Calling all falafel and hummus lovers! I know there are lots of you out there; this recipe is one for you guys.
This recipe features beetroot and chickpea falafels smothered in a tasty, creamy spinach hummus. A bright, beautiful bowl of delicious and nutritious goodness made with my favorite blitzer by Vitamix. It’s a hummus lover’s best friend.
For those of you who have never tried falafel before, they are a deep-fried patty made from fava beans or ground chickpeas (also known as garbanzo beans)—or a combination of both. A variety of herbs and spices are added to them to give them their signature taste.
Falafels are a popular Middle Eastern dish. The best part about the crispy, flavorful balls is that they are usually vegan and are made without any animal products.
For those of you who can’t seem to get enough falafels in your life, try this vegan falafel buddha bowl! This falafel buddha bowl recipe is chockfull of flavor and is bursting with healthy nutrients. Plus, this recipe is the perfect plant-based lunch idea. You can easily make it and it’s easy to bring on-the-go. The recipe features a number of mouthwatering herbs and spices, including cumin and coriander.
For more creamy hummus recipes, try making these vegan spring rolls with hummus and rainbow slaw! This recipe features only a handful of colorful ingredients. These include rice paper wraps, hummus, green leaves, raw-slaw, sea salt, and a dash of pepper. The recipe author also mentions getting creative with filling ingredients! Try sprucing up your wrap with sweet peppers, chopped carrots, celery, quinoa salad, fresh basil, or parsley.
You can also try giving your hummus a kick with power greens! This vegan green hummus recipe is the perfect healthy spread for sandwiches or as a dip to serve with chips or chopped vegetables. This zesty recipe calls for tahini sauce, tamari, lemon juice, and garlic powder—just to name a few ingredients. Plus, this recipe is incredibly easy to make and can be whipped up in under ten minutes!
This recipe was republished with permission from Bettina’s Kitchen.