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    Home > Blog > Vegetarian Recipes > Falafel Salad Hummus Bowls

    Falafel Salad Hummus Bowls

    by Teri Lyn Fisher · Published: Jan 24, 2017 · Modified: Aug 5, 2020

    Jump to Recipe
    Falafel salad hummus bowls with forks and grilled pita bread.

    I know I just mentioned it the other day, but my goodness do I love the rain. It was so refreshing to get some heavy showers in LA this past weekend! I love how cozy things get when it’s raining, plus I really love how bright, fresh and crisp everything outside seems to get after the rain has passed.

    Today we have one of my favorite “bowl” meals for you guys, our Falafel Salad Hummus Bowl! This bowl is filled with so many great flavors and textures and is really great as both lunch and dinner, but my favorite thing about this meal is how portable it is! The only thing I do differently if I’m taking this with me on the go is that I wait to dress the salad until I’m about to dig in. So simple, satisfying and delicious. Enjoy! xx, Jenny

    More falafel recipes you will love:

    • Falafel Pita Sandwiches
    • Falafel Burger
    A recipe for a Falafel Pita Sandwich
    Falafel burgers with veggies and sauce on a wooden cutting board.
    A close up of a falafel salad hummus bowls with a fork.

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    Falafel salad hummus bowls with forks and grilled pita bread.

    Falafel-Salad Hummus Bowls

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    RECIPE BY Teri & Jenny
    Prep Time: 40 minutes mins
    Cook Time: 15 minutes mins
    Resting Time: 12 hours hrs
    Servings: 4

      INGREDIENTS  

    falafel balls

    • 2 cups dry chick peas
    • 2 garlic cloves, chopped
    • ¼ yellow onion, chopped
    • ½ bunch curly parsley
    • ½ bunch cilantro
    • 1 tablespoon cumin
    • 3 ½ tablespoons oat flour or all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon cracked black pepper
    • oil for frying

    garlic hummus

    • 2 (15 ounce) cans chick peas, 1 can drained
    • ⅓ cup tahini
    • 1 teaspoon cumin
    • 2 garlic cloves, chopped
    • zest and juice of 1 lemon
    • 3 tablespoons water
    • salt and pepper to taste

    assembly

    • 3 tablespoons lemon juice
    • pinch sugar
    • 1 ½ tablespoons extra virgin olive oil
    • ¼ teaspoon salt
    • ⅛ teaspoon cracked black pepper
    • 2 heaping cups shredded romaine
    • ½ English cucumber, quartered and sliced
    • ¼ cup thinly sliced red onion
    • crumbled feta
    • lemon wedges

      INSTRUCTIONS  

    • In a large bowl, submerge dry chick peas in water, cover and soak for 12 to 24 hours. Drain.
    • Pour hydrated chick peas into the well of a food processor and add the remaining ingredients.
    • Process mixture until smooth and adjust seasonings.
    • Pour mixture into a mixing bowl, cover and refrigerate for 1 hour.
    • For hummus: Place all ingredients into a blender well and puree until silky smooth. Season generously with salt and pepper. Set aside.
    • Remove falafel mixture from the refrigerator and form into 1 ounce balls (2 tablespoons).
    • Fill a skillet (with tall sides) with 2 inches of oil and place over medium heat.
    • Carefully add falafels to the hot oil, about 1 inch apart an fry for 3 to 4 minutes. Flip each falafel and continue to fry for an additional 2 to 3 minutes. Drain onto paper towels and lightly season with salt. Repeat until all the falafels have been made.
    • For Salad: Pour lemon juice, sugar, oil, salt, and pepper into a mixing bowl and whisk together. Top mixture with romaine, cucumber and red onion and toss together.
    • To assemble: Scoop and spread some hummus into the bottom of each shallow bowl and top with some of the romaine mixture. Add 2 to 3 falafels to each bowl and finish with some crumbled feta and lemon wedges. Serve with grilled pita.
    Calories: 587kcal Carbohydrates: 76g Protein: 25g Fat: 23g Saturated Fat: 3g Sodium: 876mg Potassium: 1158mg Fiber: 20g Sugar: 13g Vitamin A: 850IU Vitamin C: 22mg Calcium: 235mg Iron: 9mg

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    January 24, 2017 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Shakshuka with White Beans and Spinach
    Next Post: Caramelized Onion and Herb Deviled Eggs Next Post >

    Reader Interactions

    January 24, 2017 / 6 Comments

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    1. Kari

      January 27, 2017 at 1:57 pm

      Yum! Those look delicious!
      Kari
      http://www.sweetteasweetie.com

      Reply
    2. Sabrina

      January 27, 2017 at 1:34 pm

      wouldn’t have otherwise known where to start making falafel OR hummus, great to know! thank you for this, looks like the perfect food for me this weekend

      Reply
    3. Emily

      January 24, 2017 at 4:43 pm

      Looks delicious! Could I used canned (hydrated) chickpeas to save some time?

      Reply
      • Jenny Park

        January 25, 2017 at 9:14 am

        The canned chick peas actually have too much moisture in them that the falafels will fall apart when you fry them. You could always dehydrate them a little in the oven, but the texture will be a little different and doing that will probably not help save too much time in the long run!

        Reply
        • Emily

          January 25, 2017 at 10:20 am

          Got it – thanks!

          Reply
      • 2sottamir

        October 20, 2021 at 5:35 am

        I think it was the best.

        Reply

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