These are a spin on the Greek Lamb Rice Bowls I posted a few weeks ago. On Mondays, much to my husband’s dismay, I try to make either a vegetarian or seafood dish (he’s generally not a huge fan of either). Falafel is one of the few vegetarian dishes that I can get away with serving. Usually I’ll serve falafel in some store-bought naan bread, with homemade tzatziki and a side salad. On this past Monday, however, I decided to change things up and apply the rice bowl model to our falafel dinner. It worked perfectly, and I loved the rice with the tzatziki sauce.
Falafel Rice Bowl with Tzatziki Sauce
6-8 store-bought falafel (I am in LOVE with the TaDah brand…especially the falafel poppers which are filled with hummus. Unbelievable.)
1 1/2 cups of prepared brown rice
1/2 cup of chickpeas
1/4 cup of feta cheese
Cucumber, Tomato, Parsley & Mint Salad
1/2 English cucumber, small chop
1 cup of tomatoes, small chop
1/4 cup of diced red onion
3 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp olive oil
1 tbsp red wine vinegar
1 squeeze of lemon juice
1 tsp honey
1/2 tsp salt
1 recipe of my tzatziki sauce
Parsley and lemon, for garnish
Make the tomato-cucumber salad and tzatziki ahead of time to allow flavors to meld.
For the salad, chop the tomatoes, cucumbers and red onion in approximately the same sized dice. Mix the vinaigrette (the olive oil, red wine vinegar, lemon juice, honey and salt) and toss with the veggies and herbs.
Prepare brown rice and falafel according to package directions.
Arrange the bowls. Start with rice, top with cucumber-tomato salad and then place falafel on top. Drizzle with tzatziki sauce and sprinkle with feta cheese. Garnish with parsley and lemon wedges.