Baked Falafel Salad Bowl Recipe

It is only recently that I discovered the amazing flavors of falafel wrapped up in warm pita bread or served with creamy hummus. There’s a local restaurant that I frequent for lunch that makes the best falafel and every time I go there I declare how I’m going to try and mimic the flavor at home. The best falafel is crunchy on the outside and fluffy and warm on the inside and topping off a salad with this Middle Eastern favorite is the best way to celebrate Meatless Monday.

Baked Falafel Salad Bowl ready to eat

Falafel is actually quite simple to make at home and you can speed up the process by using canned chickpeas instead of dried beans. You will want to leave enough time to let the mixture chill in the refrigerator before forming and baking the falafel. I like to use fresh cilantro and parsley and plenty of cumin for the ultimate Middle Eastern flavor!

The Tabbouleh Salad is the other component that makes the flavors pop in this salad. Tabbouleh is composed of cucumber, tomato, fresh herbs and bulgur. If you’re not familiar with bulgur, you can typically find it in the ethnic aisle at your grocery store or specialty Middle Eastern markets. Bulgur is made from cracked durum wheat and looks like tiny bits of pasta.

Baking falafel for Baked Falafel Salad Bowls

The salad comes together with a drizzle of Red Wine Vinegar and Olive Oil dressing and Simply Artisan Feta Cheese Crumbles. You can also serve the salad with some warmed naan bread to finish off the meal. This salad is the perfect balance of crunchy, salty and tart and will certainly make you fall in love with falafel!

Baked Falafel Salad Bowls Recipe

Serves 4 | Finish in 50 minutes
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This complete salad is perfect for a main course, is loaded with Middle Eastern flavors and is easily customizable to whatever is in your fridge or pantry!

Ingredients

For the falafel:

  • 1 cup canned chickpeas
  • 1/2 large onion, roughly chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon salt
  • ½ teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4 tablespoons flour

For the Tabbouleh salad

  • ¼ cup bulgur
  • ½ cup chopped tomatoes
  • ½ cup chopped cucumbers
  • ¼ cup chopped green onion
  • ½ cup chopped flat leaf parsley
  • ¼ cup chopped mint leaves
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper
  • 4 cups spring mix
  • 1 cup diced tomatoes
  • 1 cup diced cucumbers
  • ½ cup sliced red onions
  • 1 cup kalamata olives
  • Litehouse Red Wine and Olive Oil dressing
  • Litehouse Simply Artisan Reserve Feta Cheese Crumbles
  • Naan bread, for serving

Directions

  1. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  2. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  3. Form the chickpea mixture into balls about the size of ping pong balls. Flatten the balls onto a baking sheet sprayed with cooking spray or drizzled with olive oil. Bake falafel at 375 degrees F for 25-30 minutes, flipping halfway through.
  4. Prepare the tabbouleh salad by rinsing the bulgur and placing it into a bowl. Cover the bulgur with boiling water, cover and let stand for 30 minutes. Drain and then return to the bowl. Add in remaining ingredients, tossing to coat. Allow the tabbouleh to set for at least 30 minutes.
  5. Divide the salad, tomatoes, cucumber, kalamata olives, red onions between 4 bowls. Toss with salad dressing and then top with falafel patties and crumbled feta cheese. Serve immediately.

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