Falafel Salad Bowl night happens more than I’d like to admit around here, and I’m not sorry about it. Crispy falafel, crunchy greens, salty feta, and a lemon vinaigrette that ties it all together. It’s the kind of dinner that feels like more effort than it actually is.
I started making this bowl on nights when I wanted something that felt special but didn’t want to stand over the stove for an hour. My kids will pick every olive out of their bowl and eat them separately, which drives me a little crazy, but they clean their plates every time. In my experience, the trick to a good falafel bowl isn’t the falafel itself. It’s the vinaigrette. A flat, boring dressing can make even good falafel taste like an afterthought. This one has enough lemon and vinegar to wake everything up, the same balance I chase in my Mediterranean Couscous Salad Bowl. Let’s get into what you’ll need.
Jump To Section
Ingredients for Easy Falafel Salad Bowl
Here’s what I use for this one, plus a few swaps that work if your fridge looks different than mine tonight. If you love a good chickpea-based bowl as much as I do, my chickpea avocado bowl is another one on regular rotation here.
This bowl contains dairy (feta) and sesame (tahini in the hummus), and may contain gluten depending on your falafel brand, so check labels if you’re cooking for a mixed table.
Falafel Bowls:
- 6 cups fresh mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced thin
- 8-12 falafels, cooked (homemade or store-bought)
- 1 cup feta cheese, cubed
- 1/2 cup black olives
- 1 cup hummus
Lemon Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Kosher salt and black pepper, to taste
- Pinch of crushed red pepper flakes
My go-to move is making a double batch of falafel on the weekend so I can pull some straight from the freezer on busy weeknights. If you’re not a fan of black olives, kalamata olives work just as well and add a little more brine. For the greens, I usually grab whatever mix I have on hand, though a mix of spinach and romaine holds up best under the vinaigrette without wilting too fast.
Don’t Lose This Recipe
Step-by-Step Instructions
I usually make the vinaigrette first so the flavors have a few minutes to settle before it hits the salad.
Make the Vinaigrette:
Step 1: Whisk together the olive oil, lemon juice, apple cider vinegar, and honey in a small bowl. Season with salt, pepper, and crushed red pepper flakes to taste. Set aside.
Assemble the Bowls:
Step 2: In a large bowl, combine the greens, cherry tomatoes, and red onion. Pour the vinaigrette over the top and toss until everything is lightly coated. Divide the greens between four bowls.
Step 3: Top each bowl with 2 to 3 warm falafels, a handful of feta, and a scattering of olives. Add a dollop of hummus to each bowl.
Step 4: Serve immediately with warm pita or pita chips on the side, if you’d like something to scoop up the extra hummus.
Falafel Salad Bowl
Ingredients
Equipment
Method
- Whisk together the olive oil, lemon juice, apple cider vinegar, and honey in a small bowl. Season with salt, pepper, and crushed red pepper flakes to taste. Set aside.
- In a large bowl, combine the greens, cherry tomatoes, and red onion. Pour the vinaigrette over the top and toss until lightly coated. Divide between four bowls.
- Top each bowl with 2 to 3 warm falafels, a handful of feta, and a scattering of olives. Add a dollop of hummus to each bowl.If you’re using store-bought falafel, reheat it in the air fryer instead of the microwave for a crispier result.
- Serve immediately with warm pita or pita chips, if desired.
Nutrition
Notes
Don’t Lose This Recipe
What to Serve With Easy Falafel Salad Bowl
This bowl is filling on its own, but a few sides round it out nicely if you’re feeding a hungry table.
- Warm pita bread: Great for scooping up leftover hummus and vinaigrette pooled at the bottom of the bowl.
- Cucumber and tomato salad: Adds a cool, watery crunch that balances the richness of the feta and hummus.
- Roasted cauliflower: The caramelized edges pair well with the tang of the lemon vinaigrette.
- Sparkling lemonade or mint tea: A light, citrusy drink keeps the whole meal feeling fresh instead of heavy.
If you want another bowl with this same bright, herby flavor profile, my Greek lentil bowl hits a lot of the same notes.
Storage & Serving Tips
These bowls are best eaten the day they’re assembled, since the greens will soften once the vinaigrette sits on them for too long. If you do have leftovers, store them in an airtight container in the fridge for up to 3 days.
For meal prep, I keep the components separate. Store the greens, falafel, and vinaigrette in their own containers, then assemble right before eating so nothing goes soggy. The vinaigrette keeps well on its own for about a week.
This bowl is easy to customize depending on what’s in the fridge. Swap the greens for cooked quinoa or brown rice for a heartier base, or use grilled chicken instead of falafel if you want a non-vegetarian version. Leftover falafel also works well tucked into a pita with extra hummus for lunch the next day.
My Favorite Sauces for Easy Falafel Salad Bowl
My lemon vinaigrette is bright and simple on its own, but falafel bowls can easily handle a second sauce when I’m in the mood to layer in more flavor. Here are the ones I reach for most.
Lemon Tahini Sauce: This is the classic falafel pairing, and for good reason. I whisk tahini, lemon juice, garlic, cumin, and a little water until it’s pourable, then drizzle it over the bowl alongside the vinaigrette for extra richness.
Tzatziki: When I want something cooler and creamier, I’ll swap in tzatziki instead. The cucumber, garlic, and dill cut through the richness of the falafel and feta, and it’s especially good if anyone at the table wants to add harissa on the side.
Toum (Garlic Sauce): If your family loves a strong garlic punch the way mine does, this whipped garlic sauce delivers it in a way plain hummus just can’t.
Harissa: My kids won’t go near this one, but I love spooning a little into my own hummus for a smoky, spicy kick. It pairs especially well with the tahini dressing above.
Cilantro Herb Sauce: This bright, herby sauce is my go-to when I want something green and fresh layered over the tahini. It’s a nice contrast to the richer feta and hummus.
Conclusion
This Falafel Salad Bowl has become one of those recipes I fall back on when I want dinner to feel a little more put together without adding more work to my night. Twenty minutes, a handful of fresh ingredients, and a good vinaigrette get you there. If you’re building out a rotation of easy salad bowls, my Mediterranean Quinoa Bowl and Kale Caesar Salad Bowl are two more I keep coming back to. Give this one a try this week and see which sauce your family reaches for first.
