Falafel Salad Bowls (Meal Prep)

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!

Meatless lunches are a great way to include more vegetarian recipes into your life, and these falafel salad bowls are so tasty, you won't be missing the meat at all!

With my favorite homemade baked falafel recipe and a drizzle of creamy tahini maple dressing, they are healthy, filling, and full of protein to keep you fuelled all afternoon long!

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How to make them

There are three components to this recipe. The falafels are the most effort, but they are still really easy!

1. bake the falafels- you will need to soak dried chickpeas overnight. Find the full directions here.
2. shake up the sauce- just four ingredients and 5 minutes to do this step! Find the full directions here.
3. cut up the veggies- I used arugula, carrots, radish, cucumbers and red onion, but other veggies work too!

How to store for meal prep

For this recipe, a three compartment meal prep container is great, because you want to keep certain ingredients separate until just before you serve them:

• keep the falafels away from anything wet
• keep the veggies undressed

I recommend these 3 compartment meal prep containers and these handy condiment containers, but make do with what you have 😉

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Falafel Salad Bowls (Meal Prep)

5 from 5 votes

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

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Falafel salad bowls are made with crispy baked falafels, fresh veggies, and a drizzle of creamy tahini maple dressing. A nutrient-dense vegan meal prep recipe!

4 servings

Ingredients

• ▢ 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

Instructions 

• Prepare falafel - Prepare and cook the falafels. Note that falafels require an overnight soak of chickpeas before preparing. Follow our recipe for crispy baked falafel here.
  
• Dressing - Shake together all ingredients. Start with 2 tablespoons water and add more as needed to thin out. Follow our recipe for creamy maple tahini dressing here.
  
• Assemble - Toss together all ingredients including the arugula, red onion, radishes, carrots, and cucumber. Add the falafel, and drizzle with the dressing. Serve immediately!
  

Tips:

Fresh mint is SO good in this recipe but does not keep for meal prep. 

Breaking up the falafels into 'croutons' is great!

Nutritional info including ¼ batch of tahini dressing and 3 falafels is: 360 calories // 38 g carbs // 12 g protein // 17 g fat // 8 g fiber

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.

Storage

 

Store in the fridge for up to 4 days. Toss everything up just before serving.

 

Nutrition Information

Serving: 1/4 batch salad, Calories: 29kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 31mg, Potassium: 273mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5855IU, Vitamin C: 8.1mg, Calcium: 50mg, Iron: 0.5mg

Author: Denise Bustard

Course: Lunch

Cuisine: Mediterranean

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