International Falafel Day

Falafel Salad Bowl

Ingredients (1 Large Bowl)

For the salad:

• 3–4 baked falafel balls
• 2 cups mixed greens (romaine, spinach, arugula)
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, sliced
• ¼ cup red onion, thinly sliced
• ¼ cup cooked quinoa or bulgur (optional)
• Fresh parsley or mint (optional)

For the creatine tahini dressing:

• 2 tbsp tahini
• 1 serving (3–5 g) unflavored creatine monohydrate
• Juice of ½ lemon
• 1 small garlic clove, minced
• 2–3 tbsp water (to thin)
• Salt and black pepper to taste

Preparation
 

1. Prepare or reheat baked falafel according to your recipe or package instructions.
2. In a large bowl, layer mixed greens, tomatoes, cucumber, red onion, and quinoa if using.
3. In a small bowl, whisk tahini, lemon juice, garlic, water, salt, and pepper until smooth and creamy.
4. Stir in the creatine monohydrate last and mix well until dissolved.
5. Add falafel on top of the salad and drizzle with the creatine tahini dressing.
6. Garnish with fresh herbs and serve immediately.

This falafel salad bowl delivers bold Mediterranean flavors in a fresh, nourishing way. The creamy tahini dressing pairs perfectly with crunchy vegetables and crispy falafel, while added creatine offers an easy way to support your daily routine—all in a satisfying plant-based meal ideal for lunch or dinner.