Mediterranean Falafel Bowl with Hummus (Printer View)

Crispy falafel meets creamy hummus and fresh vegetables in this vibrant Mediterranean bowl, finished with tangy tzatziki and rich tahini drizzle.

# Components:

→ Falafel

01 - 12 store-bought or homemade falafel balls

→ Spreads & Sauces

02 - 1 cup hummus
03 - 1 cup tzatziki
04 - 1/4 cup tahini sauce

→ Fresh Greens & Vegetables

05 - 4 cups mixed salad greens (arugula, spinach, or romaine)
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup cucumber, sliced
08 - 1/4 cup red onion, thinly sliced
09 - 1/4 cup shredded carrots

→ Garnishes

10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon toasted sesame seeds
12 - Lemon wedges, for serving

# Method:

01 - If using store-bought falafel, warm according to package instructions. If homemade, cook as desired and set aside.
02 - Arrange a generous scoop of hummus and tzatziki on each bowl or plate.
03 - Top with a bed of fresh salad greens, then arrange cherry tomatoes, cucumber, red onion, and shredded carrots over the greens.
04 - Place 3 falafel balls per serving on top of the vegetables.
05 - Drizzle tahini sauce over the bowl.
06 - Garnish with fresh parsley, toasted sesame seeds, and a lemon wedge.
07 - Serve immediately while falafel is still warm.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in under five minutes when hunger strikes.
  • The contrast of creamy hummus, crunchy falafel, and cold vegetables creates a texture experience that keeps every bite interesting.
  • It feels indulgent and light at the same time, like treating yourself without the heaviness.
  • You can swap or skip ingredients based on what's in your fridge and it still tastes complete.
02 -
  • If your tahini sauce is too thick, whisk in water one teaspoon at a time until it reaches a pourable consistency, it should ribbon off the spoon.
  • Warming store-bought falafel in the oven instead of the microwave makes all the difference, the exterior crisps up and the inside stays fluffy.
  • Don't skip the lemon wedge, squeezing it fresh over the bowl right before eating brightens every single flavor.
03 -
  • Toast your sesame seeds in a dry skillet for just a minute or two, the aroma they release is worth the extra step.
  • If you're making your own falafel, undercook them slightly when prepping ahead, then crisp them up just before serving so they stay tender inside.
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slicing it, the texture becomes lighter and more elegant.
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