Mediterranean Falafel Bowl with crispy falafel, hummus, veggies, feta, and lemon-tahini dressing—colorful, balanced, and easy to customize.
Type of Cuisine:
Middle Eastern
Prep Time: 20 Minutes.
Cook Time: 0 Minutes
How Many Servings?
2-3 Servings
My love for a good falafel bowl runs deep. I keep a batch of falafel in the freezer, ready to sizzle, then build a bowl with hummus, juicy tomatoes, crisp cucumbers, red onion, olives, and a lemon-tahini drizzle. Add tabbouleh and a sprinkle of feta, and every bite hits that sweet spot of crunch, creaminess, and fresh herbs. This Mediterranean Falafel Bowl is vibrant, satisfying, and so easy to customize—greens or grains, with or without cheese—making it a weeknight favorite and a meal-prep win.
How to Assemble a Mediterranean Falafel Bowl
- Start with great falafel: Use your crispy falafel (fresh or reheated from frozen). Set aside.
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Lay the base: Spread a generous swoosh of hummus in the bowl. Add greens or grains (romaine, arugula, or warm quinoa/couscous).
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Add tabbouleh: Spoon a little on top for fresh herbs + acidity.
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Pile on veggie: Diced tomatoes, cucumbers, and thin red onion.
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Add the falafel: Halve a few so the green interior shows (pretty + easier to eat).
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Finish with toppings: Olives, feta, and a few pepperoncini.
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Drizzle & brighten: Lemon-tahini sauce, then a squeeze of lemon and fresh parsley.
- Meal-prep tip: Pack components separately (hummus, veggies, dressing). Reheat falafel, then assemble in 2 minutes.
Variations for Your Mediterranean Falafel Bowl
- Dips (swap the hummus): Baba Ganoush (smoky) · Labneh (tangy) · Guacamole (fresh).
- Salad base (swap tabbouleh): Fattoush (with crisp pita) · Salata Arabia (cucumber–tomato–parsley) · Tahini Salad.
- Veggies (fresh or roasted): Radishes, bell peppers, roasted cauliflower, eggplant, zucchini, sweet potatoes.
- Grains & greens: Bulgur pilaf, Greek lemon rice, quinoa, couscous—or go bowl-salad with romaine/arugula. (I love falafel over rice for quick lunches.)
- Garnishes: Pickled onions/turnips/cucumbers, olives, fresh parsley or mint, za’atar or sumac for a lemony pop.
- Dressings (if not tahini): Garlic yogurt–cucumber, Green Goddess (yogurt + lemon + herbs), or simple lemon–olive oil.
- Diet-friendly tweaks: For Dairy-free: skip feta, use tahini or lemon–olive oil, and for gluten-free: use rice/quinoa; avoid pita/fattoush; check falafel binders.
- High-protein: add extra falafel, chickpeas, or a scoop of lentils.
Make-Ahead & Prep (Quick)
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Falafel: Mix up to 2 days ahead or freeze shaped patties; cook day of.
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Hummus & sauce: Make 1–2 days ahead; keep chilled.
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Veg & grains: Chop veggies and cook quinoa/rice the day before.
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Assemble day of: Reheat falafel, swoosh hummus, add greens/grains, veggies, olives/feta, tahini drizzle
Step-by-Step Instructions
Set up your base
Add the tabbouleh.
Pile on veggies & briny bits.
Sauce & finish.
The homemade falafel bowl adds a satisfying crunch, while the creamy hummus, refreshing tabouleh, and rich tahini sauce complement each other perfectly. With the addition of fresh vegetables.
Type of Cuisine:
Middle Eastern
Prep Time: 20 Minutes.
Cook Time: 0 Minutes
How Many Servings?
2-3 Servings
Ingredients:
| 6 pieces Homemade falafel , Get the recipe link inside the blog and the note section in the blog. | |
| 12 oz Hummus ( see the note section in the blog for the recipe). | |
| 12 oz Tabouleh ( See the note in the blog for the recipe). | |
| 1 cup Cherry tomatoes, cut in half | |
| 1 English cucumber, peeled and sliced thin | |
| 1/4 red onion, sliced thinly | |
| 1/2 cup Kalamata Greek olives | |
| 2 oz Feta cheese | |
| 1/4 cup Pepperoncini | |
| 1/2 cup tahini sauce ( check the note for recipe) | |
| Dash of sumac |
Preparation
Spread a generous swoosh of hummus in the bowl, then add a handful of greens or a scoop of warm grains on one side. Place the crispy falafel on the other side—they’re the star.
Spoon a small mound of tabbouleh right next to the hummus (drained well so the bowl doesn’t get watery). Leave room for veggies and toppings.
Scatter cherry tomato halves, cucumber slices, and thin red onion around the hummus, tabbouleh, and falafel. Add a few Greek olives, crumble feta on top, and tuck in pepperoncini for a tangy kick.
Drizzle lemon-tahini sauce generously over the falafel, hummus, and veggies. Dust with a light pinch of sumac (and a squeeze of lemon if you like) for a bright, zesty finish.
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