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.
1cupGrape tomatoesor cherry tomatoes, cut into half
1cupCucumber -cut into cubes
¼cupKalamata olives
1cupFeta cheesecut 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.
Video
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.