Garden Falafel Salad Bowl

Summefield Delight | Garden Falafel Salad Bowl

This is one of those posts where I am telling you HOW to eat a previous recipe mixed with a nice salad "additive" to your dressing that keeps it spicy and fun. I love making salads for work with a hodge-podge of veggies, that thematically come together in some way. This weeks lunches are going to be on using my GREEN GODDESS FALAFELS with a Killer Tahini Sauce. 

This kind of super veggie packed lunch with the light falafel recipe makes a really filling lunch and has enough punch to keep me going to quite a while without that "I hate myself at 3pm because I had a salad for lunch" feeling. 

Summerfield Delight | Garden Falafel Salad Bowl



  • Lettuce + Arugula Mixed
  • 2-3 Green Goddess Falafels
  • Homemade Tahini Sauce (see below)
  • Red Onion
  • Scallion
  • Roasted Red Peppers (I use jarred)
  • Slivers of Avocado
  • Feta Cheese 
  • Cucumber
  • Cherry Tomato
  • Radish Slices
  • Fresh Dill
  • Fresh Cilantro
  • Roasted Beets 


When using so many ingredients, use just a little bit of each for the salad. This ensures that you have veggies that keep life interesting for the whole week if packing lunches and also that you have a variety of crunch. I add everything from roasted beets to fresh dill and cilantro to keep it interesting. 

I dress this salad with 1/2 a spicy homemade tahini sauce (spicy from the garlic) and half from oil and vinegar. If using oil + vinegar combo always use oil first! 

A tablespoon is all  you need for a big serving of salad like this one. And a great way of adding protein to lunches without too many calories.

Summerfield Delight | Garden Falafel Salad Bowl



  • 3 garlic cloves
  • 4 tablespoons tahini
  • 1/4 cup water
  • juice of 1/2 a lemon


Add all ingredients to the blender and let it rip. When it comes to Tahini Sauce, esp. one with such a high garlic to tahini ratio, a little goes a long way. It's got that raw garlic punch that can be seriously intense. I love it.