Ingredients
Equipment
Method
Preparation Steps:
- In a mixing bowl, combine the mayonnaise, juice of half a lemon, minced garlic, salt, pepper, dried oregano, and a splash of water. Whisk until smooth and well mixed. Adjust consistency with more water if necessary. Set aside.
- Rinse and dry the baby kale/spinach mix. Slice the baby tomatoes in half, chop the cucumber into bite-sized pieces, and slice the red onion thinly. Finely chop the parsley.
- If your falafel is premade, follow package instructions to heat it thoroughly, whether by baking or pan-frying them until crispy and golden.
- In serving bowls, layer the baby kale/spinach mix as the base. Top with chopped tomatoes, cucumber, red onion, and parsley. Add the heated falafel on top.
- Generously drizzle the creamy dressing over each bowl, ensuring every ingredient is coated for maximum flavor.
- Toss gently if desired and serve immediately. Enjoy your delicious Falafel Salad Bowls with friends or as a satisfying meal for yourself!
Notes
- Store salad components separately to keep the greens crisp.
- Use Greek yogurt or a vegan mayo for a lighter dressing alternative.
- Assemble bowls fresh for the best taste, especially for meal prep.
