Crispy Falafel Power Bowls with Creamy Garlic Sauce and Toasted Pita

These vibrant falafel power bowls are a feast for the senses, bringing together crispy chickpea croquettes, fresh spinach, juicy tomatoes and briny feta cheese. Drizzled with a creamy garlic dressing and finished with crunchy almonds, every bite is a delightful mix of textures and flavors. Best of all, this Mediterranean-inspired meal comes together in just 20 minutes, making it an ideal choice for busy weeknights.

The star of the show is the falafel-spiced chickpea croquettes shallow-fried until golden and crispy. They’re served over a bed of spinach tossed in a tangy creamy dressing, then topped with cucumber, dill, roasted red pepper hummus and a sprinkle of sliced almonds. Fluffy, garlicky pita wedges complete the meal, perfect for scooping up every last bit of goodness.

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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 the produce. Thinly slice the mini cucumber. Chop the dill fronds. In a small bowl, mix the sour cream and Greek vinaigrette to make the creamy dressing.
2. Heat a drizzle of cooking 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 in a toaster or dry skillet until warm and lightly charred. Spread the softened garlic herb butter over the pitas, then cut into wedges.
3. In a large bowl, toss the baby spinach with the creamy dressing. Divide the dressed spinach among serving bowls. Top with sliced cucumber, chopped dill, crispy falafel, grape tomatoes, crumbled feta cheese, dollops of roasted red pepper hummus and sliced almonds. Serve with the garlicky pita wedges on the side.

Recipe Tips

FAQ

Can I make these falafel bowls ahead of time?

Yes, you can prepare the components in advance. Cook the falafel and store them in the fridge. Keep the dressing and toppings separate and assemble just before serving to maintain freshness and crunch.

What can I use instead of Greek vinaigrette?

Any tangy vinaigrette, such as lemon-herb or red wine vinegar dressing, will work well. You can also make a simple dressing with olive oil, lemon juice and dried oregano.

Are these falafel bowls gluten-free?

The falafel and pita contain wheat, so they are not gluten-free. However, you can use gluten-free pita or serve the bowl with gluten-free crackers or rice.