Mediterranean Falafel Bowls

Fresh, flavorful and oh so delicious these Mediterranean Falafel Bowls are an awesome recipe for lunch or a tasty light dinner!

Happy Spring y’all! I can’t wait for warmer weather, longer days and all the fresh produce I can carry! While we wait for mother nature to get the hint, I’m already eating all things fresh and springy in hopes that I can hurry it along a bit. I’ll let you know how that works out.

Remember my rule for salads? Tons of toppers and just a handful of greens, that’s my kind of salad! These lovely falafel bowls are the perfect combo of fresh crunchy cucumber, briny olives, creamy humus and falafel. AND… you’re going to love them!

These tasty falafel come together in a matter of minutes with a quick run through the food processor. Most falafel are fried but since we’re adding them to a salad, I figured we should skip that and bake them up instead. Bake up a double batch and save a few for later, they’re even better once they’ve had a chance for the flavors to develop. But, if you’re short on time, you can skip the falafel all together and toss some chickpeas on the salad instead.

Herby, lemony and fresh, the quinoa-y take on the traditional tabbouleh is totally irresistible. I might just add that to all my salads from now on! Lunch is served!

Mediterranean Falafel Bowls

Print Recipe

Fresh, flavorful and oh so delicious these Mediterranean Falafel Bowls are an awesome recipe for lunch or a tasty light dinner!

• Author: Kristen
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

Falafel

• 2 tablespoons coconut oil, melted
• 1 can (15 oz) chickpeas drained, rinsed
• 2 cloves garlic, chopped
• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 3 tablespoons tahini
• 1 tablespoon spicy Harissa sauce
• 1/2 teaspoon fine sea salt

Quinoa Tabbouleh

• 2 cups cooked quinoa
• 2 cups fresh chopped parsley
• 1/2 cup chopped fresh tomato
• 1/4 cup finely chopped red onion
• 2 teaspoons zest and 2 tablespoons juice from 1 lemon
• 1 tablespoon olive oil
• Pinch sea salt

Salad and Toppers

• 1/2 cup hummus
• 6 cups chopped romaine
• 2 Parisian cucumbers, sliced
• 1/2 cup pitted Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons spicy Harissa sauce
• 2 rounds pita bread, cut into pieces

Instructions

Make the Falafel

1. Heat oven to 375ºF. Generously grease a 15×10-inch baking pan with the 2 tablespoons coconut oil.
2. Add all remaining falafel ingredients to the bowl of a food processor. Pulse until slightly chunky but well blended. Divide mixture by the tablespoonful into 16 equal portions; shape into patties and flatten slightly to about 1/2 inch thick.
3. Place the falafel patties on the prepared pan. Bake 25 to 30 minutes, flipping patties over after 15 minutes, until lightly browned on both sides.

Make the Quinoa Tabbouleh

1. In a medium bowl, stir together the quinoa, parsley, tomato, onion, lemon zest, lemon juice, olive oil and salt; set aside.

Prepare the Bowls

1. Spread a tablespoon or two of the hummus on the inside of four salad bowls, divide romaine, quinoa tabbouleh, cucumbers, olives, feta cheese, Harssia and pita bread. Top with falafels and serve.

Nutrition

• Serving Size: 1 Serving
• Calories: 658
• Sugar: 7g
• Sodium: 625mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Carbohydrates: 71g
• Fiber: 12g
• Protein: 19g
• Cholesterol: 8mg

What’s your favorite way to serve falafel?

Still looking for something fresh and Mediterranean? Try one of these…
Mediterranean Roasted Sweet Potato and Farro Salad from Cookie and Kate
Mediterranean Pull Apart Bread from Joy the Baker
Mediterranean Chicken Salad from Simply Recipes

Or, try my Ultimate Mediterranean Hummus Platter…

Or, maybe some Grilled Feta Cheese with Olives and Tomatoes…

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