Spinach Falafel & Hummus Bowl Recipe

Introduction

This Spinach Falafel & Hummus Bowl is a vibrant, wholesome dish perfect for a nutritious lunch or light dinner. Packed with fresh spinach, homemade falafel, and creamy hummus, it offers a delightful mix of textures and flavors that’s both satisfying and healthy.

Ingredients

• 150g baby spinach
• 1/2 cucumber, sliced
• 1 red onion, finely sliced
• 4 wholemeal pittas, toasted, to serve
• 150g baby spinach (for falafel)
• 400g can chickpeas, drained (for falafel)
• 1 garlic clove, chopped (for falafel)
• 1 tsp ground cumin
• 1/2 small bunch of parsley, finely chopped
• 2 tbsp plain flour
• 1 tbsp olive oil, plus extra for rolling and brushing (for falafel)
• 400g chickpeas, drained (for hummus)
• 40ml olive oil, plus extra to serve (for hummus and drizzle)
• 1 garlic clove, roughly chopped (for hummus)
• 1 lemon, juiced, plus extra to serve (optional)
• 2 tbsp tahini

Instructions

1. Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5 and line a baking sheet with non-stick parchment.
2. Step 2: Combine all the falafel ingredients except the oil in a food processor and season lightly. Pulse until you achieve a rough, coarse mixture.
3. Step 3: Lightly oil your hands, then shape the falafel mixture into about 16 balls. Place them on the prepared baking sheet and press each slightly with your palm.
4. Step 4: Brush the falafel balls with 1 tbsp olive oil, then bake for 20-25 minutes until golden and firm, turning halfway through cooking.
5. Step 5: While the falafel bakes, prepare the hummus. Place all the hummus ingredients along with 50ml water in a food processor and blend until smooth and creamy.
6. Step 6: To assemble, arrange the baby spinach, cucumber slices, red onion, and falafel in separate sections of each serving bowl. Add a generous dollop of hummus, then drizzle with extra olive oil and grind over some black pepper.
7. Step 7: Serve with toasted pittas on the side and lemon wedges for squeezing over, if desired.

Tips & Variations

• For extra crispiness, lightly pan-fry the falafel balls before baking them.
• Swap parsley for coriander for a different fresh herb note in the falafel.
• Add a pinch of chili flakes to the falafel mix for a mild kick.
• Use store-bought hummus to save time, though homemade is best for flavor.
• Serve with a side of roasted vegetables for a heartier meal.

Storage

Store leftover falafel in an airtight container in the fridge for up to 3 days. Reheat in the oven or a toaster oven to retain crispness. Hummus keeps well in the fridge for up to 5 days; stir before serving. Assemble bowls fresh to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, soak dried chickpeas overnight and cook them until tender before using. This may improve flavor and texture but requires extra preparation time.

Is this recipe suitable for vegans?

Absolutely! This recipe is naturally vegan, using plant-based ingredients throughout.

Spinach Falafel & Hummus Bowl Recipe

---

★★★★★

4.7 from 104 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and healthy Spinach Falafel & Hummus Bowl featuring homemade baked falafel made from chickpeas and spinach, creamy tahini hummus, fresh vegetables, and toasted wholemeal pittas, perfect for a nutritious lunch or dinner.

---

Ingredients

Scale 1x2x3x

Falafel

• 150g baby spinach
• 400g can chickpeas, drained
• 1 garlic clove, chopped
• 1 tsp ground cumin
• ½ small bunch of parsley, finely chopped
• 2 tbsp plain flour
• 1 tbsp olive oil, plus extra for rolling

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
• 50ml water

Salad & Serving

• 150g baby spinach
• ½ cucumber, sliced
• 1 red onion, finely sliced
• 4 wholemeal pittas, toasted, to serve

---

Instructions

1. Prepare the falafel mixture: Preheat the oven to 190C/170C fan/gas mark 5 and line a baking sheet with non-stick parchment. Place all the falafel ingredients except the oil into a food processor and lightly season with salt and pepper. Pulse until you achieve a coarse mixture with some texture remaining.
2. Shape and bake falafel: Lightly oil your hands, then scoop tablespoons of the falafel mixture and roll into about 16 balls. Arrange them on the prepared baking sheet and gently press each ball down with the palm of your hand to flatten slightly. Brush the tops with 1 tbsp olive oil and bake for 20-25 minutes until golden and firm, turning them halfway through for even cooking.
3. Make the hummus: While the falafel is baking, place all hummus ingredients including 50ml water into a food processor. Blitz until the mixture is smooth and silky, adjusting water if necessary to reach desired consistency.
4. Assemble the bowls: Divide the baby spinach, sliced cucumber, and red onion evenly into bowls. Add warm falafel balls in one section and a generous dollop of hummus in another.
5. Finish and serve: Drizzle extra olive oil over the bowls and freshly grind some black pepper on top. Serve alongside toasted wholemeal pittas and lemon wedges for squeezing over, if desired.

Notes

• For crispier falafel, you can lightly spray the balls with oil before baking.
• Use fresh parsley and lemon juice for the best flavor in the falafel and hummus.
• Leftover falafel can be stored in the fridge for up to 3 days and reheated in an oven or air fryer.
• Adjust garlic and lemon quantities in hummus to taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Keywords: spinach falafel, hummus bowl, baked falafel, healthy falafel recipe, vegetarian Middle Eastern dish, homemade hummus, wholemeal pitta