Mediterranean Falafel Hummus Bowl (Printable Version)

Crispy falafel meets creamy hummus and fresh vegetables in this vibrant Mediterranean bowl drizzled with tahini.

# What You’ll Need:

→ Falafel

01 - 12 store-bought or homemade falafel balls

→ Spreads & Sauces

02 - 1 cup hummus
03 - 1 cup tzatziki
04 - 1/4 cup tahini sauce

→ Fresh Greens & Vegetables

05 - 4 cups mixed salad greens, such as arugula, spinach, or romaine
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup cucumber, sliced
08 - 1/4 cup red onion, thinly sliced
09 - 1/4 cup shredded carrots

→ Garnishes

10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon toasted sesame seeds
12 - Lemon wedges for serving

# Step-by-Step Guide:

01 - If using store-bought falafel, warm according to package instructions. If homemade, cook as desired and set aside.
02 - Arrange a generous scoop of hummus and tzatziki on each serving bowl or plate.
03 - Top with a bed of fresh salad greens, then arrange cherry tomatoes, cucumber, red onion, and shredded carrots over the greens.
04 - Place 3 falafel balls per serving on top of the vegetables.
05 - Drizzle tahini sauce over the bowl.
06 - Garnish with fresh parsley, toasted sesame seeds, and a lemon wedge. Serve immediately.

# Additional Tips::

01 -
  • Every component can be prepped ahead, making weeknight dinners feel effortless even when you're tired.
  • The crispy-creamy-fresh contrast keeps you reaching for another spoonful long after you think you're full.
  • It quietly transforms store-bought falafel into something that tastes like you spent hours in the kitchen.
02 -
  • Cold greens against warm falafel is the whole point—don't let the falafel sit so long it cools down, because that temperature contrast is everything.
  • The tahini sauce thickens as it sits, so if you're making it ahead, thin it with a touch of water or lemon juice right before drizzling.
03 -
  • Toast your own sesame seeds in a dry pan until they're fragrant and golden—the difference between store-bought and fresh-toasted is shocking and worth the two extra minutes.
  • Always squeeze lemon over your bowl right before you eat it, not before you assemble it, because the acidity fades as it sits and loses its brightness.
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