If you are looking for a healthy alternative to the traditional hummus and pita that are served at most restaurants during the holiday season, then you might want to consider trying falafel salad. Unlike traditional foods that are often laden with high fat and high sugar content, falafel salads are made without those ingredients.
Not only are they much healthier but they taste great as well. Falafel salads are the tasty cousins of the classic salad bowl. In the United States, however, falafel is more commonly called hummus.
Although I love both styles equally, a little known fact about hummus is that it was actually created in Yemen, and not Egypt as most people think. When I was growing up, my family would only buy Egyptian products – no one else!
Because we had so limited funds, my mother would make whatever was nearest to home: quick breads, pita sandwiches, and of course falafel – one of the cheapest falafel dressings around.
Falafel salad bowl is a very healthy dish that has been a popular traditional dish in the Mediterranean for many years. The most commonly served is the black bean salad. A recipe was discovered by the ancient Greeks and used by them in their meals, the Falafel Salad bowl is nothing new since then it has been adopted by many other cultures. There are various types of Falafel available and one can either make it at home or buy it from the grocery shop.
Falafel Salad Bowls (Meal Prep)Course: LunchCuisine: MediterraneanDifficulty: Easy
Falafel salad bowls are made with crispy baked falafels, tons of fresh veggies, and a drizzle of creamy tahini maple dressing. A delicious vegetarian meal prep recipe!
1 batch homemade baked falafels
1 batch maple tahini dressing
- Falafel Salad
¼ cup red onion (finely chopped)
4 cups arugula (or spinach)
6 radishes (finely chopped)
1 ½ cups cucumber (sliced into rounds)
1 cup carrot (shredded)
pita bread (optional; do not cut until just before serving)
green onion (optional; best added fresh)
- Cook the falafels and shake up the tahini dressing according to directions on those recipes. Note that falafels require an overnight soak of chickpeas.
- Toss together all ingredients and serve immediately.
- For meal prep
- Arrange in meal prep containers so that the falafels and tahini dressing do not come in contact with salad ingredients until just before serving. Try to keep the cucumbers away from the leafy greens as well.
- Store in the fridge for up to 4 days. Toss everything up just before serving.
- Fresh mint is SO good in this recipe but does not keep for meal prep.
- Breaking up the falafels into ‘croutons’ is great!
Reference : sweetpeasandsaffron.