Creamy and oh-so dreamy, this Falafel Bowl delivers a flavor-filled bite!
Mediterranean cooking is amongst some of my most beloved meals. Homemade hummus is a weekly staple of mine. I make a fresh batch about once a week. And there’s also nothing quite like homemade tzatziki.
Another classic Middle Eastern delicacy is falafels. I can’t say I have them too often, but whenever I do, I crave them even more. They’re one of those things that are hard to mess up. Unlike many other foods, I can’t say I have ever had a falafel that didn’t taste good. This falafel bowl is healthy, hearty, and full of color and flavor. It’s a great dish to serve for an early summertime dinner or refuel after a solid workout.
Are Falafel Bowls Healthy?
This bowl is loaded with all the good stuff. With a spinach and arugula base, you’re soaking in nutrients like vitamins A, C, K, iron, folate, and potassium. Then there is the quinoa. For those who don’t usually cook with quinoa, just think of brown rice; however, quinoa isn’t a grain. It just has a similar taste. It’s the seed of the goosefoot plant but is known as a pseudocereal because it’s cooked and eaten like a grain. Quinoa is rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than many grains. Overall, this is a very healthy recipe.
What are falafels?
Falafels are deep-fried (sometimes baked) balls or patties made from chickpeas, fava beans (sometimes both), fresh herbs and spices. Their origins take root in Middle Eastern cuisine. They taste great with creamy dipping sauces, can be eaten alone, used to top salads or bowls, or sandwiched into a wrap.
If you’re new to falafels and want to taste them before making your own from scratch, I recommend picking up the frozen ones from Trader Joe’s. These fully cooked falafel balls come frozen and reheat in no time. With that said, fresh is always best! Opt for a sample at your local farmers market; trust me, it will put these frozen ones to shame. But TJ’s always makes for a good backup!
How to Make Ahead And Store
Make the quinoa salad, hummus, baked falafel, and dressing beforehand. Store the components separately to maintain freshness. When ready to eat, assemble the bowl. Leftovers can last in the fridge for up to 24 hours, but I recommend storing all the ingredients separately to avoid a soggy bowl!
Serving Suggestions
Sprinkle on some crushed nuts or toasted sesame seeds, drizzle with olive oil, or serve with a side of warmed pita bread. Keep some sides close by and on standby with a mini dish full of plain hummus, a tabbouleh salad, dark purple kalamata olives, pickled cucumbers, and my favorite dipping sauce, Tzatziki! Want to make your falafels from scratch? There is this Air Fryer Falafel recipe or this stove top, crispy-on-the-outside, soft-in-the-middle Falafel recipe. It’s a dish that is hard not to love. After all, I have never met anyone who didn’t enjoy a falafel, whether baked or fried!
Recipe
Ingredients
- 1/2 cup quinoa
- 2 cups mixed greens like spinach or arugula
- 16 falafel balls
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup hummus
- 1/4 cup tahini sauce
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the quinoa according to package instructions. This typically takes about 10 minutes. Set aside to cool.
- Arrange the mixed greens at the bottom of each bowl. Top with cooked quinoa.
- Distribute the falafel evenly among the bowls. Add cherry tomatoes, cucumber slices, and red onion.
- Add a dollop of hummus to each bowl. Drizzle tahini sauce over the top.
- Squeeze fresh lemon juice over each bowl and drizzle with olive oil. Season with salt and pepper to taste. Serve immediately.
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