Looking for a quick, healthy and delicious lunch or light meal option? Try this fresh, colourful and tasty Falafel Bowl! This recipe makes use of microwave rice and store-bought falafel to make it extra fast and easy. In just 10 minutes you can be enjoying a vegetarian meal packed with protein and fibre from chickpeas and falafel. From the creamy feta and beetroot (beet) hummus, to the crunchy vegetables and nutty chickpeas, these bowls are full of tasty, nourishing and wholesome ingredients.
Can you make this Falafel Bowl ahead of time?
This Falafel Bowl is best prepared and served immediately, but all the vegetables can be sliced and stored in an airtight container for up to 3 days to create a speedy meal.
Is this Falafel Bowl suitable for leftovers?
This Falafel Bowl is best eaten immediately, but leftovers can be stored in the fridge for up to 24 hours in an airtight container.
Print Falafel Bowl
- Total Time: 10 mins
- Yield: 2 1x
Ingredients
- 250 g (9 oz) brown rice medley microwave pouch
- 6 falafel balls
- 1 cup (50 g) baby spinach leaves
- 1 small cucumber, sliced
- ½ cup (75 g) grape tomatoes
- 400 g (14 oz) canned chickpeas
- ¼ cup (35 g) crumbled feta
- ¼ cup (30 g) finely sliced red onion
- ¼ cup (45 g) pitted kalamata olives
- 4 tbsp beetroot (beet) hummus (or substitute with regular hummus)
- Lemon wedges and olive oil, to serve
Instructions
- Heat the brown rice medley and falafel balls as per the packet instructions.
- Divide all ingredients across two bowls. Finish with a squeeze of lemon juice and a drizzle of olive oil.
Notes
MAKE AHEAD
Best prepared and served immediately, but all the vegetables can be sliced and stored in an airtight container for up to 3 days to create a speedy meal.
LEFTOVERS
Best eaten immediately, but leftovers can be stored in the fridge in an airtight container for up to 24 hours.
- Prep Time: 10 mins
- Category: healthy bowl
- Method: heat, assemble
- Cuisine: Middle Eastern
- Diet: Vegetarian
