Instructions

1. 1

   Pickle the onions: Thinly slice the red onion and place in a small jar or bowl. Pour the vinegar over top, add a pinch of salt, and let sit while you prep everything else.

   10 min

   Quick pickles add zing without heat!

2. 2

   Make the hummus: In a food processor or blender, combine the hummus chickpeas, tahini, juice from 1 lemon, minced garlic clove, and a pinch of salt. Blend until smooth and creamy. Taste and adjust lemon.

   5 min

   Extra lemon keeps it bright and fresh.

3. 3

   Prepare tzatziki: Grate the cucumber and squeeze out excess water. Mix with Greek yogurt, chopped dill, minced garlic, juice from half lemon, and salt. Stir well and chill if time allows.

   5 min

   Draining the cucumber prevents watery sauce.

4. 4

   Make falafel mixture: In a food processor, pulse the falafel chickpeas, chopped parsley, cilantro, half red onion, 4 minced garlic cloves, cumin, coriander, and baking powder until it forms a coarse dough-like texture. Do not puree smooth. Form into 12 small patties and chill for 15 minutes.

   20 min

   Chilling helps them hold together and crisp up.

5. 5

   Heat olive oil in a large skillet over medium-high heat. Fry falafel patties 3-4 minutes per side until golden and crispy. Work in batches if needed. Drain on paper towels.

   10 min

   Don't overcrowd the pan for best crispiness!

6. 6

   Assemble the bowls: Start with a dollop of hummus at the base, add chopped romaine, 3 falafel patties per bowl, a drizzle of tzatziki, pickled onions, halved cherry tomatoes, olives, and crumbled feta. Drizzle with a little olive oil if desired.

   5 min

   Make it family-style for fun customizing.