Save My neighbor Dina taught me to build bowls instead of recipes. She'd stand at her counter with containers of dips, vegetables, and herbs scattered everywhere, never measuring, always tasting. One afternoon she handed me a spoon loaded with hummus, falafel, and cucumber in one bite and said, this is how you eat color. I started making these bowls the next week and haven't stopped since.
I made these bowls for a potluck once, setting out all the components separately so people could build their own. Watching everyone lean over the table, drizzling tahini with intense concentration, made me realize how much fun it is to compose your own plate. A friend who claimed she didn't like chickpeas went back for seconds. She later admitted it was the tahini that converted her.
Ingredients
- Falafel: The crispy star of the bowl, store-bought versions save time and work beautifully when crisped in the oven or air fryer for extra crunch.
- Hummus: Acts as a creamy base that anchors everything, I prefer the kind with extra lemon and garlic for brightness.
- Tzatziki: The cool, tangy contrast to the warm falafel, its cucumber and dill notes make the whole bowl feel refreshing.
- Tahini sauce: This is the drizzle that ties it all together, nutty and rich, thinned with a little lemon juice and water until it pours like silk.
- Mixed salad greens: Arugula adds peppery bite, spinach brings earthiness, and romaine gives crunch, use whatever looks good at the market.
- Cherry tomatoes: Halved so they release their sweet juice into every forkful, they add little bursts of brightness.
- Cucumber: Sliced thin for maximum freshness, it cools down the richness of the spreads.
- Red onion: Thinly sliced and briefly soaked in cold water if you want to tame the bite without losing the color.
- Shredded carrots: They add a touch of sweetness and a pop of orange that makes the bowl look alive.
- Fresh parsley: Chopped at the last minute, it smells like sunshine and adds a grassy finish.
- Toasted sesame seeds: A small sprinkle adds crunch and a toasted aroma that makes everything feel intentional.
- Lemon wedges: Essential for squeezing over the top right before eating, the acidity wakes up every flavor.
Instructions
- Warm the falafel:
- If using store-bought, follow the package directions, but I like to crisp them in a hot oven for a few extra minutes until the outside gets deeply golden. Homemade falafel should be fried or baked until crunchy and set aside to stay warm.
- Spread the creamy base:
- Scoop hummus and tzatziki onto each bowl or plate, placing them side by side so they create little flavor zones. Don't worry about neatness, it all gets mixed eventually.
- Build the green layer:
- Add a generous handful of mixed greens, letting them pile up in the center. They'll wilt slightly under the warm falafel, which I think is perfect.
- Arrange the vegetables:
- Scatter cherry tomatoes, cucumber slices, red onion, and shredded carrots over the greens. I like to cluster them by color so the bowl looks like a painting.
- Top with falafel:
- Place three falafel balls per serving right on top of the vegetables, spacing them out so each section of the bowl gets one. They should still be warm enough to release a little steam.
- Drizzle and garnish:
- Pour tahini sauce over everything in thin zigzag lines, then sprinkle with parsley and sesame seeds. Tuck a lemon wedge on the side and serve immediately while the textures are still distinct.
Save The first time I packed this bowl for lunch, a coworker leaned over and asked what smelled so good. I realized it was the combination of tahini, parsley, and lemon all mingling together in the container. Now I make extra just so I have an excuse to eat it cold the next day, which somehow tastes even better after the flavors have married overnight.
Making It Your Own
This bowl is a template, not a rulebook. I've added roasted sweet potatoes when I wanted something heartier, and once I stirred in a scoop of herbed quinoa because I had it leftover. A handful of kalamata olives or a few pickled turnips can shift the whole flavor profile toward something tangier and more intense. Trust your instincts and use what makes you happy.
Preparing Ahead
I prep the vegetables and store them in separate containers so I can assemble bowls all week without any sogginess. The greens stay crisp if you tuck a paper towel in the container to absorb moisture. Falafel reheats beautifully in a toaster oven, and the spreads keep for days. This is one of those meals that gets easier the more you make it because you learn your own shortcuts.
Serving Suggestions
I love serving these bowls with warm pita on the side for scooping, or sometimes I'll toast the pita and break it into shards for extra crunch. A glass of cold mint tea feels right alongside, especially in warmer months. If you're feeding a crowd, set everything out in separate dishes and let people build their own, it turns dinner into an easy, interactive event.
- Add a handful of crumbled feta for a salty, creamy contrast if you're not keeping it vegan.
- Swap arugula for butter lettuce if you want something milder and more delicate.
- Drizzle a little harissa or hot sauce over the top if you like heat with your freshness.
Save This bowl has become my answer to the question of what to make when I want something nourishing but don't want to think too hard. It's bright, satisfying, and always feels like a small celebration on a regular weeknight.
Kitchen Guide
- → Can I make this bowl ahead of time?
Prepare components separately in advance. Store vegetables, spreads, and falafel in separate containers. Assemble just before serving to maintain freshness and prevent sogginess.
- → What's the best way to reheat falafel?
Oven reheating works best for maintaining crispiness. Bake at 350°F (175°C) for 10-12 minutes until heated through. Avoid microwaving as it makes falafel soggy.
- → Can I make homemade falafel instead?
Absolutely. Soaked chickpeas blended with parsley, cilantro, garlic, cumin, and coriander form the base. Deep fry or bake until golden and crispy. Allow extra time for preparation.
- → What other vegetables work well in this bowl?
Roasted eggplant, bell peppers, radishes, shredded cabbage, or grilled zucchini all complement the Mediterranean flavors. Pickled vegetables add excellent tang contrast.
- → How can I add more protein?
Add grilled chicken or lamb for non-vegetarians. For vegetarians, include cooked quinoa, brown rice, or extra chickpeas. Feta cheese also boosts protein while enhancing Mediterranean flavors.
- → Is this bowl freezer-friendly?
Falafel freezes well for up to 3 months. Thaw and reheat in the oven. However, assemble bowls fresh since vegetables and sauces don't freeze well.