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Spinach Falafel & Hummus Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/spinach-falafel-and-hummus-bowl-recipe/