Save My neighbor Leila showed up one afternoon with a container of falafel still warm from her oven, insisting I try them her way: not in pita, but over hummus in a wide bowl. She piled greens, tomatoes, and cucumbers on top, then drizzled tahini like she was painting. I stood there, fork in hand, stunned by how something so simple could feel like a feast. That bowl became my weeknight answer to everything.
I made this for my book club on a night when I forgot it was my turn to host. I panicked, bought premade falafel and hummus, and pretended I had planned a Mediterranean theme all along. Everyone raved, asked for the recipe, and two friends texted me photos of their own versions the next week. Sometimes the best meals are the ones you throw together out of necessity.
Ingredients
- Falafel: Store bought works beautifully here, I keep a box in the freezer for nights like this, but homemade adds a certain pride if you have the time.
- Hummus: The creamy base that holds everything together, I learned to buy the good stuff in the refrigerated section because it tastes like actual chickpeas, not paste.
- Tzatziki: This tangy yogurt sauce cools down the spices and adds a refreshing contrast, though you can skip it or use a plant based version without losing the magic.
- Tahini sauce: The nutty drizzle that ties the bowl together, I thin mine with a little lemon juice and water until it pours like silk.
- Mixed salad greens: Arugula brings peppery bite, spinach adds earthiness, and romaine gives crunch, so I usually grab whatever looks freshest.
- Cherry tomatoes: Halved so they burst with sweetness in every forkful, I always buy a pint more than I need because half disappear while I prep.
- Cucumber: Crisp and cool, it balances the richness of the hummus and falafel without competing for attention.
- Red onion: Thinly sliced so it adds sharpness without overwhelming, I soak mine in cold water for five minutes to mellow the bite.
- Shredded carrots: They add color and a slight sweetness that plays well with the tahini, plus they make the bowl look like it took more effort than it did.
- Fresh parsley: Chopped and scattered on top, it brings brightness and makes everything taste a little more alive.
- Toasted sesame seeds: A quick sprinkle adds nutty crunch and makes the bowl feel finished, I toast them in a dry pan for two minutes until they smell like a bakery.
- Lemon wedges: Essential for squeezing over the whole thing right before you dig in, the acid wakes up every ingredient.
Instructions
- Warm the falafel:
- If using store bought, follow the package directions, usually a quick stint in the oven or air fryer until the outsides crisp up. Homemade falafel should be cooked through and golden, then set aside while you build the bowls.
- Lay down the creamy foundation:
- Spoon a generous scoop of hummus and a dollop of tzatziki onto each bowl, spreading them slightly so they create a soft bed for everything else. This is where the magic starts, so do not be stingy.
- Add the greens and vegetables:
- Pile the salad greens on top, then arrange the tomatoes, cucumber, red onion, and carrots over them in a way that looks abundant and a little haphazard. You are building texture and color, not a museum exhibit.
- Crown with falafel:
- Place three falafel balls per serving right on top of the vegetables, nestling them in so they feel like the star of the show. They should be warm enough to soften the greens slightly underneath.
- Drizzle the tahini:
- Pour tahini sauce over the whole bowl in a slow, zigzagging motion, letting it pool in little pockets. This is your chance to be a little dramatic.
- Garnish and finish:
- Scatter fresh parsley and toasted sesame seeds over everything, then tuck a lemon wedge on the side. Serve immediately while the falafel are still warm and the greens are crisp.
Save The first time I packed this for lunch, a coworker leaned over and asked if I had gone out to eat. When I told her I made it at home in less time than it took to microwave leftovers, she looked at me like I had revealed a secret. I have been sharing this trick ever since, because everyone deserves a lunch that feels like a treat.
Making It Your Own
I have added cooked quinoa to the bottom of the bowl when I needed something heartier, and it soaked up the hummus and tahini like a dream. Brown rice works too, especially if you have some already made in the fridge. On nights when I want more punch, I toss in pickled turnips or a handful of kalamata olives, their brininess cuts through the richness and wakes up your palate. You can also swap the tzatziki for extra tahini or a lemony yogurt dressing if you want to keep it simple.
Pairing and Serving
I love this with a crisp white wine, something citrusy and light that does not compete with the tahini. On weeknights, I pour mint tea instead, hot or iced depending on the season, and it feels like a little escape. If you are feeding a crowd, set out all the components in separate bowls and let people build their own, it turns dinner into an event without any extra work from you.
Storage and Prep Ahead
You can chop all the vegetables and store them in containers up to two days ahead, which makes assembly almost instant. The falafel keep well in the fridge for three days and reheat beautifully in a hot oven or air fryer. I have learned not to dress the greens or add tahini until serving, because soggy bowls are sad bowls.
- Keep the sauces in squeeze bottles for easy drizzling and less mess.
- Double the vegetable quantities if you want leftovers for quick lunches the next day.
- Warm the falafel just before assembling so they stay crispy on the outside and tender inside.
Save This bowl has saved me on rushed evenings and impressed guests on lazy weekends, proving that simple food done right never goes out of style. I hope it becomes your shortcut to something beautiful too.
Kitchen Guide
- → Can I make this bowl ahead of time?
Prepare components separately in advance. Store falafel, vegetables, hummus, and tzatziki in airtight containers. Assemble bowls just before serving to maintain texture and freshness.
- → What vegetables work best in this bowl?
Mixed greens like arugula, spinach, or romaine create a perfect base. Cherry tomatoes, cucumber, red onion, and shredded carrots add crunch and color. Feel free to add bell peppers, radishes, or olives.
- → How do I make homemade falafel?
Blend soaked chickpeas with parsley, garlic, cumin, coriander, and onion. Form into balls and fry until golden and crispy. Bake at 400°F for 25-30 minutes for a lighter version.
- → Can I make this vegan?
Use dairy-free tzatziki made with coconut yogurt or simply omit it. Ensure store-bought hummus and tahini are vegan-friendly. Most falafel is naturally vegan, but always check labels.
- → What can I add for extra protein?
Add cooked quinoa, brown rice, or chickpeas to boost protein and substance. Feta cheese also works well if not avoiding dairy. Grilled chicken or tofu make excellent additions.
- → How long do leftovers keep?
Store assembled bowls for up to 2 days, though vegetables may wilt. Keep components separate for best results—up to 4 days for vegetables and sauces, 3 days for falafel.