Crispy Falafel and Steak Bowls with Tzatziki and Sumac Salad

This Mediterranean-inspired bowl brings together crispy golden falafel, tender steak and a bright, tangy salad with tzatziki. It’s a quick and satisfying meal that’s perfect for busy weeknights.

The combination of crunchy falafel, cool cucumber, juicy tomatoes and a sprinkle of sumac creates a burst of flavor in every bite. Toasted pita wedges complete the dish for a wholesome, delicious dinner.

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Ingredients

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 piece Mediterranean Crunch Salad KitView ingredient guideLike ingredientDislike ingredient

2 ounce Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the falafel and cook until golden brown and crispy, 2-3 minutes per side. Transfer to a plate.
2. While the falafel cooks, wash and dry the produce. Trim the cucumber, halve it lengthwise and slice crosswise into ½-inch half-moons. Quarter the lemon. Toast the pitas until lightly browned.
3. Empty the Mediterranean crunch salad kit into a large bowl. Add the spinach, cucumber, tomatoes, a drizzle of olive oil and the juice from half the lemon. Add as much dressing from the kit as you like and toss to coat. Season with salt and pepper.
4. Divide the salad among bowls. Top with the falafel and a dollop of tzatziki. Sprinkle sumac over the salad. Tear the toasted pita into wedges and serve alongside with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute grilled chicken, lamb or even extra falafel for a vegetarian version.

What can I use instead of the salad kit?

You can make your own mix with shredded romaine, chopped peppers, olives and a simple lemon vinaigrette.

How do I store leftovers?

Store the salad, falafel and tzatziki separately in airtight containers in the fridge for up to 2 days. Assemble just before serving.