Beetroot Hummus and Herby Falafel Tabbouleh Bowls Recipe with Nourishing Amy

An easy summer recipe, these tasty Beetroot Hummus and Herby Falafel Tabouleh Bowls were dreamt up by food blogger, @Nourishing.Amy. Packed full of flavour, they also make a delicious picnic recipe and can even be made in advance. But enough chatting, let’s tuck in!

Beetroot Hummus and Herby Falafel Tabbouleh Bowls

Prep Time: 20 minutes
Cooking Time:
12 minutes plus cooling
Serves: 3

You’ll need:

For the Herby Falafel:

1 tin chickpeas, drained (240g)

1 small bunch fresh parsley, stalks too

1 small bunch fresh mint

2 spring onions, roughly chopped

2 cloves garlic, crushed

1 tbsp tahini

½ tsp baking powder

2 tbsp plain or GF flour

1 tsp ground cumin

Salt and black pepper

For the Beetroot Hummus:

1 tin chickpeas, drained (240g)

100g pre-cooked beetroot

2 cloves garlic, crushed

½ tsp ground cumin

1 ½ tbsp lemon juice

2 tbsp tahini

1 tbsp olive oil

Salt and pepper

For the Tabouleh Salad:

100g quinoa or buckwheat

1 beef tomato, chopped small (or 200g cherry tomatoes)

100g cucumber, chopped small

½ red onion, small dice

1 handful fresh parsley, chopped

1 handful fresh mint, chopped

1 tbsp olive oil

1 tbsp lemon juice

Salt and pepper


1. Firstly, make the Herby Falafel: add the drained chickpeas, fresh parsley, fresh mint, spring onion, garlic, tahini, salt and pepper to a blender or food processor and blend to a chunky mix (some small lumps are OK). Stir in the baking powder and the flour to make a thick mix. Allow to rest for 10 minutes.

2. Preheat the oven to 160°C fan/180°C/Gas Mark 4 and line 1 large or 2 smaller baking trays with parchment paper. Divide the falafel mix into 10-12 pieces, roll into balls and place on the trays. Bake for 10-12 minutes until firm to touch and turning golden on top. Allow to cool for 10 minutes before moving.

Leftovers will keep in the fridge in a sealed container for 2-3 days or they freeze well for 1 month.

3.Meanwhile, make the beetroot hummus: add all the ingredients to a blender or food processor and blend until really smooth, adding salt and pepper taste. Transfer to a sealable container and chill in the fridge.

Extra hummus will keep for 3-5 days in the fridge.

4. Prepare the tabbouleh salad: cook the quinoa or buckwheat according to the packet instructions and allow to cool (this can be done ahead of time). Chop all the vegetables and herbs and add to a bowl with the cool quinoa/buckwheat, olive oil, lemon juice and salt and pepper. Toss well.

Leftovers will keep in sealed container in the fridge for 2-3 days.

5. Divide the beetroot hummus between 3 bowls, top with the tabbouleh salad, the herby falafel and extra fresh herbs and lemon wedges, if desired.

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