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Vegan Falafel Bowl with Beet Hummus

This vegan falafel bowl with beet hummus is a classic go-to for lunch or dinner.

Ingredients

  • 2 cups pearl cous cous
  • 1/2 cup hummus
  • 1 tbsp beet powder
  • 4 small persian cucumbers, peeled and diced
  • 24 cherry tomatoes, halved

Falafel Balls

  • 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

Instructions

Falafel Balls

  • 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.

Bowl

  • 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.