This vegan falafel bowl with beet hummus is one of my favorite go-to recipes to meal prep. It has minimal ingredients, is hydrating, and extremely filling. This recipe is high in volume and low in calories making it an amazing weight loss meal. Freeze any balls you don’t use and pop them in the air fryer or oven when ready to eat.
Vegan Falafel Bowl Balls
Falafel is a staple in Mediterranean cuisine. They are naturally vegan and I easily made them gluten-free by using Bob Red Mill’s gluten-free all-purpose flour. The main ingredients in your falafel balls include:
- Fresh herbs (I used cilantro leaves, parsley leaves, and dill)
The key to creating the perfect shape is using an ice cream scooper. Here are my top Amazon picks:
The beet hummus in this vegan falafel bowl is such a fun pop of color. Beet hummus is incredibly easy to make – all you need to do is combine hummus with beet powder. Nutritious and reliable beet powders I love:
For the hummus – you can either make it from scratch, or buy a premade version at your local grocery store or online. If you’re buying a premade hummus, make sure the ingredients are minimal and don’t contain anything you can’t pronounce (if you can’t pronounce an ingredient, it’s probably a chemical.) I also try to avoid canola oil, but it’s not the end of the world. Here are my favorite brands to buy hummus from:
Vegan Falafel Bowl with Beet Hummus
- 2 cups pearl cous cous
- 1/2 cup hummus
- 1 tbsp beet powder
- 4 small persian cucumbers, peeled and diced
- 24 cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 3/4 cup fresh parsley leaves
- 3/4 cup fresh cilantro leaves
- 1/2 cup fresh dill
- 1 small onion
- 5 garlic cloves
- 1/2 cup gf all purpose flour
- 1 tsp baking powder
- sea salt & pepper to taste
- preheat air fryer or oven to 400 degrees.
- add all of the ingredients into a food processor and pulse. mixture should be rough, so don't over blend.
- use an ice cream scooper to scoop the mixture onto a cutting board. then arrange in your air fryer (or parchment lined baking tray) and bake for about 15 minutes. at that point give them a little shake (or use a spoon to turn them over if baking in the oven) and cook for another 5-10 minutes. if you feel they are too soft, keep cooking them. make sure to keep a close eye on them throughout to avoid burning them.
- this mixture can make anywhere from 12 to 18 balls depending on the size of your scooper.
- cook the pearl cous cous in water according to package instructions. peel and dice your cucumbers and halve your cherry tomatoes.
- in a small dish mix the hummus with the beet powder.
- arrange the cooked cous cous, halved cherry tomatoes, diced cucumbers, falafel balls, and beet hummus into four separate bowls or meal prep containers. top with sea salt, pepper, and additional fresh parsley and cilantro if you'd like.