Rainbow falafel bowls with beet houmous
Prep
15 mins
Cook
15 mins
Servings
2
Difficulty
Easy
My go to recipe when I want something colorful and satisfying in under thirty minutes. These rainbow falafel bowls come together so quickly, they're perfect for busy weeknights. I love topping crispy falafel with vibrant roasted peppers, my homemade beet houmous, and fresh salad greens. The chickpeas in falafel pack loads of fiber and protein to keep you full for hours. Best of all, everything comes together in your bowl, no fuss, no mess. It's healthy eating made simple.
Ella x
Ingredients
- 200 gramsfalafel(The Levantine Table Herb Falafels)
- 140 gramspeppadew mild sweet piquanté peppers(Peppadew Sweet Piquanté Peppers)
- 200 gramshoumous
- 116 gramsrainbow side salad
Detail level
Instructions
- 1
Heat the falafels according to pack instructions.
- 2
Drain the peppers, reserving some of the pickling liquid. In a small bowl, whisk 2 tbsp of the pepper pickle with 1 tbsp oil and some seasoning to make a dressing. Quarter the peppers.
- 3
Swirl the houmous onto 2 shallow bowls, add a mound of rainbow salad and the heated falafels to each, then drizzle the dressing over the salad. Crack over some black pepper to serve. Good with warmed flatbread, tortillas or pitta. You could add a little lemon zest to the dressing too, if liked.
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