Mediterranean Falafel Bowl
This Mediterranean Falafel Bowl is made with falafel, quinoa, fresh vegetables, avocado, feta, olives, hummus, and herbs. It makes two filling bowls that are easy to assemble for lunch or dinner.
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Equipment
- 2 serving bowls
- Cutting board
- Knife
- Measuring cups
Ingredients
- 4–6 pcs falafel about 2–3 per bowl
- 2 cups cooked quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced or sliced
- ¼ red onion thinly sliced
- 2 cups romaine lettuce
- 1 avocado sliced
- 2 tbps fresh parsley chopped
- 3–6 small pickled onions or pickles
- ½ cup crumbled feta
- ½ cup Kalamata olives pitted
- ½ cup hummus
Instructions
- Divide the romaine lettuce between two bowls, using about 1 cup per bowl. Top each bowl with 1 cup cooked quinoa. Make sure the quinoa has cooled slightly before assembling so the greens don’t become soggy.
- Divide the falafel evenly between the bowls, adding about 2–3 pieces to each.
- Divide the cherry tomatoes, cucumber, thinly sliced red onion, and pickled onions or pickles between the two bowls. Divide the sliced avocado between the bowls as well.
- Divide the Kalamata olives between the bowls, then sprinkle the crumbled feta over the top.
- Add ¼ cup hummus to each bowl, either in one dollop or in smaller spoonfuls around the bowl.
- Finish with the chopped fresh parsley.
- If the falafel was prepared ahead, warm it in a 350°F (175°C) oven for 8–10 minutes for the best texture. It can also be served at room temperature.
Notes
- Let the cooked quinoa cool slightly before assembling to help prevent soggy greens.
- Store the components in separate containers in the refrigerator for up to 4–5 days.
- Reheat the falafel in the oven for the best texture.
- Makes 2 bowls.
Servings: 2