Homemade falafel bowl

The falafel and tabouli recipe will make much more than the single serving but they can be assembled into a wrap for lunch the next day. The falafel mixture can also be frozen in balls for up to one month to bake whenever you want some fresh falafel.



  • 2 cans of chickpeas
  • 1/3 red onion
  • 1/2 cup chopped parsley
  • 2 tablespoons minced garlic
  • 1/2 teaspoon chilli
  • 1 cup breadcrumbs
  • 2 tablespoons lemon juice
  • 1 tablespoon cumin
  • salt and pepper


  • mixed lettuce
  • 1/4 avocado sliced
  • 1/2 tomato sliced
  • 1/4 cucumber sliced
  • 1 pita bread cut into 6
  • 2 tablespoons hummus
  • 1 slices red onion


  • 1/2 cup parsley
  • 1/4 cup quinoa cooked
  • 1/4 red onion chopped
  • 1/2 tomato finely chopped
  • 2 tablespoons lemon juice



  1. Preheat oven to 180 degrees
  2. In a blender mix all falafel ingredients except the bread crumbs until well mixed
  3. Using a spatula, mix in breadcrumbs
  4. Roll mixture into balls around the size of a golf ball
  5. Brush with oil before baking in the oven for 25-30 minutes until golden
  6. While they are cooking mix together all the ingredients for the tabouli
  7. To serve,  arrange the salad, some falafel and tabouli in a bowl and then drizzle with hummus


Enjoy xx


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s