This Easy Falafel Salad Bowl is a burst of Mediterranean flavors in every bite! It’s not only easy to make but delicious and satisfying, too. It is a perfect meatless meal to share with family and friends.
Oriana’s Thoughts On The Recipe
I love a good salad, but let’s be real—boring salads are not my thing. That’s why this Falafel Salad Bowl is packed with bold flavors, fresh ingredients, and plenty of texture to keep every bite exciting! Crunchy greens, juicy cherry tomatoes, briny olives, and perfectly crispy falafel come together with tangy marinated onions and a creamy Mustard Hummus dressing. And the best part? It’s ready in under 30 minutes! Trust me, once you try this, you’ll never look at salads the same way again.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fresh mixed greens: I love mixed greens, but you can also add chopped romaine, spinach, or kale.
- Cherry tomatoes: I used cherry tomatoes, but you can use any type of tomato.
- Red onions: I know not everyone enjoys red onions, but I love the extra punch it adds. Feel free to skip them if you prefer.
- Falafels: You can use homemade or store-bought falafels for this recipe. I like to make my own, and I even have a super easy recipe. Check out my How to Make Falafel recipe.
- Feta cheese: I love feta cheese…please do not skip it!
- Olives: Kalamata olives or black olives will both work. I know olives are hit or miss with most people, so you can leave them out if you’re not a fan.
- Hummus: I used my homemade mustard hummus, but you can use your favorite hummus, homemade or store-bought.
- Pita Bread: This is optional. You can also serve with pita chips if you prefer.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make The Falafels
For this recipe, you can use homemade or store-bought falafels. I like to make my own, and I even have a super easy recipe. Check out my How to Make Falafel recipe.
- Chop
Chop the veggies on a cutting board.
- Assemble
In a large salad bowl, combine the greens, tomatoes, and red onions. Whisk together all the lemon vinaigrette ingredients in a small mixing bowl—season with salt, pepper, and crushed red pepper flakes to taste. Pour the vinaigrette over the salad, tossing to combine. Top the salad with 4-6 falafels, feta cheese, and olives. Add a dollop of mustard hummus to each bowl. Serve immediately with pita bread, if desired.
Easy Falafel Salad Bowls Recipe Tips
- Swap the hummus for Tzataziki sauce.
- Falafel. I am not a fan of store-bought falafel. I highly recommend making your own. You can even prepare the falafel mixture and form the patties beforehand, then freeze them to use whenever (no need to thaw ahead of time, you can cook falafel from frozen). Here is my easy Falafel recipe. Or, if you do live near a good Middle Eastern restaurant, pick up some freshly cooked falafels there.
- Vegan. Omit the feta cheese to keep these dinner bowls vegan.
Storing Suggestions
These falafel salad bowls are best eaten the day they are assembled. If you have any leftovers, keep them in an airtight container in the refrigerator for up to 3 days, but keep in mind that the veggies might become soggy with time.
Frequently Asked Questions
You can make the falafel mixture and form it into patties ahead of time and refrigerate or freeze them until you are ready to cook them. You can cook falafel from frozen. You can also prepare the salad of your choice and hummus and keep them refrigerated in separate containers for 2 to 3 days.
Absolutely! Use vegan feta cheese or omit the feta cheese to keep these dinner bowls vegan.
Yes, feel free to use your favorite hummus brand.
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Recipe Card
Easy Falafel Salad Bowls
Equipment
Ingredients
Falafel Bowls:
- 6 cups fresh mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onions, sliced
- 8 – 12 falafels, cooked (homemade or store-bought)
- 1 cup feta cheese, cubed
- ½ cup black olive
- 1 cup hummus (I used my easy mustard hummus)
Lemon Vinaigrette:
- 1/3 cup (80 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon (5 ml) honey
- Kosher salt and black pepper to taste
- pinch crushed red pepper flakes
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make The Vinaigrette:
- Whisk together all the lemon vinaigrette ingredients in a small mixing bowl. Season with salt, pepper, and crushed red pepper flakes to taste. Reserve.
Falafel Bowls:
- In a large salad bowl, combine the greens, tomatoes, red onions. Pour the vinaigrette over the salad, tossing to combine. Divide the greens into the base of four bowls.
- Top each bowl with 2-3 cooked falafels, feta cheese, and olives. Add a dollop of mustard hummus to each bowl.
- Serve immediately with pita bread or chips, if desired.
-
- Swap the hummus for Tzataziki sauce.
-
- Falafel. I am not a fan of store-bought falafel. I highly recommend making your own. You can even prepare the falafel mixture and form the patties beforehand, then freeze them to use whenever (no need to thaw ahead of time, you can cook falafel from frozen). Or, if you do live near a good Middle Eastern restaurant, pick up some freshly cooked falafels there.
-
- Vegan. Omit the feta cheese to keep these dinner bowls vegan.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclosure: Recipe sponsored post by Mirum.
This recipe was originally published in March 2019. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2025 to make it as helpful as possible!
