These Cava Falafel are of course made with the typical ingredients, but I bulked them up and added some extra nourishment with some shredded veggies inside.

I love making these falafels ahead of time, freezing them, and having them ready to pop in the oven or air fryer and have dinner ready in 10 minutes.

I always will switch up my added sides to this bowl. Sometimes I’ll use roasted carrots or cauliflower, or in this case, I’ll use all fresh and raw summer veggies that are typically found in Mediterranean bowls.

 What is Cava Falafel?

Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into small patties or balls.  

It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent.  It has also become a popular vegan food in Egypt and throughout the Middle East.

Cava Falafel continues to be the people’s daily grub in Egypt and you can find it from street vendors in almost every neighborhood.  It’s often served in sandwich form with a generous drizzle of tahini and loads of Mediterranean salad, along with slices of roasted or fried eggplant.

What I love about this Cava Falafel recipe

– No canned chickpeas (very important!) If you’re after the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which are not authentic and will cause the falafel patties to disintegrate in the hot cooking oil.

– Hearty and flavorful. cava Falafel patties are packed with plant power and protein from the chickpeas that will leave you feeling full and satisfied. My recipe also uses the perfect blend of spices –cumin, coriander, and a hit of cayenne–and fresh herbs to give them bold authentic flavor.

– Make ahead and freezer-friendly. I love that this recipe can be prepped ahead of time, and you can freeze uncooked falafel patties for later use.

Here’s what you’ll need to make these Veggie Cava Falafel:

• zucchini
• red bell pepper
• red onion
• chickpeas
• parsley
• garlic
• salt + pepper
• almond flour
• tahini
• smoked paprika
• cumin

I am beyond obsessed with Cava so this homemade version is the exact thing I need to hit the spot. Blend the ingredients in a food processor together to make these amazing veggie falafels, and the rest is customizable! I’ve written down my favorite combo for the best homemade Cava bowl.

The cabbage slaw:

I’ve been altering my cabbage slaw recipe for a couple of years based on the ingredients available to me when I make it. This one is super tangy and citrusy. If it’s too tart for you, try using an additional lime instead of a lemon. I love this aspect of it.

It’s also quite a diversion from the cabbage topping at Cava, but it’s my preference for a salad base over leafy greens. I love a base of extra crunchy vegetables. I use carrots, red cabbage, and red onions. Some serious magic happens when these all marinate in the fridge.

The onions take on the most beautiful, soft pink hue and the shredded carrots soak up quite a bit of reddish-pink color. Overall, it’s relatively easy and healthy. I don’t add any sugar or honey, as most recipes might call for.

Additionally, I use apple cider vinegar instead of rice vinegar which many recipes also call for. I simply haven’t been able to get my hands on rice vinegar in Malaga yet.

Toppings:

I miss beautiful banana peppers from the US, especially those you can get at Cava. I had to substitute with some pickled guindilla peppers. Some other toppings I include are sesame seeds, for extra protein and crunch as well as feta cheese.

In a moment of weakness, I knew I had to add it to this bowl. If you ask me, one of life’s simple pleasures is feta cheese soaking up juices from a salad. It rounded out the dish, but you could surely omit this and enjoy the bowl as is. Lastly, chopped cucumber and tomato. Extra crunch and freshness.

The tahini sauce:

I have a thing for sauces and condiments. I’m the type who often has a fridge full of cava falafel and toppings, but nothing to put them on. I deliberated over what to use with this recipe. I think an egg-y, tangy aioli might clash with the cabbage slaw, and tahini is a classic combo with falafel anyway.

Since I don’t have fenugreek at my disposal, I couldn’t quite achieve the Bon Appetit-recommended sauce. I loosely based mine off of BA’s and Minimalist Baker’s 3-Ingredient Tahini Sauce. Tahini and warm water. Instead of garlic powder, I used fresh garlic, lemon, parsley, cilantro, spicy paprika, and a dash of cayenne. It came together well and is 100% guilt-free.

Homemade Cava Bowl with Veggie Cava Falafel

Ingredients:

Veggie cava falafels

• 1/2 zucchini, shredded
• 1/2 red bell pepper
• 1 small red onion, chopped
• 1 can chickpeas, rinsed and patted dry
• 1/2 cup parsley
• 2 garlic cloves
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp almond flour
• 1 tbsp tahini
• 1 tsp smoked paprika
• 1 tsp cumin

Homemade Cava Bowl (serving size is 1 bowl)

• 2 Veggie Falafels (recipe above)
• 2 tbsp Lemon Harissa Hummus (recipe here)
• 1 cup spinach
• 1 cup mixed greens
• 1/2 cup sliced radishes
• 1 tomato, chopped
• 2 tbsp pickled red onions
• 1 Persian cucumber, chopped
• squeeze of lemon