Dinner

Spinach Falafel & Hummus Bowl Recipe

ByBen Miller January 22, 2026January 22, 2026

Introduction

This spinach falafel and hummus bowl is a vibrant, wholesome meal perfect for any time of day. Combining tender falafel, creamy hummus, and fresh vegetables, it’s a delightful dish that’s both satisfying and nutritious.

A white bowl contains five dark green falafel patties arranged on one side, slightly overlapping each other. Below them is a creamy, smooth layer of light beige hummus drizzled with olive oil and sprinkled with black pepper. Next to the falafel is a small stack of three long pieces of toasted flatbread, light brown with a crisp texture. On the other side of the bowl is fresh green spinach and light green cucumber slices with some black pepper on top. A small pile of thinly sliced purple and white onions is placed between the hummus and vegetables. A lemon half, bright yellow and juicy, sits at the edge near the greens. The bowl is set on a white marbled surface with a hint of a white cloth to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g baby spinach
1/2 cucumber, sliced
1 red onion, finely sliced
4 wholemeal pittas, toasted, to serve
400g can chickpeas, drained
1 garlic clove, chopped
1 tsp ground cumin
1/2 small bunch of parsley, finely chopped
2 tbsp plain flour
1 tbsp olive oil, plus extra for rolling
40ml olive oil, plus extra to serve
1 garlic clove, roughly chopped
1 lemon, juiced, plus extra to serve (optional)
2 tbsp tahini

Instructions

Step 1: Heat the oven to 190°C (170°C fan)/gas mark 5 and line a baking sheet with non-stick parchment. In a food processor, combine all the falafel ingredients except the olive oil and season lightly. Pulse until you have a rough mixture.
Step 2: Lightly oil your hands, then shape tablespoons of the falafel mix into about 16 balls. Place them on the baking sheet and press each slightly flat. Brush with 1 tbsp olive oil and bake for 20-25 minutes until firm and golden, turning halfway through.
Step 3: While the falafel bakes, make the hummus. In a food processor, blend the chickpeas, garlic, cumin, parsley, tahini, lemon juice, 40ml olive oil, and 50ml water until smooth and silky.
Step 4: To assemble, divide the baby spinach, cucumber slices, red onion, and falafel into different sections of each bowl. Add a generous spoonful of hummus and drizzle with extra olive oil. Finish with a grind of black pepper and serve with toasted pittas and extra lemon on the side if desired.

Tips & Variations

For a crispier falafel, try pan-frying in a little oil instead of baking.
Add a pinch of cayenne pepper or chili flakes to the falafel mix for extra heat.
Swap parsley for fresh coriander for a different flavor twist.
Use plain Greek yogurt on the side for a creamy contrast to the hummus.

Storage

Store any leftover falafel and hummus separately in airtight containers in the fridge for up to 3 days. Reheat falafel in the oven or toaster oven to keep them crisp. Hummus can be enjoyed cold or brought to room temperature before serving.

How to Serve

A white bowl sits on a white marbled surface containing layered food items. The bottom left holds a smooth, creamy, light beige hummus spread with a drizzle of olive oil and a sprinkle of black pepper. Above the hummus, five dark green falafel balls with a rough texture form a cluster. To the right of the falafel, three triangular pieces of beige pita bread are stacked leaning against the falafel. Next to the pita, there are fresh light green cucumber slices with black pepper on them, and dark green fresh spinach leaves filling the top right section. A small pile of thinly sliced purple and white red onion rests near the center of the bowl. A round lemon slice with a bright yellow color is placed near the spinach on the bottom right edge of the bowl. Another small white bowl with more hummus is partially visible at the top. The scene is set against a white marbled background with a beige cloth partially covering the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but remember to soak dried chickpeas overnight and cook them until tender before using. This will give a better texture and flavor for both the falafel and hummus.

Is this recipe suitable for freezing?

Falafel can be frozen before baking. Place shaped falafel balls on a tray to freeze individually, then transfer to a container. Bake from frozen, adding a few extra minutes to the cooking time. Hummus freezes well but may slightly change in texture upon thawing; stir well before serving.