This easy falafel salad bowl is an explosion of Mediterranean flavors in every bite! Not only is it easy to make, but it’s delicious and filling. A perfect meatless meal to share with family and friends.
Mediterranean style loaded falafel salad bowls
I love a good salad. And when I say a good salad, I mean a salad full of veggies, fruit, cheese, some kind of protein… so there are no boring salads here. These Falafel Salad Bowls are anything but boring!
This one is packed with the good of veggies, falafel, cherry tomatoes, olives, marinated onions, and mustard hummus.
Packed with fresh flavor and ready in less than 30 minutes!
Required ingredients, substitutes and hints
Please refer to the recipe card at the end of the post (scroll down) for exact quantities and detailed instructions.
- Fresh Mixed Green: I love mixed veggies, but feel free to add chopped romaine lettuce, spinach, or kale.
- cherry tomatoes: I used cherry tomatoes, but you can use any other type of tomato.
- Red onions: I know not everyone likes red onions, but I love the extra flavor they add. Feel free to skip them if you like.
- falafel: You can use homemade or store-bought falafel for this recipe. I like to make it myself and even have a super easy recipe. Check out my falafel recipe.
- Feta cheese: I love feta cheese…please don’t skip it!
- Olives: Both Kalamata olives and black olives will do. I know that olives are a godsend for most people, so feel free to omit them if you’re not a fan.
- Hummus: I used my homemade mustard hummus, but feel free to use your favorite hummus, homemade or store-bought.
- Pita Bread: This is optional. You can also serve it with pita chips if you like.
Easy Falafel Salad Bowl Prep
Please refer to the recipe card at the end of the post (scroll down) for exact quantities and detailed instructions.
- MAKE OR COOK THE FALAFELS
You can use homemade or store-bought falafel for this recipe. I like to make it myself and even have a super easy recipe. Check out my falafel recipe.
- CHOP
Cut the vegetables on a cutting board.
- INSTALL
In a large salad bowl, combine the vegetables, tomatoes, and red onions. Mix all the ingredients for the lemon vinaigrette in a small mixing bowl and season with salt, pepper and crushed red pepper flakes. Pour the vinaigrette over the salad and toss to combine. Top the salad with 4-6 falafel, feta cheese and olives. Add a dollop of mustard hummus to each bowl. Serve immediately with flatbread, if you like.
Easy recipe tips for falafel salad bowls
- Swap hummus for tzataziki sauce.
- Falafel. I’m not a fan of store-bought falafel. I strongly recommend doing it yourself. You can even make the falafel mixture and shape the patties ahead of time and then freeze them to use anytime (no need to thaw the falafels first, you can make falafels from frozen). Here is my easy falafel recipe. Or, if you live near a good Middle Eastern restaurant, pick up some freshly made falafel there.
- Vegan. Omit the feta cheese to keep these bowls vegan.
save suggestions
These falafel salad bowls are best eaten the day you make them. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the vegetables can become soggy over time.
frequently asked Questions
You can make the falafel mixture and shape them into patties ahead of time and refrigerate or freeze them until you are ready to make them. You can prepare falafel from frozen. You can also make your choice of salad and hummus and refrigerate in separate containers for 2 to 3 days.
Absolutely! Use vegan feta cheese or omit the feta cheese to keep these bowls vegan.
Yes, you are welcome to use your favorite brand of hummus.
Looking for more salad recipes?
Recipe card 📖
Easy Falafel Salad Bowls
These falafel salad bowls ooze Mediterranean flavors with every bite! Not only is it easy to make, but it’s delicious and filling. A perfect meatless meal to share with family and friends.
instructions
Make the vinaigrette:
-
Mix all the ingredients for the lemon vinaigrette in a small mixing bowl. Season to taste with salt, pepper and crushed red pepper flakes. Reservations.
Falafel bowls:
-
In a large salad bowl, combine the vegetables, tomatoes, and red onions. Pour the vinaigrette over the salad and toss to combine. Divide the greens between the bottoms of four bowls.
-
Top each bowl with 2-3 cooked falafel, feta cheese, and olives. Add a dollop of mustard hummus to each bowl.
-
Serve immediately with flatbread or chips, if you like.
Save on computer: These falafel salad bowls are best eaten the day you make them. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the vegetables can become soggy over time.
Recipe tips:
- Swap hummus for tzataziki sauce.
- Falafel. I’m not a fan of store-bought falafel. I strongly recommend doing it yourself. You can even make the falafel mixture and shape the patties ahead of time and then freeze them to use anytime (no need to thaw the falafels first, you can make falafels from frozen). Or, if you live near a good Middle Eastern restaurant, pick up some freshly made falafel there.
- Vegan. Omit the feta cheese to keep these bowls vegan.
★ Did you make this recipe? Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 423kcalCarbohydrates: 25GProtein: 10GFat: 30GSaturated Fatty Acids: 8thGCholesterol: 33mgSodium: 878mgPotassium: 236mgFiber: 1GSugar: 5GVitamin A: 1090IUVitamin C: 26.8mgCalcium: 210mgIron: 1.1mg
Disclosure: Recipe-sponsored post by Mirum.
This recipe was originally published in March 2019. The recipe remains the same, but as of May 2023 more notes, tips, photos and information have been added to the post to make it as helpful as possible!
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