Falafel Veggie Lunch Bowl with Hummus | Easy Vegan Lunch Idea
- Culinary Collaborations
- Jun 30
- 4 min read
Falafel Veggie Lunch Bowl with Hummus Recipe
An easy vegan lunch idea, this Falafel Veggie Lunch Bowl recipe brings together crisp red cabbage, sweet carrot ribbons, green peas, golden falafel and creamy hummus in one colorful plant-based meal. It is fresh, filling and easy to assemble, with plenty of crunch, brightness and texture in every bite.
Servings: 2 bowls | Prep Time: 25 minutes | Cook Time: 20 minutes
Ingredients
For the Falafel
1 can (15 oz. / 425 g.) chickpeas, drained and rinsed
½ cup (15 g.) chopped fresh parsley
¼ cup (15 g.) chopped fresh cilantro
2 garlic cloves, minced
2 tbsp. (16 g.) oat flour or chickpea flour
1 tbsp. (15 ml.) fresh lemon juice
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. baking powder
½ tsp. fine sea salt
Freshly ground black pepper, to taste
1 tbsp. (15 ml.) olive oil, plus more for brushing
For the Bowls
2 cups (140 g.) shredded red cabbage
1 ½ cups (210 g.) cooked green peas, cooled
2 large carrots, peeled into ribbons
¼ cup (30 g.) pumpkin seeds
¼ cup (10 g.) chopped fresh parsley
¾ cup (180 g.) classic hummus
1 tbsp. (15 ml.) olive oil, for drizzling
½ tsp. smoked paprika, for serving
Freshly ground black pepper, to taste
Lemon wedges, for serving
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Add the chickpeas, parsley, cilantro, garlic, oat flour, lemon juice, cumin, coriander, baking powder, salt and black pepper to a food processor.
Pulse until the mixture is finely chopped and holds together when pressed. Do not process it into a completely smooth paste; a little texture helps the falafel look and taste better.
Scoop the mixture into 10 to 12 small rounds, using about 1 ½ tbsp. mixture for each one. Gently flatten each piece into a small patty.
Arrange the falafel on the prepared baking sheet. Brush lightly with olive oil.
Bake for 18 to 20 minutes, turning once halfway through, until the falafel are golden and lightly crisp on the outside.
While the falafel bake, prepare the vegetables. Divide the shredded red cabbage, green peas and carrot ribbons between 2 wide bowls, keeping each ingredient in its own section.
Add 5 to 6 falafel to each bowl.
Spoon the hummus into a small bowl or ramekin and place it inside each lunch bowl, or add a generous scoop directly into the bowl.
Sprinkle the peas and vegetables with pumpkin seeds and chopped parsley.
Drizzle the hummus with olive oil and dust with smoked paprika. Finish with black pepper and serve with lemon wedges.
Make It Yours
For a heartier bowl, add ½ cup (90 g.) cooked quinoa, brown rice or couscous to each serving.
For more crunch, add sliced cucumber, radishes or toasted pita chips.
For extra brightness, drizzle the vegetables with 1 tbsp. (15 ml.) lemon juice before serving.
For a spicier version, add a pinch of cayenne to the falafel mixture or serve the bowl with harissa, chili crisp or a spicy tahini sauce.
For a creamier finish, add a spoonful of plant-based yogurt next to the hummus.
Kitchen Notes
The falafel mixture should be moist enough to hold together but not wet. If it feels too soft, add another 1 tbsp. (8 g.) oat flour or chickpea flour and let it rest for 5 minutes before shaping.
Carrot ribbons give the bowl the same generous, fresh look as thinly sliced vegetables without needing a spiralizer. Use a vegetable peeler and rotate the carrot as you work to create wide ribbons.
For the cleanest presentation, arrange the vegetables in sections before adding the falafel and hummus. This keeps the colors distinct and makes the bowl look full and intentional.
Pairs Well With
Serve this bowl with warm pita, lemon-tahini dressing, cucumber tomato salad, roasted sweet potatoes, tabbouleh, lentil soup or a simple bowl of fresh fruit.
Creamy Lemon Hummus Recipe
This Creamy Lemon Hummus is smooth, bright and simple enough to use as a dip, spread or bowl addition. Chickpeas, tahini, lemon, garlic and olive oil blend into a rich, velvety hummus that pairs beautifully with falafel, crisp vegetables, warm pita and grain bowls.
Servings: About 1 ¾ cups | Prep Time: 10 minutes | Cook Time: 0 minutes
Ingredients
1 can (15 oz. / 425 g.) chickpeas, drained and rinsed
¼ cup (60 g.) tahini
3 tbsp. (45 ml.) fresh lemon juice
2 tbsp. (30 ml.) extra-virgin olive oil, plus more for serving
2 tbsp. (30 ml.) cold water, plus more as needed
1 small garlic clove, minced
½ tsp. ground cumin
½ tsp. fine sea salt, plus more to taste
Freshly ground black pepper, to taste
For Serving
Extra-virgin olive oil
Smoked paprika or sweet paprika
Chopped fresh parsley
Lemon wedges
Directions
Add the chickpeas, tahini, lemon juice, olive oil, cold water, garlic, cumin, salt and black pepper to a food processor.
Process for 1 to 2 minutes, stopping to scrape down the sides as needed.
Add more cold water 1 tbsp. (15 ml.) at a time until the hummus is smooth, creamy and thick enough to hold a soft swirl.
Taste and adjust with more lemon juice, salt or black pepper, if needed.
Spoon the hummus into a small serving bowl. Use the back of a spoon to make a shallow swirl on top.
Drizzle with olive oil, dust with paprika and finish with chopped parsley.
Make It Yours
For a brighter hummus, add 1 tsp. finely grated lemon zest.
For a deeper flavor, add 1 roasted garlic clove in place of the raw garlic.
For a thinner bowl drizzle, blend in an additional 2 to 4 tbsp. (30 to 60 ml.) cold water until pourable.
For a spicier version, add a pinch of cayenne or serve with chili crisp spooned over the top.
Kitchen Notes
Cold water helps the hummus become lighter and smoother. Add it slowly so the hummus stays thick enough for dipping or spooning into bowls.
For an extra-smooth hummus, simmer the drained chickpeas in water with ½ tsp. baking soda for 10 minutes, then rinse well before blending. This softens the chickpeas and gives the hummus a silkier texture.
If using this hummus for the Falafel Veggie Lunch Bowl, keep it fairly thick so it holds its shape in a ramekin or as a scoop in the bowl.
Pairs Well With
Serve with falafel, carrot ribbons, red cabbage, green peas, warm pita, cucumber slices, roasted vegetables, grain bowls or crisp salad plates.
