Spinach Falafel & Hummus Bowl Recipe

Introduction

This Spinach Falafel & Hummus Bowl is a vibrant and wholesome meal packed with fresh vegetables and flavorful homemade falafel. It’s perfect for a healthy lunch or light dinner, combining crispy falafel with creamy hummus and fresh salad elements.

Ingredients

• 150g baby spinach
• ½ cucumber, sliced
• 1 red onion, finely sliced
• 4 wholemeal pittas, toasted, to serve
• 400g can chickpeas, drained (for falafel)
• 1 garlic clove, chopped (for falafel)
• 1 tsp ground cumin
• ½ small bunch of parsley, finely chopped
• 2 tbsp plain flour
• 1 tbsp olive oil, plus extra for rolling and brushing
• 400g chickpeas, drained (for hummus)
• 40ml olive oil, plus extra to serve
• 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 5 and line a baking sheet with non-stick parchment.
2. Step 2: In a food processor, combine the falafel ingredients—chickpeas, garlic, cumin, parsley, flour, and baby spinach. Season lightly and pulse until you have a rough, coarse mixture.
3. Step 3: Lightly oil your hands and shape the falafel mixture into about 16 small balls. Place them on the prepared baking sheet and gently press down each ball with your palm to flatten slightly. Brush the tops with 1 tbsp olive oil.
4. Step 4: Bake the falafel for 20-25 minutes until firm and golden, turning halfway through for even cooking.
5. Step 5: While the falafel bake, prepare the hummus. Add chickpeas, garlic, tahini, lemon juice, olive oil, and 50ml water to a food processor. Blend until smooth and silky.
6. Step 6: To serve, divide the spinach, cucumber, red onion, and falafel into bowls. Add a generous spoonful of hummus and drizzle with extra olive oil. Season with freshly ground black pepper and serve with toasted pittas and lemon wedges for squeezing, if you like.

Tips & Variations

• Add a pinch of smoked paprika or chili flakes to the falafel mix for a spicy kick.
• If you don’t have fresh parsley, substitute with coriander or dill for a different flavor.
• To make the hummus creamier, add a little extra tahini or a splash of olive oil while blending.
• Serve with some pickled vegetables or roasted red peppers for added color and taste.

Storage

Store any leftover falafel and hummus separately in airtight containers in the refrigerator for up to 3 days. Reheat the falafel in the oven at 180°C (fan) for 5-7 minutes to maintain their crispness. Hummus can be served cold and stirred before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the falafel mixture ahead of time?

Yes, you can prepare the falafel mixture up to a day in advance. Keep it covered in the refrigerator and shape and bake just before serving.

Is this recipe suitable for freezing?

Falafel can be frozen after baking. Allow them to cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in the oven until hot and crispy. Hummus is best served fresh but can be frozen for up to one month.

Spinach Falafel & Hummus Bowl Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

This vibrant Spinach Falafel & Hummus Bowl combines crispy baked falafel made with fresh spinach and chickpeas, creamy homemade hummus, and an assortment of fresh vegetables. Served with toasted wholemeal pittas, this wholesome dish is perfect for a nutritious plant-based meal packed with flavor and texture.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel

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

Vegetables and Accompaniments

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

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 for blending

Instructions

1. Prepare the falafel mix: Preheat your oven to 190°C (170°C fan)/Gas mark 5. Line a baking sheet with non-stick parchment paper. In a food processor, add 150g baby spinach, drained chickpeas, chopped garlic, ground cumin, finely chopped parsley, plain flour, and a pinch of salt and pepper. Pulse the ingredients until a rough, coarse mixture forms.
2. Shape and bake the falafel: Lightly oil your hands to prevent sticking. Scoop tablespoons of the falafel mixture and roll into about 16 small balls. Place these evenly spaced on the baking sheet and press each ball down slightly with your palm to flatten. Brush the falafel lightly with 1 tablespoon of olive oil. Bake in the preheated oven for 20-25 minutes, turning halfway through, until they are golden brown and firm.
3. Make the hummus: While the falafel bakes, combine drained chickpeas, 40ml olive oil, roughly chopped garlic, lemon juice, tahini, and 50ml water in a clean food processor. Blitz until the mixture is smooth, creamy, and silky. Add more water or olive oil if needed to reach desired consistency.
4. Assemble the bowls: In serving bowls, arrange fresh baby spinach, sliced cucumber, finely sliced red onion, and the baked falafel in separate sections. Add a generous dollop of the homemade hummus.
5. Finish and serve: Drizzle extra olive oil over the bowl and grind fresh black pepper to taste. Serve alongside toasted wholemeal pittas and lemon wedges for squeezing over, if desired.

Notes

• To make the falafel mix easier to handle, chill it for 30 minutes before shaping if time permits.
• If you prefer a crispier falafel, you can pan-fry them in olive oil instead of baking.
• Leftover hummus can be stored in an airtight container in the fridge for up to 3 days.
• Gluten-free pittas or flatbreads can be used to make this meal gluten-free.
• Adjust the garlic and lemon juice quantities based on taste preferences.

Keywords: spinach falafel, hummus bowl, baked falafel, healthy vegetarian bowl, Middle Eastern recipes, chickpea falafel, homemade hummus, wholemeal pittas