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Supercharged Falafel Bowls

Supercharged Falafel Bowls

with Hummus Dressing and Spiced Pita Crisps

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This recipe proves that a few humble ingredients can come together to make an unforgettable dinner! Fresh veggies are the star of these wholesome bowls, supported by savoury pita chips and crispy falafels. It's a combo so delicious, you won't want to put your fork down.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 unit


170 g

Beefsteak Tomato

132 g

Mini Cucumber

4 tbsp



7 g


113 g

Baby Spinach

160 g

Sweet Bell Pepper

2 unit

Pita Bread


1 tbsp

Turkish Spice Blend


1 unit


30 g

Mixed Olives


1 unit

Garlic, cloves

2 tbsp

Plant-Based Mayonnaise


Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat52 g
Saturated Fat7 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber15 g
Protein21 g
Cholesterol0 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut cucumber in half lengthwise, then into 1/4-inch half-moons. Cut tomato into 1/4-inch pieces. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley. Zest, then juice lemon. Drain, then roughly chop or tear olives. Peel, then mince or grate garlic.


Cut pitas into 1/2-inch pieces. Add pitas, Turkish Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a large bowl, then toss to combine. Arrange pitas in a single layer on a parchment-lined baking sheet and bake in the middle of the oven until golden-brown, 5-7 min. Transfer to a plate.


While pitas toast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel and peppers. Cook, flipping occasionally, until falafel is golden-brown and peppers are tender-crisp, 6-8 min.


While falafel cook, add lemon zest, half the plant-based mayo (use all for 4 ppl), garlic, hummus and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.


Combine remaining lemon juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in the same large bowl (from step 2). Add tomatoes, cucumbers, olives, pita crisps and baby spinach. Season with salt and pepper, then toss to combine.


Divide salad between plates. Top with falafel and peppers. Dollop with hummus dressing. Sprinkle parsley over top.