Crispy Falafel Bowls with Pistachio Couscous and Cucumber Dill Salad

These crispy falafel bowls are the ultimate quick weeknight dinner, bursting with Mediterranean flavors and ready in just 20 minutes. Golden-brown falafel patties are sizzled until perfectly crunchy, then served over buttery pistachio couscous alongside a bright cucumber-tomato salad with feta and dill.

A creamy garlic herb crema and a drizzle of hot sauce tie everything together, while warm buttery pita wedges make the perfect side. It’s a satisfying, veggie-packed meal that feels special but comes together in a flash.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky Garlic Herb SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 2 cups of water to a boil in a small pot. Add the Israeli couscous and veggie stock concentrate. Cover, reduce heat to low and simmer until tender, 8-10 minutes. Keep covered off heat until ready to serve.
2. While the couscous cooks, halve the falafel patties. Heat a generous drizzle of cooking oil in a large pan over medium-high heat. Add the falafel halves and cook until golden and crispy, 2-3 minutes per side.
3. In a small bowl, mix the smoky garlic herb sauce with the sour cream to make the crema. Set aside.
4. Trim and quarter the cucumber lengthwise, then slice into ¼-inch half-moons. Halve the grape tomatoes. Roughly chop the dill fronds. Cut the lemon into wedges.
5. In another small bowl, combine the cucumber, tomatoes, dill, feta, 1 tablespoon olive oil and the juice from half a lemon. Season with salt and pepper to taste.
6. Toast the pitas in a dry pan or toaster until golden. Spread half of the garlic herb butter over the warm pitas, then cut each into quarters.
7. Fluff the cooked couscous with a fork. Stir in the pistachios and the remaining garlic herb butter.
8. Divide the couscous, crispy falafel, pita wedges and cucumber salad among plates. Drizzle the falafel with the garlic herb crema and hot sauce to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; if using regular couscous, follow the package instructions and reduce the liquid slightly.

How do I make this dish gluten-free?

Substitute the pitas with gluten-free flatbread or lettuce wraps and use gluten-free couscous or quinoa. Check that the falafel is gluten-free (many are made with chickpea flour).

Can I prepare any components ahead of time?

Absolutely! The couscous can be cooked a day in advance and reheated. The cucumber salad is best made fresh, but you can chop the veggies and dill ahead. The crema can be mixed and refrigerated for up to 2 days.