Made with crispy air fryer falafel, romaine lettuce, tomato, cucumber, olives, feta cheese and garlic tahini sauce, this falafel salad bowl is perfect as a make-ahead lunch or dinner.
This falafel bowl is healthy, filling and full of protein with an option of swapping or adding your choice of veggies, so you can make this bowl any way you like.
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❤️About This Recipe
- This falafel salad bowl makes a delicious vegetarian (+vegan) meal.
- Meal prep friendly with make-ahead option: You can make falafels and tahini sauce ahead of time and store them in the fridge.
- Versatile: swap out the salad veggie ingredients for what you have in the fridge or what you like.
- Not your usual salad: This falafel salad bowl that’s actually satisfying and filling. Plus, it tastes too good.
🧾Ingredient Notes
Here is the pic of the ingredients + elements you’ll need to make this falafel salad bowl.
- Falafel: I have used homemade air-fried falafels here. Or you can use store-bought frozen falafel.
- Tahini sauce: This garlicky, creamy and slightly tangy sauce will add lots of flavor to the falafel bowl.
- Romaine lettuce: This is my personal choice, you can use any lettuce or any salad greens of your choice.
- Tomatoes: I prefer to use cherry or grape tomatoes as these baby tomatoes are sweeter and more crisp compared to regular chopped tomatoes. Plus, these tiny tomatoes don’t have any excess juice, so they are perfect for salads.
- Cucumber: If your cucumber has tough skin then you can partially peel it.
- Kalamata olives: Or use any olives of your choice.
- Feta cheese: I prefer to buy a block of feta cheese and cut it into bite-size cubes. Instead, you can use crumbled feta.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Prep: If you’re making falafel at home then you need to plan a day before. Because you need to soak the dry chickpeas for 18-24 hours.
After that, you’ll be making falafel mixture in the food processor, plus shaping and air-frying all these will take around 40-60 minutes depending on how many you’re making. You can air-fry them, deep-fry, bake or shallow fry, here is the detailed falafel recipe.
Here is the detailed recipe to make the tahini sauce, it takes just 5 minutes to whip up.
Assembling Falafel Salad Bowl:
- Make a bed of chopped romaine lettuce.
- Add veggies and feta cheese along with falafel balls. NOTE: 4 small-medium size falafel is enough for 1 serving. But of course, you can increase or decrease the amount as per personal serving size.
- Drizzle the tahini sauce over it.
- Lightly mix and serve. NOTE: for the photo purpose, I have drizzled a little amount of sauce. But sure you’ll need some more than you can see in the pic.
💭Expert Tips
- Veggie Add-ins: Radishes, avocado, shredded carrots, raw onions or pickled onions.
- Hot, warm or cold falafel? I prefer my falafels to be warm or at room temperature in this salad bowl. So I pop them in a microwave for a few seconds. But sure, you can enjoy cold if you like. I do not recommend hot falafel in salads.
- Meal prep tip: I would use three compartment meal prep container. Keep the veggies in the large compartment, falafel in the second and sauce in the third one in the salad dressing container so the sauce doesn’t make things soggy.
- Storage:
- Falafel stays good for 3 days in the refrigerator or up to 3 months in the freezer.
- Tahini sauce stays good for 1-2 weeks in an airtight container.
- Cut veggies stay fresh and crisp for up to a day only.
Did you try this falafel bowl recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
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Falafel Salad Bowl
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Made with crispy air fryer falafel, romaine lettuce, tomato, cucumber, olives, feta cheese and garlicky tahini sauce, this falafel salad bowl is perfect as a make-ahead lunch or dinner.
Calories: 170kcal
Servings 4
US measuring cups are used (1 cup = 240 ml) See details
Ingredients
- 1 batch Air fryer falafel (~ 16 no.)
- 1 batch Tahini sauce
- 6 cups Romaine lettuce chopped
- 1 cup Grape tomatoes or cherry tomatoes, cut into half
- 1 cup Cucumber - cut into cubes
- ¼ cup Kalamata olives
- 1 cup Feta cheese cut into cubes or crumbled
Instructions
- Prep: If you’re making falafel at home then you need to plan a day before. Because you need to soak the dry chickpeas for 18-24 hours.
- After that, you’ll be making falafel mixture in the food processor, plus shaping and air-frying all these will take around 40-60 minutes depending on how many you’re making. You can air-fry them, deep-fry, bake or shallow fry. The detailed recipe link is shared in the ingredients.
- The recipe link for tahini sauce is shared in the ingredients, it takes just 5 minutes to whip up.
- To assemble the falafel bowl, make a bed of chopped romaine lettuce.
- Add veggies and feta cheese along with falafel balls. NOTE: 4 small-medium size falafel is enough for 1 serving. But of course, you can increase or decrease the amount as per personal serving size.
- Drizzle the tahini sauce over it. Lightly mix and serve.
Notes
- Veggie Add-ins: Radishes, avocado, shredded carrots, raw onions or pickled onions.
- Hot, warm or cold falafel? I prefer my falafels to be warm or at room temperature in this salad bowl. So I pop them in a microwave for a few seconds. But sure, you can enjoy cold if you like. I do not recommend hot falafel in salads.
Video
Nutrition
Calories: 170kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 537mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6674IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg
*Nutrition information is a rough estimate for 1 serving
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