This Falafel Salad Bowls with Mustard Hummus is a burst of Mediterranean flavors in every bite! It’s not only easy to make, but delicious and satisfying too. A perfect meatless meal to share with family and friends during lent time!
Drain the chickpeas and rinse. For a creamer and smooth hummus, remove the skin of the chickpeas.
Combine the chickpeas, mustard, lemon juice, tahini, garlic, olive oil, cumin, salt, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Place hummus into a dinner plate and drizzle with extra virgin olive oil.
Store homemade hummus in an airtight container and refrigerate up to one week.
In a large salad bowl, combine the greens, tomatoes, 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.
Mustard can be very strong for some people so feel free to add less or more according to your liking.Store homemade hummus in an airtight container and refrigerate up to one week.You can make hummus in either a food processor or high-powered blender.How to Easily Skin Chickpeas?Transfer the chickpeas to a large bowl and fill the bowl with cold water, gently rub the beans vigorously between your hands to release the skins. Most of the skins will float and you will be able to pick them and discard. Drain the beans and pat them dry, then remove with your finger the remaining skins.★ Did you make this recipe? Don't forget to give it a star rating below! Please note that nutritional information is a rough estimate and it can vary depending on the products used.