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A flavorful and colorful falafel bowl filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.
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Mediterranean Falafel Bowl with Tahini Yogurt Sauce

A flavorful and colorful falafel bowl filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.
Prep Time20 mins
Cook Time20 mins
Chickpea Soaking8 hrs
Total Time8 hrs 40 mins
Course: Main Course, Salad
Cuisine: Mediterranean, Middle Eastern
Keyword: falafel bowl, falafel bowl recipe, falafel salad bowl, mediterranean falafel bowl
Servings: 6 servings
Calories: 414kcal
Author: Samantha Ferraro


Food Processor



  • 2 cups dried chickpeas
  • 1 yellow onion cut in quarters
  • 4 garlic cloves peeled and roughly chopped
  • 1 bunch fresh parsley about 1 cup
  • 1 bunch fresh cilantro about 1 cup
  • 2 teaspoons kosher salt + more for finishing
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne
  • 2 teaspoon cumin
  • 3 tablespoons flour all-purpose or chickpea flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Vegetable grapeseed or avocado oil for frying

Israeli Chopped Salad

  • 2 Persian cucumbers chopped into 1/2 inch cubes
  • 2 medium-sized tomatoes chopped into 1/2 inch cubes
  • 1 teaspoon dried mint or oregano
  • 1/2 teaspoon Kosher salt
  • 1-2 tablespoons fresh lemon juice
  • Olive oil dor drizzling

Tahini Yogurt Sauce

  • 1/2 cup tahini paste
  • 1/2 cup Yogurt
  • 1 garlic clove grated or chopped finely
  • 1/2 lemon juiced
  • Salt and pepper to taste
  • 1/4-1/2 cup water for thinning consistency

Falafel Bowl

  • Salad greens Arugula or Spring mix
  • Cubed feta
  • Dried oregano
  • Zaatar
  • Homemade or store bought hummus
  • Olive oil


  • Add dried chickpeas to a large bowl of water and soak for at least 8 hours or overnight until almost doubled in size.
  • Drain chickpeas and add to a food processor and pulse until finely ground, then transfer to a large bowl and set aside.
  • In the same food processor, add the onion, garlic, herbs and spices and pulse until finely ground, then add the herbs mixture to the ground chickpeas and give a good stir.
  • Add the flour, baking soda and baking powder and give everything a good mix until well incorporated.
  • Meanwhile, heat a large skillet with vegetable oil until it shimmers or to about 350 degrees. and form about a tablespoons worth of falafel mixture into a ball.
  • Fry 4-6 falafel for for 3-5 minutes per side until deeply golden brown. Once done, remove to a paper towel lined rack and immediately sprinkle with Kosher salt.
  • For the chopped salad, mix all of the ingredients together and set aside until ready to serve.
  • For the tahini yogurt sauce, add all ingredients to a small food processor and blend until smooth. You can also whisk by hand. Add more or less water for desired consistency.
  • To serve falafel bowls, add arugula or greens to the bottom of a bowl and arrange cubed feta and top with dried mint or za'atar. Add a dollop of hummus, drizzled with olive oil along with the chopped salad, falafel and good drizzle of tahini yogurt sauce.


Falafel can be made a few days in advance but won't have that classic just fried crunch as fresh. To re-heat falafel, place on a wire rack on a baking sheet and bake at 350 degrees for about 10-15 minutes until warmed through. 
If you're making the chopped salad ahead, season with everything except salt which will change the texture. Only add salt right before serving. 
Tahini yogurt sauce can be kept in the fridge for up to a week (I like to make a big batch), it may thicken as it sits so just give it a good whisk and a bit more water if needed.


Calories: 414kcal | Carbohydrates: 55g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 1190mg | Potassium: 905mg | Fiber: 14g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 6mg