Mediterranean Greek Falafel Souvlaki Bowls with Garlic Sauce
This bowl brings together the best of Mediterranean street food in a fresh and satisfying way. Crisp homemade falafel, fluffy rice or couscous, and a colorful mix of veggies are topped with creamy garlic sauce for a meal that’s hearty, healthy, and full of flavor. The falafel are spiced with cumin, coriander, and parsley for an authentic taste, while the garlic-yogurt sauce balances everything with a cool, tangy finish. Perfect for lunch, dinner, or meal prep.
Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Falafel:
1 can (15 oz) chickpeas, drained & rinsed
½ cup fresh parsley
½ cup fresh cilantro
3 garlic cloves
1 small onion, chopped
3 tbsp flour (or chickpea flour)
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
½ tsp baking powder
2 tbsp olive oil (for frying or baking)
For the Garlic Sauce:
½ cup Greek yogurt
2 tbsp mayonnaise
2 garlic cloves, minced
Juice of ½ lemon
Salt & pepper to taste
For the Bowl:
2 cups cooked basmati rice or couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup kalamata olives
½ cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Make the Falafel
In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, flour, cumin, coriander, paprika, salt, pepper, and baking powder.
Pulse until the mixture is crumbly but sticks together when pressed (don’t over-blend into a paste).
Shape into small balls or patties, about 1–2 tablespoons each.
Heat a skillet with olive oil over medium heat and pan-fry falafel for 3–4 minutes per side until golden and crisp.
For a lighter version: Bake on a parchment-lined tray at 400°F (200°C) for 20–25 minutes, flipping halfway.
Make the Garlic Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.
Chill in the fridge until ready to serve.
Assemble the Bowl
Divide cooked rice or couscous into 4 bowls.
Arrange falafel, cherry tomatoes, cucumber, red onion, olives, and feta on top.
Drizzle generously with garlic sauce.
Garnish with fresh parsley and serve with lemon wedges.
Tips
Drain chickpeas well: Too much moisture will make the falafel fall apart. Pat them dry before blending.
Don’t over-blend: The falafel mixture should be coarse, not smooth, so it holds shape and gets crispy.
Chill before frying: If the mixture feels soft, chill it for 20–30 minutes to firm up.
Use a hot pan: Medium heat with enough oil ensures a golden, crispy crust without burning.
Make-ahead friendly: Both the falafel mixture and the garlic sauce can be prepped a day in advance.
Variations
Grain base: Swap basmati rice or couscous with quinoa, farro, or bulgur wheat for variety.
Spicy kick: Add a pinch of cayenne or red chili flakes to the falafel mix.
Vegan version: Skip the feta and use a tahini sauce instead of yogurt-based garlic sauce.
Roasted veggie boost: Add roasted zucchini, eggplant, or bell peppers for extra flavor.
Wrap it up: Instead of a bowl, stuff everything into warm pita bread for a handheld souvlaki-style wrap.
Q&A
Q: Can I use dried chickpeas instead of canned?
A: Yes, but they should be soaked overnight and boiled until tender before using. Canned is quicker and easier for weeknights.
Q: How do I keep falafel from falling apart?
A: Make sure the mixture isn’t too wet. Add more flour if needed and avoid over-blending. Chilling before frying also helps.
Q: Can I bake instead of fry the falafel?
A: Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll be lighter but still tasty.
Q: Can I meal prep these bowls?
A: Yes. Store falafel, garlic sauce, and chopped veggies separately in the fridge. Assemble fresh when ready to eat.
Q: How long will leftovers last?
A: Falafel and sauce keep well in the fridge for up to 3 days. Reheat falafel in the oven or air fryer to crisp them back up.
Nutrition
(per serving, with rice – approx.)
Calories: 520
Protein: 17 g
Fat: 23 g
Carbohydrates: 60 g
Fiber: 9 g
Sodium: 950 mg
(Values are estimates and will vary depending on serving size and ingredient brands.)
Conclusion
These Mediterranean Greek Falafel Souvlaki Bowls are a colorful, hearty way to enjoy plant-based protein while keeping the flavors fresh and vibrant. The crispy falafel, cool garlic sauce, and mix of veggies make every bite balanced and satisfying. They’re versatile enough for meal prep, customizable with different grains and toppings, and perfect for both vegetarians and anyone looking to add more plant-forward meals to their routine.