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Falafel Bowl Recipe

Falafel Bowl

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  • Total Time: 10 mins
  • Yield: 2 1x


  • 250 g brown rice medley microwave pouch
  • 6 falafel balls
  • 1 cup (30 g) spinach leaves
  • 1 small cucumber, sliced
  • ½ cup (75 g) grape tomatoes
  • 1 tin (400 g/14 oz) chickpeas
  • ¼ cup (25 g) feta cheese
  • ¼ cup (30 g) finely sliced red onions
  • ¼ cup (40 g) Kalamata olives
  • 4 tbsp beetroot hommus (or substitute with regular hommus)
  • Lemon wedges and olive oil, to finish


  1. Heat brown rice medley and falafel balls as per packet instructions.
  2. Divide all ingredients across two bowls. Finish with a squeeze of lemon juice and a drizzle of olive oil to serve.



Best prepared and served immediately, but all the vegetables can be sliced and stored in an air-tight container for up to 3 days to create a speedy meal.


Best eaten immediately, but leftovers can be stored in the fridge for up to 24 hours.

  • Author: Nicole
  • Prep Time: 10 mins
  • Category: healthy bowl
  • Method: heat, assemble
  • Cuisine: Middle Eastern
  • Diet: Vegetarian