Vegan salad bowl
Whip up an easy vegan salad, with beans, radish, pickled cabbage and couscous. Bursting with flavour, it makes a satisfying dinner or lunch on the go
Spinach falafel & hummus bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150g baby spinach
- 1⁄2 cucumbersliced
- 1 red onionfinely sliced
- 4 wholemeal pittastoasted, to serve
For the falafel
- 150g baby spinach
- 400g can chickpeasdrained
- 1 garlic clovechopped
- 1 tsp ground cumin
- 1⁄2 small bunch of parsleyfinely chopped
- 2 tbsp plain flour
- 1 tbsp olive oilplus extra for rolling
For the hummus
- 400g chickpeasdrained
- 40ml olive oilplus extra to serve
- 1 garlic cloveroughly chopped
- 1 lemonjuiced, plus extra to serve (optional)
- 2 tbsp tahini
Nutrition: Per serving
- kcal379
- fat22g
- saturates3g
- carbs27g
- sugars4g
- fibre10ghigh
- protein14g
- salt0.1g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
step 2
Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
step 3
While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
step 4
Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.
