Spinach Falafels & Hummus Bowls
Easy to make vegan salad bowl with homemade spinach falafels and humus, served with pitta and salad. This dish is packed with nutrients for a healthy lunch or supper
- 150 grams baby spinach
- 1/2 cucumber (sliced)
- 1 red onion (finely sliced)
- 4 wholemeal pittas (toasted, to serve)
- 150 grams baby spinach
- 400 grams can chickpeas (drained)
- 1 garlic clove (chopped)
- 1 teaspoon ground cumin
- 1/2 small bunch parsley (finely chopped)
- 2 tablespoons plain flour
- 1 tablespoon olive oil (plus extra for rolling)
- 400 grams chickpeas (drained)
- 40 milliliters olive oil
- 1 garlic clove (roughly chopped)
- 1 lemon (juiced, plus extra to serve (optional))
- 2 tablespoons tahini
- Falafels
Heat the oven to 190C/170 Fan/Gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients except the oil, in a food processor and season slightly. Pulse until.l you have a rough mix
Lightly oil your hand, 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 with the oil and bake for 20-25 minutes until firm and golden, turning halfway through
Put all of the hummus ingredients into a food processor with 50 ml of water and mix until smooth
- Salad
Put the spinach, cucumber, red onion and falafels into different sections of each bowl alongside some hummus, then drizzle with olive oil. S eason with black pepper. Serve with the toasted pittas on the side and with some lemon for squeezing
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 379kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3g15%
- Sodium 100mg5%
- Total Carbohydrate 27g9%
- Dietary Fiber 10g40%
- Sugars 4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.