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!
- 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)
Cook the falafels and shake up the tahini dressing according to directions on those recipes. Note that falafels require an overnight soak of chickpeas.
Toss together all ingredients and serve immediately.
For 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.
Store in the fridge for up to 4 days. Toss everything up just before serving.
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
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