Makes 4-ish servings

Notes:

It’s often been said DC’s best export is its fast casual restaurants, and we cannot argue with that (hello, Sweet Green and Five Guys). But, our personal fave is Cava - we’ve been obsessed with their food since tasting it a decade ago. So, we recreated our favorite bowl at home, jazzing it up a bit with a handful of fresh herbs. But, herbs aren’t the only topping option - this bowl is endlessly customizable. Add a starch - say quinoa or couscous - to bulk things up a bit. Have a bag of baby greens languishing in your fridge (let’s be real - we all do)? Throw them on top for a dose of vitamin C. More serving suggestions are below!

As always, adjust the quantities as needed for your fam and their appetites. .

Products recs:

For the falafel, we like Afia - a nice, traditional flavor profile made with limited ingredients.
We use Cava’s own hummus for our version of their bowl, but also love hummus from Little Sesame - another great DC brand.
We like Stacy’s pita chips for their flavor and her story, but use whatever brand you prefer or make your own.

Swaps:

A can or two of chickpeas would work just fine if you don’t have/can’t find falafel balls, as would any type of frozen prepared meatball.
If you’re gluten-free, sub any vaguely Mediterranean-flavored cracker for the pita chips.
Mint, dill, or chives - even cilantro - could be swapped for the parsley.

Add-ons:

More - like all - the herbs
Other briny things - like some chopped pickles or even some capers
A handful of massaged red cabbage or kale, or chopped romaine
Some crumbled feta
So many store bought, prepped veggies - like those cooked beets or roasted red pepper strips - would be great here

Equipment:

Sheet pan
Cutting board
Knife
Small mixing bowl
Spatula

Ingredients:

9 ounces falafel/about 16 falafel balls
4 mini Persian cucumbers or 1 large English cucumber
1 pint cherry tomatoes
½ bunch of parsley, rinsed
Olive oil
Salt and pepper
8 ounces hummus
Handful of Kalamata olives or olives of your choice (optional)
1 - 2 cups pita chips, depending on your appetite
1 lemon
~6 ounces crumbled feta

Steps:

Heat the falafel according to the instructions on the package.

While the falafel are warming, prep your veggies and assemble your salad:

Slice your cucumber in half lengthwise, then in half lengthwise again, so you have four quarters. Line up those quarters, then chop the cucumbers into ¼” chunks. Plop into your mixing bowl.
Halve your cherry tomatoes and add to your mixing bowl.
Strip the herb leaves from the parsley from stems until you have about 1 cup - combine with your tomatoes and cucumber.
Toss the cucumber, tomatoes and parsley with a drizzle of olive oil and a sprinkle of salt and pepper.
Finally, quarter your lemon and crumble your pita chips until they’re the size of croutons.

Assemble your plates: thinly spread a dollop of hummus on each of your dishes. Top with cherry tomato and cucumber salad, then nestle in your warmed falafel balls. Garnish with your crumbled pita chips and olives, then finish with a drizzle of lemon and crumbled feta.

The Easiest Falafel Bowls