Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A colourful salad with falafel, cherry tomatoes, red onion, kalamata olives, feta cheese, dressing, and greens in a decorative dish, with a sunflower and a bowl of olives nearby.

Easy Vegan Mediterranean Falafel Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

This easy vegan falafel bowl recipe combines quinoa, crisp veg, hummus, olives, avocado and vegan feta.

Ingredients

Units Scale
  • 4-6 falafel pieces, approximately 2-3 per bowl
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced or sliced
  • 1/4 red onion, thinly sliced
  • 2 cups romaine lettuce
  • 1 avocado, sliced
  • 2 tablespoons chopped fresh parsley
  • 3-6 small pickled onions or pickles
  • 1/2 cup crumbled vegan feta cheese
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup hummus

Instructions

Use a large, shallow serving dish to assemble the whole recipe, then divide it between two plates or bowls at the table.

1. Add the quinoa and falafel

Spoon the cooked quinoa into the bottom half of the serving dish, spreading it out evenly. Arrange the warm falafel balls just above the quinoa, leaving space for the salad ingredients.

The quinoa should be warm or at room temperature rather than piping hot, as this will help prevent the fresh vegetables from wilting.

A bowl with quinoa and three falafel balls is surrounded by small bowls of vegetables, olives, feta cheese, onion, and half an avocado on a marble surface.

2. Add the lettuce

Fill the remaining half of the dish with the chopped romaine lettuce. Gently tuck some of the lettuce around the falafel so the ingredients begin to overlap slightly.

A bowl with lettuce, three falafel balls, and quinoa, surrounded by bowls of sliced avocado, tomatoes, greens, olives, feta, red onion, and pearl onions on a marble surface.

3. Arrange the tomatoes, pickled onions and olives

Place the halved cherry tomatoes over one side of the lettuce.

Add the pickled onions around the falafel and quinoa, then arrange the Kalamata olives along the lower edge of the dish. Keeping the ingredients in small sections creates the colourful, layered appearance shown in the photographs.

A bowl with falafel, quinoa, lettuce, cherry tomatoes, olives, pearl onions, surrounded by avocado, feta, red onion, cucumber, cherry tomatoes and parsley in separate bowls on a marble surface.

4. Add the remaining vegetables

Scatter the diced cucumber over the lettuce, followed by the thinly sliced red onion.

Arrange the avocado slices through the centre of the dish, placing them partly over the quinoa and partly over the salad.

5. Add the hummus and vegan feta

Dollop the hummus around the dish, either in small spoonfuls or as one larger serving on the side.

Crumble the vegan feta cheese generously over the quinoa, vegetables and falafel.

A baked dish topped with falafel, cherry tomatoes, feta, olives, greens, and a drizzle of sauce, surrounded by bowls of cucumber, tomato, onions, and herbs on a marble surface.

6. Garnish and dress

Sprinkle the chopped fresh parsley over the entire bowl.

Finish with a generous drizzle of tahini sauce, making sure a little reaches the falafel, quinoa and salad. Add extra lemon juice, black pepper or a small drizzle of olive oil to taste.

Rectangular dish with falafel, cherry tomatoes, feta, olives, red onion, and salad leaves. A bowl of falafel, loose olives, parsley, serviettes, and a sunflower surround the dish on a marble surface.

7. Serve

Place the completed falafel bowl in the centre of the table and serve immediately while the falafel is still warm. Use a large serving spoon to divide the quinoa, falafel, vegetables, hummus and toppings between two plates.

Two bowls of Mediterranean salad with falafel, houmous, tomatoes, cucumbers, olives, red onions, feta, and fresh herbs are arranged on a marble surface and surrounded by small bowls of extra ingredients—an ideal presentation for anyone looking for a fresh and vibrant falafel bowl recipe.

 
 

Equipment

Notes

Feta: Brings saltiness; adjust salt in tahini if needed.

Quinoa: Ensure it’s cooked and cooled slightly before assembling to prevent soggy greens

Storage: Assemble components in separate containers; refrigerate up to 4–5 days. Reheat falafel in oven for best texture.

Did you make this recipe?

Share a photo and tag us at @wemadethisvegan— we can't wait to see what you've made!

Find it online: https://wemadethisvegan.com/easy-vegan-mediterranean-falafel-bowl-recipe/

Recipe Card powered byTasty Recipes