The tastiest Mediterranean inspired meal comes together in no time at all with these healthy baked falafel in an Easy Falafel Salad Bowl.
I made these falafel balls/patties last week and now I think I need to meal prep them every week (and I’m not even a super big meal prep type of gal!). My sister meal preps basically every single week, making me look bad….. and making me hungry while I’m over here eating smoothies every day for lunch. I mean, don’t get me wrong I love me a smoothie but a smoothie can’t compete with this Easy Falafel Salad Bowl. It just can’t! Plus a smoothie every day? Eventually I’m looking for something with a little more interest to it. This falafel bowl is just that! The falafel are so easy and flavorful, with a crunchy outside and a soft inside. Delicious! The dressing has the perfect tang with just a hint of sweet to compliment all the bold flavors in the salad. My personal favorite salad additions are pickled red onions, cherry tomatoes, and feta cheese but you can add anything you like! That’s the beauty of this totally customizable salad. Or, not so much into salads? Use all the same ingredients but switch it up by stuffing it in a pita! The options are so endless, so easy, and most importantly: so dang tasty.
To make this Easy Falafel Salad Bowl you will need:
- chick peas
- cilantro
- red onion
- one to one gluten free flour
- cumin
- paprika
- greek yogurt
- lemon juice
- honey
- tahini (this is my favorite)
- mixed greens
- cucumber
- cherry tomatoes
- kalamata olives
- feta cheese
- pickled red onion
A few notes:
1. I listed some of my favorite things to add to a big salad bowl but feel free to add any toppings you want.
2. If a salad bowl isn’t your thing, these falafel would go great with the dressing in a pita!
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
Easy Falafel Salad Bowl
- March 5, 2020
- 4
- 30 min
- Print this
Ingredients
- For the Falafel:
- • 1 (15 oz) can of chick peas, drained and rinsed
- • 1/2 cup fresh cilantro
- • 1/4-1/3 cup red onion, loosely chopped
- • 3 tbsp flour (I used gluten free one-to-one)
- • 1 tsp cumin
- • 1 tsp paprika
- • salt and pepper to taste
- For the dressing/dip
- • 4 tbsp plain greek yogurt
- • Juice from 1 lemon
- • 1 tsp honey
- • 3 tbsp tahini
- • 1/4 tsp cumin
- • salt and pepper to taste
- • water until desired consistency is reached.
- For the salad (all optional/to taste)
- • mixed salad greens
- • cucumber, chopped
- • cherry tomatoes, cut in half
- • kalamata olives
- • feta cheese
- • avocado slices
- • pickled red onion
Directions
- Step 1
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper and set aside.
- Step 2
- In a food processor combine the chick peas, cilantro, red onion, flour, cumin, paprika, and salt and pepper. Process the mixture until the ingredients are minced but not pureed, scraping down the sides as needed (process just until the mixture holds together when squeezed into a ball, don’t over-process)
- Step 3
- Form the mixture into 10-12 equal-sized patties and place on the prepared sheet sheet. Bake the falafel for 20-25 minutes, turning halfway, until both sides are golden brown.
- Step 4
- While the falafel are baking, make the dressing. In a small bowl whisk together the yogurt, lemon juice, honey, tahini, cumin, and salt and pepper. Whisk in water (optional) until desired consistency is reached.
- Step 5
- To assemble your salad, pile your falafel and toppings (cucumber, cherry tomatoes, olives, feta cheese, avocado, and pickled red onion) on a bed of mixed greens and top with a drizzle of the tahini dressing.
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