Falafel bowl with hummus and quinoa

Falafel bowl with hummus and quinoa: a filling bowl with crispy falafel, creamy hummus, baby spinach and pomegranate seeds.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 520 kcal per serving
• Protein: 16 g
• Fat: 22 g
• Carbs: 60 g

Ingredients

• 200 g falafel
• 150 g hummus (made with olive oil, no seed oils, or homemade)
• 50 g pomegranate seeds
• 100 g quinoa
• 100 g baby spinach
• 1 tbsp olive oil

Method

You’ll need: frying pan · sieve

1. Rinse the quinoa in a fine sieve under hot water and cook in lightly salted water until fluffy and tender.
2. Wash the baby spinach thoroughly and dry it well. Meanwhile, fry the falafel in olive oil until golden brown all over.
3. Divide the cooked quinoa between two bowls and arrange the baby spinach next to or underneath it.
4. Place the warm falafel in the bowls and add the hummus.
5. Scatter over the pomegranate seeds for freshness and a light crunch.
6. Serve straight away, while the falafel are still warm and the hummus is nice and creamy.

Good to know

A bowl like this feels like little effort and lots of flavour. Warm, creamy, fresh – and just right when you want to keep things simple.

Swaps

Quinoa → millet (similar fibre content, also gluten-free). Baby spinach → rocket (a little more peppery, also provides folate). Pomegranate seeds → blueberries (also contain polyphenols). Hummus → white bean purée with olive oil (mild, with fibre and some protein).

Allergens

Contains sesame (tahini in the hummus); shop-bought falafel can contain gluten. Suits children well as long as the falafel aren't too strongly spiced, and during pregnancy it's no concern with freshly washed spinach and hygienic preparation.

Dairy-free recipes