Summer Falafel Bowl

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A colorful, sunny dish bursting with vegetarian flavor!

Camille C.
Camille C.

8 minutes

Prep time

4 minutes

Cook time

461 cal.

Per serving


Stovetop, Frying pan, Immersion blender


Green olives (pitted)

Step 1

Slice the olives.

Cherry tomatoes

Step 2

Wash & halve the baby tomatoes.


Step 3

Wash & cube the cucumber.

Onion (yellow)

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)
Onion (yellow)
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
Parsley (fresh)
Mint (fresh)
Green olives (pitted)

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.

Yogurt (Greek, plain)

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

Energy461 cal.
Fat18 g
Carbohydrates55 g
Protein17 g
Fiber12 g

On average, one serving of the recipe "Summer Falafel Bowl" contains 461 Energy, 18 g of Fat, 55 g of Carbohydrates, 17 g of Protein, 12 g of Fiber.

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Summer Falafel Bowl