Easy Chicken Falafel Bowls {Perfect for Meal Prep!}

Name: Easy Chicken Falafel Bowls {Perfect for Meal Prep!}
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 package storebought falafels (I used the fresh ones to save time); 1 head romaine lettuce, chopped; 1 large field tomato, diced; 1 cucumber, diced; 1 cup parsley, finely chopped; hummus; 1 cup sliced red cabbage; 1 cup vinegar; 2 tsp sugar; 1 tsp salt; 1/2 cup unsweetened soy milk; 1 cup sunflower oil; 2 garlic cloves, minced; 1 tsp lemon juice; 1/2 tsp salt; 3 chicken breasts; 1 tbsp olive oil; 1 tbsp lemon juice; 2 cloves garlic minced; 2 tsp turmeric; 2 tsp cumin; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp salt

These Chicken Falafel Bowls are a healthy version of your favorite street food loaded with veggies, hummus and homemade garlic sauce.

Ingredients and substitutions

Falafels – both store-bought (freshly packaged or frozen) and homemade can be used.
Romaine lettuce – other types of lettuce, such as bibb, boston, butter, etc. can be used as a substitute. A different leafy green, like kale, spinach, collard greens, etc. can work, too.
Field tomato – tomatoes like roma, plum, beefsteak, and heirloom work great. Smaller tomatoes, like cherry and grape tomatoes, can also be used instead.
Cucumber – similar veggies, like zucchini, celery, green bell peppers, etc. can be good substitutes.
Parsley – cilantro and celery leaves are both great options instead.
Hummus – you can use store-bought or homemade. Flavoured hummus is certainly welcomed, as well.
Pickled red cabbage – both store-bought or homemade work great.
Unsweetened soy milk – nut and oat milks can also be used, if needed.
Sunflower oil – any neutral oil can also work, like avocado, grapeseed, canola, etc.
Garlic cloves – store-bought minced or hand minced garlic both work well. You can also try using garlic powder, garlic flakes or granulated garlic, if desired.
Lemon juice – fresh or store-bought both work. You can use lime juice but will get more of a bitter taste.
Chicken breasts – you could use store-bought vegan ‘chicken' to make this as a vegetarian dish.
Olive oil – any neutral oil can be used, like avocado, olive, etc.
Turmeric – dried or fresh, as well as turmeric paste, can be used. Spices like ground ginger and dry mustard may also work as good substitutes.
Cumin – ground coriander or caraway seed are the most similar spice, if needing a substitute.
Cinnamon – cloves or allspice work well, too.
Nutmeg – mace, garam masala or ground ginger are all similar spices and work well as substitutions.

How to make falafel bowls

Make the pickled red cabbage.
Marinate the chicken shawarma.
Grill then slice the chicken.
Blend the vegan garlic mayo.
Assemble your bowls.
Serve and enjoy!

Where to find falafel

Most grocery stores offer some type of falafel, whether it's frozen or freshly made and packaged. Big brands, such as Walmart, PC stores, etc. usually have boxes of falafels in their freezer section, so for freshly packaged falafels, you may want to look at your local speciality food stores. There are also boxed mixes for falafels available at some grocery stores, too.

Frequently Asked Questions

What are falafels?

Falafels are a delicious and popular Middle Eastern food made by combining dried chickpeas and a whole bunch of yummy herbs and spices. They can be baked, deep fried or pan fried and can be served in so many ways.

Is this recipe healthy?

Yes! These falafel bowls are a super healthy dinner idea (and much healthier than a shawarma wrap from your local food cart, as delicious as those may be). They're made with grilled chicken, fresh veggies and a vegan garlic mayo. You can make this recipe even healthier by using baked instead of fried falafels.

How do you make homemade falafels?

Though frozen or store-bought falafels are an easy and quick option for this recipe, nothing beats good-old homemade version. If you're looking for a recipe to make your own, this recipe for fried or baked falafels from Downshiftology is a great option!

Storing and reheating

To store this dish, keeping some components separate from others might be best, as some ingredients will not need to be reheated. For the chicken, cook it and allow it to cool completely then place it in an airtight container and store it in the fridge. This can be kept for about 3-4 days. When ready to be eaten, sprinkle some water over top so it doesn't dry out then reheat it in the microwave for 2-3 minutes until hot.

For store-bought falafels, follow the cooking instructions on the packaging. Allow them to cool completely, then store them in the fridge in an airtight container. When they're ready to be used, reheat them in the microwave until hot.

If you're using homemade falafels, they will typically last for about 4-5 days if kept sealed and refrigerated. To reheat, microwave them until hot. The remaining ingredients can be stored together in the fridge until ready to be eaten. You can also seal and store your garlic sauce in the fridge.

Freezing the chicken

While most of this recipe can't be frozen (unless you're using frozen falafels), you can freeze the raw chicken. Add the chicken and the shawarma marinade to a freezer-safe Ziploc bag then store in the freezer for up to 3 months. Let it thaw in the fridge overnight, then grill according to the instructions.

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Meal prep tools for this recipe

Grab some glass meal prep bowls to store your leftovers.
My Vitamix is a must have for the vegan garlic mayo.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.
Use these Ziploc bag holders if you're marinating the chicken then freezing it.