Crispy Falafel Bowls with Creamy Garlic Dressing and Toasted Pita

This vibrant falafel bowl brings together crispy chickpea croquettes, fresh spinach, juicy grape tomatoes and creamy feta cheese, all drizzled with a tangy garlic dressing. It’s a quick, plant-based dinner that’s ready in under 20 minutes.

Perfect for busy weeknights, this bowl is packed with Mediterranean flavors and textures. Toasted whole wheat pita brushed with garlic herb butter adds the perfect crunchy finish.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

5 ounce Baby SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Roasted Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place the garlic herb butter packet in a glass of warm water to soften. Wash and dry all produce. Thinly slice the cucumber and chop the dill fronds. In a small bowl, mix the sour cream and Greek vinaigrette to make the dressing.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the falafel and cook until golden and crispy, 2-3 minutes per side. Meanwhile, toast the whole wheat pitas until lightly charred, then spread with the softened garlic herb butter and cut into wedges.
3. In a serving bowl, toss the baby spinach with the creamy dressing. Top with sliced cucumber, chopped dill, crispy falafel, halved grape tomatoes, crumbled feta, dollops of roasted red pepper hummus and sliced almonds. Serve with the garlicky pita wedges.

Recipe Tips

FAQ

Can I use canned chickpeas instead of pre-made falafel?

Yes, you can make homemade falafel from canned chickpeas, but note that the cooking time may increase. For this quick recipe, pre-made falafel keeps it under 20 minutes.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the falafel in a pan or oven to restore crispiness.

Can I substitute the Greek vinaigrette?

Yes, you can use any tangy vinaigrette or a simple lemon-olive oil dressing. The garlicky white sauce can also be made with yogurt instead of sour cream.