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!
pita breadoptional; do not cut until just before serving
green onionoptional; 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!
Notes
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 fiberMeal PrepArrange 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.