Falafel Bowls

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If there’s one meal idea I never get tired of, it’s a good bowl meal. As a Mediterranean diet fan, I’m constantly trying to find new delicious meals that fit this style. Enter: the falafel bowl.

I started making this bowl on repeat after I found out how much easier baked falafel is compared to the traditional version (no soaking chickpeas overnight, no deep frying). Add hummus, veggies, and pickled cucumbers and onions, and it makes a literal explosion of flavor for a satisfying healthy dinner or lunch. You can make many of the components in advance, making it perfect for meal prep!

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Falafel Bowls

Time: 45 minutes

Serves: 4

Dairy-Free, Gluten-Free, Vegetarian, Vegan

Ingredients

For the Falafel Bowl

• 1 recipe Baked Falafel (recipe below; or purchased falafel), plus leftover cilantro to garnish

• 1 handful Pickled Cucumber and Onions, plus leftover sliced English cucumber

• 1 dollop hummus (purchased)

• 1 handful sliced or chopped tomatoes

• 1 handful olives

• 1 handful baby arugula

• Feta (optional; or vegan feta)

• Olive oil, to drizzle

• Sumac (optional)

Baked Falafel

• 15-ounce can chickpeas

• ½ cup Old Fashioned rolled oats (or use ½ cup oat flour)

• ¼ cup red onion, roughly chopped

• 3 garlic cloves, peeled

• ½ cup cilantro leaves and tender stems, loosely packed (or fresh parsley)

• 2 tablespoons tahini

• 1 tablespoon olive oil

• 2 teaspoons cumin

• 1 teaspoon coriander

• ½ teaspoon baking powder

• ¾ teaspoon kosher salt

• Fresh ground black pepper