Brown Rice Falafel Bowl

Brown Rice Falafel Bowl

Brown Rice Falafel Bowl

By: Naomi Sherman

Use cooked brown rice to make a fast and fresh tabbouleh. Pair it with delicious falafels from the refrigerated section of the supermarket and you have a lunch bowl that is healthy and full of flavour yet requires almost no hands-on time from yourself.



Prep time

Cook time



  • 250g cooked brown rice
  • 1 cup fresh parsley leaves
  • ¼ cup fresh mint leaves, chopped
  • 1 small red onion, diced
  • 2 large tomatoes
  • 1 large cucumber, peeled & halved
  • 1 tbsp lime juice
  • 2 tbsp light olive oil
  • Salt, to taste
  • 225g packet falafels
  • 4 cherry tomatoes
  • 1 cup baby spinach leaves
  • ¼ cup hummus
  • 2 tbsp extra-virgin olive oil


  • Cut the tomatoes into quarters and scoop out the pulp and seeds from the centre — this will stop your tabbouleh becoming watery and soggy.
  • Dice the remaining firm tomato flesh and add to the bowl.
  • Whisk the lime juice, olive oil and salt together and drizzle over the salad.
  • Stir through until everything is well coated.
  • Divide the tabbouleh between 4 bowls or serving containers.
  • Use a vegetable peeler to create cucumber ribbons with the remaining half of the cucumber and add to the bowls along with halved cherry tomatoes.
  • Portion out the falafels into each bowl and add a big dollop of hummus.
  • Finish each bowl with a drizzle of extra-virgin olive oil.
  • Serve cold.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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