This Easy Vegan Falafel Bowl is packed with flavor and nutrition and comes together in 20-minutes, making it the perfect easy meal for a busy day!
One of the most common questions I get from clients and Thriving on Plant-Based Fundamental students is how to make quick and easy meals that are nutritious and actually taste good. For these occasions, I love relying on packaged foods that I know are going to drastically cut down on prep and cooking time, but don’t compromise flavour or nutrition.
Pre-packaged foods often get a bad rap, but they can absolutely be part of a balanced eating pattern. Relying on packaged products saves time and hassle, and can add to the satisfaction of a meal. My biggest tip is to find packaged foods that truly minimize your prep and cooking time and to pair them with something fresh, like a side salad or some fruit.
Why I love this Easy Vegan Falafel Bowl
This Falafel Bowl recipe relies on Casbah Falafel mix and couscous, creating a meal that comes together in less than 20-minutes (seriously!) that’s still packed with nutrition and delicious flavor. Casbah products use simple and nourishing ingredients that are always vegetarian and vegan to create meals that are ready in minutes and super convenient. They’re also all Non-GMO verified, all natural and made with simple and premium ingredients. Plus, all of their products are free of common allergens like nuts, peanuts and soy!
To make the falafel, just add water to the mix, let sit in the fridge for 10 minutes, then bake or fry the falafel (I chose to bake). Of course, baking isn’t the authentic way to cook falafel by any means, but feel free to do whatever you like! The base of the falafel is chickpea flour, which means they’re a great source of iron, protein and fiber. They’re also perfect if you have kiddos that aren’t crazy about chickpeas on their own.
The couscous is pre-seasoned (and seriously delicious), meaning all that needs to be done is to add boiling water to the couscous and let sit with a lid for five minutes. Yes, you heard that right, just five minutes! Couscous is packed with protein, with 6 grams of protein per cooked cup.
I’ve chosen to serve the falafel and couscous with arugula, diced tomato, red onion, hummus, pitted olives, parsley, and a hearty drizzle of tahini lemon sauce. The tahini lemon sauce is a super simple combination of tahini, lemon juice and a little garlic powder, but I promise you’ll want to add this to everything! The total time from start to finish was 20-minutes, and I had plenty of leftovers to eat for lunch the next day.
To make this falafel bowl:
- Preheat oven to 450 F (if baking the falafel).
- Add contents of the Casbah Falafel Mix to a bowl with water (portions on back).
- Meanwhile, follow instructions to make Casbah couscous.
- After falafel mix has sat for 10 minutes shape into small balls or discs (about 3 tbsp worth) with hands. Wetting your hands beforehand makes this easier!
- Place falafel on lined baking sheet and cook for 10 minutes.
- Meanwhile, whisk together tahini, lemon juice and garlic powder.
- Once falafel and couscous are ready, assemble with arugula (romaine would also be great), diced tomato and red onion, pitted olives, a scoop of hummus and the tahini sauce. Serve and enjoy!
I hope you love this Falafel Bowl recipe as much as I do! Make sure you leave a comment and rating, and follow on Pinterest so you never miss a recipe. If you try this out, make sure you tag me (@tastingtothrive_rd) and @casbahnaturalfoods on Instagram!
Easy Vegan Falafel Bowl
This Easy Vegan Falafel Bowl comes together in less than 20-minutes and is packed with flavor and healthy ingredients!
- box Casbah Falafel Mix
- 1 box Casbah Couscous
- 1 tomato diced
- 1/4 red onion sliced
- 1/3 cup olives pitted
Lemon Tahini Sauce
- 1/4 cup tahini
- 1 lemon juiced
- 1 tsp garlic powder
Preheat oven to 450 F (if baking the falafel).
Add contents of the Casbah Falafel Mix to a bowl with water (portions on back).
Meanwhile, follow instructions to make Casbah couscous.
After falafel mix has sat for 10 minutes shape into small balls or discs (about 3 tbsp worth) with hands- Wetting your hands beforehand makes this easier!
Place falafel on lined baking sheet and cook for 10 minutes.
Meanwhile, whisk together tahini, lemon juice and garlic powder.
Once falafel and couscous are ready, assemble with arugula (romaine would also be great), diced tomato and red onion, pitted olives, a scoop of hummus and the tahini sauce. Serve and enjoy!
This blog post has been kindly sponsored by Casbah. As always, opinions are my own.
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