The BBC Good Food logo
Spinach falafel & hummus bowl

Spinach falafel & hummus bowl

By
A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this easy vegan salad bowl, with homemade spinach falafels and hummus served alongside pitta and salad. It's packed with nutrients for a healthy supper

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal379
fat22g
saturates3g
carbs27g
sugars4g
high infibre10g
protein14g
salt0.1g
Advertisement

Ingredients

  • 150g baby spinach
  • 1⁄2 cucumber, sliced
  • 1 red onion, finely sliced
  • 4 wholemeal pittas, toasted, to serve

For the falafel

  • 150g baby spinach
  • 400g can chickpeas, drained
  • 1 garlic clove, chopped
  • 1 tsp ground cumin
  • 1⁄2 small bunch of parsley, finely chopped
  • 2 tbsp plain flour
  • 1 tbsp olive oil, plus extra for rolling

For the hummus

  • 400g chickpeas, drained
  • 40ml olive oil, plus extra to serve
  • 1 garlic clove, roughly chopped
  • 1 lemon, juiced, plus extra to serve (optional)
  • 2 tbsp tahini

Method

  • STEP 1

    Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.

  • STEP 2

    Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.

  • STEP 3

    While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.

  • STEP 4

    Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.

Goes well with

Recipe from Good Food magazine, August 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content