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Falafel Bowls with Marinated “Feta”

This recipe is street food in a bowl! Enjoy the flavors of a traditional falafel sandwich as an incredibly satisfying and delicious one-dish meal. 


While the jury is still out on the origin of falafel, I think it’s safe to say that falafel fritters can be found everywhere from food carts to restaurants. Often used as a meat alternative, this chickpea dish can be served alone, with hummus, stuffed into a sandwich or wrapped in a pita. In the case of this recipe, it’s showcased free-form, as a delicious Mediterranean inspired bowl!


Making the falafel is easier than you think! The ingredients are simple and so is the prep. You’ll have delicious falafel in no time!


Best of all (besides being super tasty) this falafel is gluten-free, vegan and doesn’t come from a box or pre-made mix. It’s also filled with spinach which offers a healthful twist on this classically heavier fried dish.


Perfectly crisp + golden falafel are happily nested between fresh, cooling vegetables and a tangy herb and lemon marinated tofu “feta” in this delicious dish! This bowl is sure to remedy even the strongest of falafel cravings. Feel free to add other toppings as you’d like too!


Falafel Bowls with Marinated “Feta”

  • Author: Homegrown Provisions
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 2-4 1x
  • Category: Dinner
  • Cuisine: Vegan, Gluten-Free


Falafel fans rejoice with this delicious take on savory Middle Eastern street food.



Marinated “Feta”

  • 1 box (12.3 oz.) firm tofu
  • 1 tbsp. Greek seasoning (I used the Spicely Organics brand)
  • juice of 1/2 lemon
  • 1/4 tsp. salt
  • 1 tsp. olive oil
  • 1/2 tsp brown rice vinegar


  • 2 cups spinach
  • 1 can (15 oz.) of chickpeas (rinsed and drained)
  • 1/3 cup of packed, fresh parsley (rinsed)
  • 3 cloves of garlic
  • 2 tbsp. of tahini
  • 1 tbsp. nutritional yeast
  • 1 tbsp. falafel seasoning (Spicely Organics brand)
  • 1/4 tsp. sea salt
  • 4 tbsp. gluten-free all purpose flour
  • 4 tbsp. olive oil

Tahini Sauce

  • 1 cup of tahini
  • juice of 1 lemon
  • 2 cloves of garlic
  • 1/2 cup of water
  • 2 tbsp. fresh parsley (rinsed)
  • pinch of sea salt
  • a dash of paprika to top

Bowl Toppings + Base

  • 2 cups of shredded romaine lettuce
  • 1 cup of diced, fresh tomatoes or red bell peppers
  • 2 cups of diced cucumbers
  • 1/2 cup sliced red onion
  • 2 cups of cooked brown or white Basmati rice


Marinated “Feta”

  1. Make the marinated “feta” first to allow the flavors to meld together while making the rest of your bowl.
  2. Place tofu in a medium bowl and break apart with a fork until crumbly (but not mashed).
  3. Add Greek seasoning, lemon juice, salt, olive oil and brown rice vinegar.
  4. Mix well but delicately (as not to mush or over blend the tofu).
  5. Cover and set aside in the fridge.


  1. Place all ingredients except for flour and olive oil in a food processor or blend. Blend well (for about 1 minute).
  2. Scoop mixture into a large bowl and add 4 tbsp. of gluten-free flour. Mix in flour lightly, but well. Do not over mix.
  3. Mixture will be sticky. Use a tablespoon to scoop out falafel spoonfuls. Handle lightly and roll into a ball. You may find that coating your hands with a dusting of flour make the falafel easier to handle.
  4. Heat & swirl 4 tbsp. of olive oil in a large skillet over medium to medium high heat.
  5. Add 3 falafel at a time and cook until browned. Flip and cook the other side. You may need to adjust the heat if your falafel are browning at a fast pace.
  6. Falafel should be golden brown.

Tahini Sauce

  1. Place all ingredients in a blender, except for paprika and whirl away until blended.
  2. Scoop into a bowl and top with a dash of paprika.

Bowl Assembly

  1. Place 1 cup of rice in the bottom of a bowl. Then add falafel (about 3 should do it!), then add toppings (lettuce, red bell pepper or tomato, red onion and cucumbers. Also be sure to add the marinated “feta.” Drizzle tahini sauce on top of falafel and add parsley as garnish.
  2. Enjoy!


June 3, 2014



  1. Reply


    November 3, 2015

    Thank you for sharing this recipe! I love this idea…so much lighter than what is served at a restaurant. I’m thinking I’d like to use kale instead of spinach, would that change the texture much (spinach being softer/more water)?

    • Reply


      November 3, 2015

      Oooo! I bet kale would taste great here as well. I would recommend massaging the kale with a little olive oil, salt and lemon juice for about 2-3 minutes (before adding it to the blender). 🙂 Massaging the kale with soften the cellulose structure and also make it easier to digest!