Falafel bowl with hummus and herby tabbouleh

“Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed

Falafel Bowl

with hummus and tabbouleh

50 min (40 min active) · Medium

You'll need: Oven · Blender

Text written with AI assistance and reviewed by our editors

Crispy falafel from the oven instead of the deep-fat fryer, creamy lemon hummus and a tabbouleh that's more herbs than bulgur – just the way it should be.

Ingredients for 4 servings

4 servings

Convert to grams

  • For the falafel
  • 2 cansChickpeas (canned), drained
  • 1Onion
  • 2 clovesGarlic
  • 1 bunchParsley, flat-leaf
  • ½ bunchCoriander
  • 2 tspCumin, ground
  • 3 tbspPlain flour (type 405)
  • 1 tspBaking powder
  • 3 tbspOlive oil
  • 1 tspSalt
  • For the hummus
  • 1 canChickpeas (canned), drained
  • 3 tbspTahini
  • 1Lemon
  • 1 cloveGarlic
  • 60 mlWater, ice-cold
  • 1 pinchSalt
  • For the tabbouleh
  • 150 gBulgur
  • 200 gCherry tomatoes
  • ½Cucumber
  • 1 bunchParsley, flat-leaf
  • ½ bunchMint
  • 3 tbspOlive oil
  • 1Lemon
  • 2 pinchesSalt
  • To serve
  • 1 pinchPaprika, sweet

Contains: Gluten, Sesame

Method

  1. Step 1: Preheat the oven to 200 °C (fan). Pour 300 ml boiling water and a pinch of salt over the bulgur, cover and leave to swell for 15 minutes.

    Oven converted: 200 °C fan = 220 °C conventional · 425 °F · gas mark 7

    Timer: 15 min

  2. Step 2: Pat the chickpeas for the falafel thoroughly dry. Pulse them in the blender with the onion, garlic, parsley, coriander, cumin and salt until coarsely chopped – grainy, not mushy. Knead in the flour and baking powder.

  3. Step 3: With damp hands, shape about 16 walnut-sized balls, press them slightly flat and place on a baking tray lined with baking paper. Brush all over with oil and bake for 25 minutes, turning after 15 minutes.

    Timer: 25 min

  4. Step 4: For the hummus, blend the chickpeas, tahini, juice of one lemon, garlic, ice-cold water and salt in the blender for 3 minutes until really creamy.

  5. Step 5: For the tabbouleh, finely dice the tomatoes and cucumber and finely chop the parsley and mint. Mix with the bulgur, olive oil, lemon juice and salt.

  6. Step 6: Spread the hummus into bowls and arrange the tabbouleh and falafel alongside. Finish the hummus with paprika and a drizzle of olive oil.

Tips

  • Pat the chickpeas really dry, otherwise the falafel won't hold together.
  • For extra-creamy hummus, add the water ice-cold and blend for a minute longer rather than less.

Swaps

  • Gluten-free: replace the bulgur with quinoa and the flour with chickpea flour.
  • Short on time? Buy ready-made hummus – nobody needs to know.

Storage

Stored separately, all the components keep for 3 days in the fridge; briefly crisp up the falafel in the oven.

Nutrition per serving

Nutrition per serving
Calories630 kcal
Protein22 g
Carbohydrates69 g
Fat27 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

You'll also find this recipe in: Vegan, Without Compromise

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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 2 cans Chickpeas (canned)
  • 1 Onion
  • 2 cloves Garlic
  • 1 bunch Parsley, flat-leaf
  • ½ bunch Coriander
  • 2 tsp Cumin, ground
  • 3 tbsp Plain flour (type 405)
  • 1 tsp Baking powder
  • 3 tbsp Olive oil
  • 1 can Chickpeas (canned)
  • 3 tbsp Tahini
  • 1 Lemon
  • 1 clove Garlic
  • 150 g Bulgur
  • 200 g Cherry tomatoes
  • ½ Cucumber
  • 1 bunch Parsley, flat-leaf
  • ½ bunch Mint
  • 3 tbsp Olive oil
  • 1 Lemon

Check the pantry

  • 1 tsp Salt
  • 60 ml Water
  • 1 pinch Salt
  • 2 pinches Salt
  • 1 pinch Paprika, sweet

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Image credits

Image credits:

  • Cover image: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed
  • Beef goulash in a rich paprika sauce served with tagliatelle: “Child Care Recipes (Team Nutiriton) (20211103-FNS-UNC-8742)” by USDAgov, Public domain, Source – cropped and recompressed

All image credits