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Flavorful Falafel Salad Bowl

Jessica T. Brown
A vibrant, protein-packed Mediterranean bowl with crisp greens, cherry tomatoes, creamy feta, hearty falafels, and a zesty lemon vinaigrette, ready in 20 minutes for a quick, satisfying, and nutrient-rich meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Mediterranean, Vegetarian-friendly
Servings 4

Equipment

  • 1 Large Salad Bowl
  • 1 cutting board
  • 1 Chef’s Knife
  • 1 Small Mixing Bowl
  • 4 Serving Bowls

Ingredients
  

Falafel Bowls:

  • 6 cups fresh mixed greens
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onions sliced
  • 8 –12 falafels cooked (homemade or store-bought)
  • 1 cup feta cheese cubed
  • 1/2 cup black olives
  • 1 cup hummus any variety, such as mustard hummus

Lemon Vinaigrette:

  • 1/3 cup extra virgin olive oil 80 ml
  • 2 tablespoons fresh lemon juice 30 ml
  • 2 tablespoons apple cider vinegar 30 ml
  • 1 teaspoon honey 5 ml
  • Kosher salt to taste
  • Black pepper to taste
  • Pinch crushed red pepper flakes

Instructions
 

  • Prepare the Vinaigrette: In a small mixing bowl, combine extra virgin olive oil, fresh lemon juice, apple cider vinegar, honey, salt, black pepper, and a pinch of crushed red pepper flakes.
    Whisk thoroughly until the ingredients are emulsified into a smooth, tangy dressing.
    Taste and adjust seasoning as desired. Set aside to allow the flavors to meld while preparing the salad components.
  • Assemble the Base Salad: On a large cutting board, slice the cherry tomatoes in half and thinly slice the red onions.
    In a large salad bowl, combine the fresh mixed greens with the prepared tomatoes and onions, ensuring even distribution for balanced flavor in every bite.
  • Dress the Greens: Drizzle the reserved lemon vinaigrette over the mixed salad.
    Toss gently but thoroughly using salad tongs or clean hands to coat all greens and vegetables evenly with the zesty dressing, taking care not to bruise the delicate leaves.
  • Portion into Bowls: Divide the dressed salad evenly among four serving bowls, creating a fresh, colorful base for the falafels.
    Ensure each bowl receives an even mixture of greens, tomatoes, and onions for consistent presentation and taste.
  • Add the Falafels: Place 2–3 cooked falafels on top of the greens in each bowl, arranging them so they remain intact and visually appealing.
    If using frozen falafels, cook directly from frozen according to package instructions or your homemade recipe.
  • Top with Extras: Sprinkle cubed feta cheese and black olives over the salad bowls.
    Add a generous dollop of hummus to each bowl, positioning it neatly for presentation and creating a creamy, flavorful complement to the crisp greens and warm falafels.
  • Serve Immediately: Present the bowls fresh, optionally accompanied by warm pita bread or chips.
    Encourage diners to scoop a bit of hummus, feta, and falafel together for each bite.
    Best enjoyed immediately, as the salad is freshest when the greens remain crisp and vibrant.

Notes

  • Falafel Choice: Homemade falafels provide the best texture and flavor, but store-bought ones are a convenient alternative. Frozen falafels can be cooked directly from frozen.
  • Vegan Option: Omit feta cheese to keep the dish fully vegan without sacrificing flavor.
  • Hummus Variations: Swap the mustard hummus with classic, roasted red pepper, or garlic hummus for a different flavor profile.
  • Serve Fresh: Best enjoyed immediately after assembly to keep greens crisp and falafels warm.
  • Prep Ahead: Chop vegetables and whisk the vinaigrette in advance for quicker assembly at mealtime.