ll both be there to chat. All you need to do is RSVP here

San Francisco & Los Angeles > 3-5 May
I’ll be at Credo Beauty in San Francisco on 3 May, 2-4 pm, signing books and chatting with you all about food, photography, kids and whatnot. I will also be doing the same in their Los Angeles store on 4 May, 5-7 pm. Free entrance, just RSVP through these links: San Francisco 3 May, Los Angeles 4 May.

I’ll also be teaching a hands-on cooking class at Sur La Table in Los Angeles. There are still a few tickets available – so go get them here!

For those of you who’s been asking, we will also be coming to London in June and Amsterdam after the summer. Enough about that. Let’s start cooking!


Recipe notes
• Falafel purists use soaked chickpeas instead of cooked. Cooked is however much quicker and works just fine. We also find that it’s easier on our digestion.
• You don’t have to roast the beetroot for the hummus but can simply grate raw beetroot before mixing it. But since we’re using the oven anyway for the other parts of the bowl, we roast them to give the hummus a rounder flavor.


Green Pea Falafel Bowl
Serves 4

1 cup / 150 g green peas, fresh or frozen (thawed)
1 cup / 150 g cooked chickpeas
2 small shallots, peeled and coarsely chopped
1-2 cloves garlic, peeled
2 tbsp buckwheat flour or potato starch
2 tbsp pumpkin seeds
1/2 tsp baking powder

3 stalks fresh mint, leaves picked
3 stalks parsley, stems discarded
1 tbsp lemon juice
1 tsp ground cumin
1 tsp flaky sea salt
1-2 tbsp olive oil

Beetroot Hummus
200 g raw beetroots
1 cup / 150 g cooked white beans 

3 tbsp light tahini (sesame paste)
4 tbsp lemon juice
3 tbsp cold-pressed olive oil
1 tsp ground cumin
1 clove garlic, peeled
1 tsp flaky sea salt

Cinnamon Quinoa
1 cup uncooked Quinoa
pinch flaky sea salt
1/2 tsp ground cinnamon
1 small handfull raisins (we used green raisins with a smoky flavor)

To serve
4 carrots, peeled and cut into thick sticks (bake together with the 
2 avocados, sliced
4 handfuls mache lettuce

1/2 cucumber, sliced
12 radishes, sliced
1 cup plain yogurt
a bunch fresh mint leaves, chopped
a handful toasted almonds, chopped
sesame seeds

Preheat the oven to 200°C / 400°F fan mode (this is because we’re doing two plates simultaneously).
Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). Pour a little olive oil into the palm of your hand and then place each falafel in it, smoothing out the falafel and at the same time coating it in oil. Refill with oil for every fourth falafel. Place them on a baking tray covered with baking paper. Bake in the oven for 20 minutes, turning them after half the time.

Peel the beets and cut in quarters. Place on a baking tray together with the prepared carrots (from the To serve list) and place in the oven (this can be done simultaneously as the falafel tray) for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets (set the the carrots aside for serving) in a food processor (or bowl if using a stick blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking.

Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. Stir in raisins and set aside.

Stir together yogurt and a handful chopped mint leaves, set aside.

Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and pea falafels. Sprinkle with almonds, sesame seeds and mint. Enjoy!

PS! If you have already received our new book through online orders, we’d be super grateful if you could leave a short review of it on Amazon. Thank you! 


  • Hey guys. Just came across your blog and I really love your work. Your recipes looks amazing, and also your stories are great :) Keep up the good work. Cheers Helena :)
  • Alejandra
    Amsterdam??? I really hope I can catch up with that. I just received your last book and I am so excited to try out all those new recipes! GreenKitchen recipes inspire my kitchen every single week; a boost for my senses. Congrats and keep it up. Sunny greetings from Canary Islands.
  • Really like the colours and it looks delicious, awesome!
  • I tried making my own version of falafel a few weeks back and even though they tasted good they didn't hold their shape. I will try your recipe as this sounds and looks delicious!
  • Maria
    Hello! Love your books so much It is such an inspiration for me to look through and cook something interesting and i am absolutely obsessed with your bowls and plates where i can find something alike thank you soo much for all you do ;)
  • Tried this last night and loved how hearty it is! I felt so full and satisfied that I couldn't even finish it but didn't have to feel guilty about it.
  • What a unique idea! I can't wait to make these.
  • Anna Martin
    I made this for dinner yesterday and have just had the leftovers for lunch. Absolutely delicious!! Thank you for a fabulous recipe!
  • Oh wow!!! Never could be better than this. Just awesome. If you ever tell me, i would reply "FANTASTICALLY BEAUTIFUL". This is the word i could find for you and about this recipe!!
  • marie
    You have to come to PARIS !!!!
  • KaleEater
    Congrats on your lovely, growing family--as well as your new book, which I received today and have filled with post-it notes. I adore the Baked Herb & Pistachio Falafel (along with the cashew dressing) and have been practicing the recipe for years. I must confess, I also love to eat it raw--all alone or adding a scoop to a warm veggie bowl (think Millet & Pumpkin Winter Salad with the Chunky Herb Dressing). My family goes through baking sheets of these gems and it's my favorite pack along when traveling. I'm so looking forward to trying the green peas variation. Thanks so much for all you do. Peace & Blessings💜
  • Saskia
    Hi, do you have a recommendation with what to replace the pumpkin seeds? Would sunflower seeds work? Thanks
  • Jenna
    YUM! I feel like there is a huge "bowl" faze right now (acai bowls, Buddha bowls, etc.), and I will totally be trying out this recipe! It looks delicious! -Jenna <3 Follow me back? The Chic Cupcake
  • Yum! what a colorful dish! but also looks delicious!
  • Sophie
    I made this for my family tonight. It was beautiful. Thanks for the recipe. I cook heaps and heaps of your recipes and love them all but I hardly ever comment so I just wanted to let you know how much My family enjoy your recipes. Looking forward to getting your new book i preordered in the mail.
  • Nan
    I'm so excited to meet you -- been reading your blog ever since the gluten-free carrot and spinach muffins recipe (I took them to a picnic). Will you have copies of all of your books for sale at the signing in New York?
    • Oh that was a long time ago. Happy to have you following along for all these years and we're looking forward to meeting you too! They will be selling our new book there. I don't think that they will have the other books but I'm not sure. Will look it up! /David
  • Cathelijne
    Wauw! What a big news that you will come to Amsterdam again! I will absolutely join this event again! Is there already a expected date, so I can hold them free? And is it possible to get a message of this event release? I don't wanna miss it. I'm enjoying all your amazing books! Keep up all the good and delicious healthy work! Kind regards, Cathelijne van Dongen.
  • WOW, gorgeous bowl! Love the colors. Will try this over the weekend. Thank you!!
  • I can't wait for you new book to come out! As everything you do, this one looks beautifully done. Maybe I missed it, but is this falafel bowl recipe in the cookbook too?
    • Hi! No the falafel recipe is not in the book as it is something we cooked up just recently. /David
  • I have never made falafel with peas! I can't wait to try it, and the color of that beetroot hummus is amazing, a must try too! Thanks!
  • Cynthia Scott
    Would you ever come to Florida?
    • We'd really love to come to Florida but unfortunately not on this trip. Hopefully next time! /Luise
  • That will definitely be dinner tonight! It fits with tomorrow's kindergarden menu and we already have all the ingredients at hand, thanks for all your awesome recipes during the years.
  • That bowl looks divine: so colorful and delicious!
  • your first falafel recipe is one of our habit-dinners at home (I just baked them last week). I usually prepare them with almonds because we seldom have pistachios at home and I usually make extras for my packed lunch in the office the following day :)
  • villarosa
    OH this sounds and looks delicious! Is this recipe in the recipe book? Thank you!
    • No this is not in the new book. Our first book – The Green Kitchen – has the Herb & Pistachio Falafel recipe though. /David
  • We must be from the same tribe because we had a chickpea shakshuka for dinner and then topped it with edamame hummus. Green peasadded to the felafel is a wonderful idea. It is easy enough to make a vegan yoghurt, and so I will. Thank you for the lovely recipe and congratulations on the book. That is a very big deal, and well deserved!-Hanne
  • masa
    Awesome recipe,its possible without the chickpea???
    • Hi Masa, no they don't hold together well with only peas, which is why we also use chickpeas. But you could try it with cooked white beans or perhaps lentils instead. That might work. /David
  • Sara
    This sounds perfect! Going on next week's meal plan for sure, I think I already have everything in my pantry for the falafel so even better!
  • Oh wow, I've made pea falafel a long time ago and had completely forgotten about how delicious it is. Must try your recipe, as I became vegan recently and am always looking for new recipes to try. Thanks. Gorgeous photos too, btw.

Leave a comment