Spinach Falafel & Hummus Bowl Recipe

Introduction

This spinach falafel and hummus bowl is a vibrant, wholesome meal perfect for lunch or dinner. Packed with fresh spinach, crunchy vegetables, and flavorful homemade falafel, it’s comforting and nutritious. The creamy hummus ties everything together for a delightful Mediterranean-inspired dish.

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
• 400g chickpeas, drained (for hummus)
• 40ml olive oil, plus extra to serve (for hummus)
• 1 garlic clove, roughly chopped (for hummus)
• 1 lemon, juiced, plus extra to serve (optional)
• 2 tbsp tahini

Instructions

1. Step 1: Heat the oven to 190°C (170°C fan/gas mark 5) and line a baking sheet with non-stick parchment.
2. Step 2: In a food processor, combine 150g baby spinach, 400g drained chickpeas, 1 chopped garlic clove, 1 tsp ground cumin, ½ small bunch of chopped parsley, 2 tbsp plain flour, and a pinch of salt. Pulse until you have a coarse mixture.
3. Step 3: Lightly oil your hands, then shape the falafel mixture into about 16 balls. Place them on the baking sheet and press each slightly flat. Brush the tops with 1 tbsp olive oil.
4. Step 4: Bake the falafel for 20-25 minutes, turning halfway, until golden and firm.
5. Step 5: While the falafel cooks, make the hummus: blend 400g drained chickpeas, 40ml olive oil, 1 roughly chopped garlic clove, lemon juice, 2 tbsp tahini, and 50ml water in a food processor until smooth and silky.
6. Step 6: To serve, arrange baby spinach, cucumber slices, red onion, and falafel in separate sections of each bowl. Add a generous dollop of hummus, drizzle with olive oil, and season with black pepper. Toast the pittas and serve alongside, with extra lemon to squeeze over if desired.

Tips & Variations

• For a crispier falafel, try pan-frying in a little olive oil instead of baking.
• Add a pinch of cayenne or smoked paprika to the falafel mix for a subtle kick.
• Swap out parsley for coriander to change the flavor profile.
• You can use store-bought hummus to save time, but homemade makes a great difference in freshness.
• Serve with a side of yogurt or tzatziki for added creaminess.

Storage

Keep any leftover falafel and hummus separate in airtight containers in the refrigerator for up to 3 days. Reheat falafel gently in the oven or a dry pan to retain crispness. Store fresh vegetables separately and assemble just before eating for the best texture.

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 a few hours in advance and keep it covered in the fridge. Shape and bake them just before serving for the freshest taste.

Is this recipe suitable for vegans?

Absolutely! All ingredients used are plant-based, making this spinach falafel and hummus bowl a great vegan option.

Spinach Falafel & Hummus Bowl Recipe

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★★★★★

4.5 from 85 reviews

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

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Description

A vibrant and nutritious Spinach Falafel & Hummus Bowl combining homemade baked spinach falafel, creamy hummus, fresh vegetables, and toasted wholemeal pittas for a wholesome and satisfying meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Falafel:

• 150g baby spinach
• 400g can chickpeas, drained
• 1 garlic clove, chopped
• 1 tsp ground cumin
• 1/2 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 (for blending)

To Serve:

• 150g baby spinach
• 1/2 cucumber, sliced
• 1 red onion, finely sliced
• 4 wholemeal pittas, toasted
• Extra olive oil, for drizzling
• Black pepper, to taste
• Extra lemon, for squeezing (optional)

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Instructions

1. Prepare the falafel mixture: Heat the oven to 190C/170C fan/gas 5 and line a baking sheet with non-stick parchment. In a food processor, combine the falafel ingredients except the olive oil—these include baby spinach, drained chickpeas, chopped garlic, ground cumin, finely chopped parsley, and plain flour. Season lightly with salt and pulse until the mixture is coarse but holds together.
2. Shape and bake falafel: Lightly oil your hands, then take tablespoon-sized portions of the falafel mixture and roll them into about 16 balls. Place them on the prepared baking sheet and gently press each ball down slightly with your palm. Brush the tops with 1 tbsp olive oil. Bake for 20-25 minutes, turning halfway, until the falafel balls are firm and golden brown.
3. Make the hummus: While the falafel is baking, prepare the hummus by placing chickpeas, 40ml olive oil, roughly chopped garlic, lemon juice, tahini, and 50ml water into a food processor. Blitz until smooth and silky in texture. Adjust seasoning to taste if needed.
4. Assemble the bowls: In each serving bowl, arrange sections of fresh baby spinach, sliced cucumber, finely sliced red onion, and baked falafel. Add generous dollops of hummus. Drizzle extra olive oil over the top and grind black pepper to taste. Serve alongside toasted wholemeal pittas and lemon wedges for squeezing, if desired.

Notes

• For crispier falafel, you may choose to lightly spray with oil instead of brushing before baking.
• If you prefer, falafel may also be pan-fried or air-fried, but baking reduces oil usage and calories.
• Ensure the falafel mixture is not too wet; adding a bit more flour or draining chickpeas well can help.
• Hummus consistency can be adjusted with more water or olive oil depending on preference.
• Use fresh lemon juice for best brightness in hummus and salad components.
• This recipe is naturally vegetarian and can be made vegan if using vegan-friendly pittas and tahini.

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

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