Cava Copycat Falafel Mediterranean Bowls

This is my version of a Cava (fast casual Mediterranean restaurant) or Meze Morada (R.I.P. local mediterranean joint formerly in Islamorada, Florida) bowl.

This is completely customizable and really just a loose template. I’m not putting a ton of detail into the amounts here. I make as much as my ingredients will go and eat it for DAYS. You can see the individual amounts I assembled in the photo. I will say after making this if I lived near a Cava I would definitely just go buy this…. I think the savings come when you spend the time making this for multiple people or when you make enough to plan to eat it for several days.

You can buy several of the ingredients at the store or make your own here. It just depends on how much time and energy you have. I would not say this is a quick recipe - definitely requires a decent amount of prep. Probably the most involved recipe I’ve shared on the blog, so please utilize the shortcuts! The following take the most time and you could make ahead: hummus, cook black lentils, pickled red onion, pickled cabbage, tzatziki sauce, and make falafel if you so dare. If you do not wish to make the falafel and you can’t find it at the store, just omit it. There’s protein in the hummus, lentils, and greek yogurt (tzatziki sauce). You could also add shrimp, chicken or your choice of meat here too. I made a simple lemon vinaigrette with a mild flavor, I just needed something here to tie it all together and add moisture.

INGREDIENTS

falafel (I bought Afia brand in the freezer section of Natural Grocers)

black lentils (couldn’t find them here so I had to use red), cooked according to package

hummus (you can buy this obviously or make your own, which I did and highly rec!)

tzatziki sauce (or buy it)

1 red onion, sliced (pickle recipe below)

1/2 head red cabbage, thinly sliced into ribbons (pickle recipe below)

1 package cherry tomatoes, halved

salad greens (think spinach or spring mix or arugula)

1 jalapeño, diced

carrots, julienned

1 english cucumber, diced (use half as topping, half for tzatkiki sauce)

avocado, sliced (optional)

QUICK PICKLED RED ONIONS AND CABBAGE

food grade white vinegar (I bought a big jug)

water

white sugar

salt

LEMON VINAIGRETTE

extra virgin olive oil

white wine vinegar

1 lemon, juiced

pepper, to taste

salt, to taste

HUMMUS

1 (15 oz) can chickpeas, drained (I do not remove the skins)

2 Tbsp. extra virgin olive oil

1/4 cup tahini

1 lemon, juiced

3 fresh garlic cloves, minced

1/2 tsp smoked paprika

salt, to taste

pepper, to taste

TZATIKI SAUCE

1 cup non fat greek yogurt (love Fage brand)

1/2 english cucumber, diced

2 Tbsp fresh dill, chopped

1/2 lemon, juiced

DIRECTIONS

1. MAKE AHEAD - Pickle cabbage and red onions: Add red onion to large jar or small bowl, pour in enough water and vinegar (should be a 1:1 ratio) so it covers all of the onions. Add a teaspoon of sugar and one teaspoon of salt. Cover and let sit for 30 minutes at least. Do the same for the red cabbage in a medium to large bowl.

2. MAKE AHEAD- Hummus: combine all ingredients into a blender and puree until desired thickness. I like mine a bit thicker and not completely smooth.

3. MAKE AHEAD - Tzatziki sauce: Combine all ingredients in bowl and stir to combine.

4. Cook lentils according to package and let cool.

5. Chop all veggies and set aside for assembly or pack into storage containers.

6. MAKE AHEAD - Lemon Vinaigrette: Combine all in jar (I usually do a 1:1 ratio of oil to vinegar) with lid and shake.

7. Assembly: in a serving bowl, lay a bed of greens. Then start adding toppings as desired (see above). Drizzle vinaigrette over the top. Could serve with pita.