A couple of weeks ago my sister-in-law mentioned to me that she made her own pita bread and ever since then I couldn’t get pita out of my head. All I wanted was a fluffy pita with crispy fried falafel. Right. Now.
Unfortunately, I haven’t found a Greek restaurant in the Twin Cities that I love (p.s. taking recommendations!!). This was going to be a task I had to take on my own.
While making the dough for the pita (recipe is from My Name Is Yeh!), I dreamt up falafel bowls instead of falafel pitas. The pitas would still be in the picture, but more of a side to dip in hummus and tzatziki.
This ended up working out perfectly because while the pita turned out insanely delicious and fluffy, I don’t think I rolled mine out enough and they were mini pitas. There wouldn’t have been much room to stuff even one falafel inside, let alone all of the garnishes!
One of the unusual additions to the falafel bowl is sautéed red cabbage. I loved the idea of having some purple in the bowl, however I’m not a huge fan of raw cabbage. So I decided to cook it! If you like raw cabbage, you can definitely skip the step of cooking it and add it raw.
Along with the cabbage there are diced cherry tomatoes, cucumbers, salty kalamata olives, homemade tzatziki, hummus, quinoa, and homemade falafel in the bowls. Basically my Greek food dream come true.
And now comes the part of this post where I tell you how we all pretty much fell in love with this dish. Even Marc, my burger/ribs/man food-loving husband told me it was the best thing he had eaten in as long as he could remember. Whaaaaaaat?!
I mean, of course I loved them but that’s because they pretty much have my name written all over them. They’re filled with veggies, hearty, filling, and have TWO sauces! Y’all know I’m all about the sauce.
But the fact that Marc flipped over them says something. These bowls are GOOD! Oh and Lars loved them too. Which I figured he would since hummus is in his top 5 foods. He absolutely loves cucumbers and quinoa too, so this meal was a pretty big win for him.
A couple of things about this recipe. For one, the falafel holds up MUCH better when cooking if you chill the falafel mixture prior to cooking for at least 1-2 hours. You could definitely make it a day in advance to make things even easier. Second, there are a few steps to making this recipe such as cooking the quinoa, making the falafel, cooking the falafel, making the tzatziki, chopping the veggies and assembling. As always, I would recommend meal prepping in advance to make it an easier weeknight meal. For example, chop up the veggies, make the falafel mixture, and make the tzatziki ahead of time. You will thank yourself later!
Lastly, just make these! And don’t forget to tag me on social media when you do!