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22May, 23
Clean Food Love
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Falafel Salad Meal Prep Bowls

I’m asked often for cold lunch box and cold meal prep ideas, so we’re always working to create new ideas for you!
These types of meals are super convenient when there’s no kitchen available to heat things up.

Simply tuck your meal into a cooler or purse, and enjoy it when you’re ready.
Make this recipe the next one you try! I know you’ll enjoy it so much and your week ahead will be easier since you already know what you’re having for lunch.

This recipe has a lot of delicious and complementary flavors happening thanks to the tahini.

You’re going to ABSOLUTELY LOVE it!

Depending on what produce is in season, feel free to adjust the veggies to your liking and what’s available.

It’s THE BEST during our summer months when juicy tomatoes and crisp cucumbers are bursting from the vines.

Here are some more of our favorite cold lunchbox ideas:

➡️ Cold Lunchbox Friendly Salmon Bowls:

➡️ Cold Lunchbox Mini Meatballs:

➡️ Cold Lunchbox Veggie Hummus Wraps:

➡️ Cold Lunchbox Chicken + Cheese Skewers:

➡️ Cold Lunchbox 4 different ways:

➡️ Chicken Salad Meal Prep:

4 servings


  • 1 x 15oz can chickpeas, drained and rinsed well

  • 1 bunch of fresh parsley

  • 3 fresh garlic cloves, pressed

  • 1 small fresh lemon, zest, and juice of

  • 1 medium white onion, coarsely chopped

  • 2 tsps ground cumin

  • 2 tsps smoked paprika

  • sea salt and ground pepper, to taste

  • avocado oil cooking spray

  • 1/4 cup tahini or sesame paste

  • 1/4 cup warm water

  • 8 cups chopped lettuce of choice or arugula

  • 4 crisp cucumbers, sliced

  • 4 green onions, chopped

  • a bunch of radishes, sliced

  • 1 cup mixed color cherry tomatoes, quartered

  • 1 Tbsp toasted sesame seeds


Preheat your oven to 375 degrees f. and line a small sheet pan with parchment paper.

In a food processor add the chickpeas, parsley, garlic, lemon zest and juice, chopped white onion, and all of your seasonings.

Process/pulse until just evenly ground, then take spoonfuls of your mixture and shape them into evenly-sized balls, arranging them on the prepared sheet pan.

You’ll have right around 12 meatballs.
Spray with avocado oil cooking spray then bake for about 25-30 minutes.

Meanwhile, in a small bowl, whisk the tahini with the warm water until smooth. Season with sea salt and pepper to your taste.

To assemble your bowls, divide the chopped veggies equally among 4 meal prep containers.

Top with the cooled falafel meatballs and drizzle with your creamy tahini.

Sprinkle everything with sesame seeds.

Keep refrigerated for up to 4 days and serve cool.


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