Green Pea Falafel Bowl

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 to both events here.

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
  • 200 g raw beetroots
  • 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
  • 1 cup uncooked Quinoa
  • 1/2 tsp ground cinnamon
  • 1 small handfull raisins (we used green raisins with a smoky flavor)
  • 4 carrots, peeled and cut into thick sticks (bake together with the beetroot)
  • 2 avocados, sliced
  • 4 handfuls mache lettuce
  • 1/2 cucumber, sliced
  • 12 radishes, sliced
  • 1 cup plain yogurt
Read the whole recipe on Green Kitchen Stories