Summer Falafel Bowl

A colorful bowl bursting with Middle Eastern flavor!

Camille C.
Camille C.
8 minutesPrep time
4 minutesCook time
466 cal.Per serving


Stovetop, Frying pan, Immersion blender


Green olives

Step 1

Slice the olives.

Cherry tomatoes

Step 2

Wash & halve the baby tomatoes.


Step 3

Wash & cube the cucumber.

Yellow onion

Step 4

Peel & thinly slice the onion.

Mint (fresh)
Parsley (fresh)

Step 5

Chop the mint & parsley.

Chickpeas (canned)

Step 6

Rinse & drain the chickpeas.

Chickpeas (canned)
Flour (all-purpose)
Yellow onion
Parsley (fresh)
Mint (fresh)

Step 7

Add the chickpeas, onion, flour, garlic & half of the herbs to a food processor or blender bowl. Season with salt & pepper.

Step 8

Pulse or blend until it forms a crumbly texture.

Step 9

Use your hands to roll the mixture into small balls.

Step 10

Heat a few drizzles of oil in a pan over medium heat. Cook the falafel for 5-7 min, turning them over as they cook.

Step 11

Transfer the falafel to paper towels to drain the excess oil.

Cherry tomatoes
Green olives
Parsley (fresh)
Mint (fresh)

Step 12

In a bowl, combine the cherry tomatoes, cucumber, olives, lemon juice, a drizzle of olive oil, salt, pepper & the rest of the herbs. Stir it all together.

Greek yogurt

Step 13

Add the veggie salad to a serving plate. Lay the falafel alongside. Garnish with a dollop of Greek yogurt. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy466 cal.

On average, one serving of the recipe "Summer Falafel Bowl" contains 466 Energy, 18 g of Fat, 56 g of Carbohydrates, 17 g of Protein, 12 g of Fiber.

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Summer Falafel Bowl