Mediterranean Falafel Bowl
This Mediterranean falafel bowl features crispy baked falafel nestled on a bed of fluffy couscous with cucumber, cherry tomatoes, and a generous drizzle of creamy tahini dressing. It is a vibrant and plant-powered meal prep bowl that proves healthy eating does not have to be boring.
A colorful Mediterranean bowl with crispy baked falafel, couscous, fresh vegetables, and creamy tahini dressing ideal for plant-based meal prep.
Nutrition per serving
Ingredients
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Vegetables
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Flavor
Instructions
Make and Bake the Falafel
Preheat oven to 400 degrees Fahrenheit. Combine chickpeas, garlic, and a handful of fresh parsley in a food processor with 1 teaspoon cumin, 1 teaspoon coriander, salt, and 3 tablespoons flour. Pulse until a coarse mixture forms. Shape into 16 small patties, place on a lined baking sheet, brush with olive oil, and bake for 25 minutes flipping halfway until golden and crisp.
Prepare the Couscous
Bring 2.5 cups of water or vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff with a fork and season with salt, olive oil, and a squeeze of lemon juice.
Make Tahini Dressing
Whisk together the tahini, juice of 1 lemon, 1 minced garlic clove, 3 tablespoons of water, and a pinch of salt until smooth and pourable. Add more water one tablespoon at a time if the dressing is too thick. Taste and adjust seasoning as needed.
Assemble Bowls
Divide couscous among 4 meal prep containers. Top each with 4 falafel patties, halved cherry tomatoes, and diced cucumber. Store the tahini dressing separately in small containers and drizzle over the bowl just before eating. Refrigerate for up to 4 days.
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Common mistakes
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