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
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
- 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.
- 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.
- 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.
- 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.
- 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
