Falafel Bowls with Hummus and Cucumber-Tomato Salad

Steps

Every amount is written into the step where you use it.

Baked Falafel

1. Preheat the oven to 400°F. 10 min
2. Arrange all 32 frozen falafel in a single layer on a rimmed baking sheet and brush with 1 tablespoon olive oil. 3 min
3. Bake the falafel for 20 minutes, flipping once at the halfway point, until deep golden brown and crispy on the outside. 20 min
4. Transfer the falafel to a plate and serve immediately over the hummus bowls. 2 min

Hummus Bowls and Cucumber-Tomato Saladside

1. Dice the 2 English cucumbers into ½-inch pieces, halve the 2 cups cherry tomatoes, finely dice the ½ red onion, roughly chop the ½ cup fresh parsley and ¼ cup fresh mint, and add everything to a large bowl. 10 min
2. Drizzle 3 tablespoons extra-virgin olive oil and 2 tablespoons freshly squeezed lemon juice over the vegetables, then season with ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon ground cumin; toss well to combine. 2 min
3. Divide the 16 oz hummus among 4 wide bowls, spreading it into a thick swirl with the back of a spoon, then drizzle each bowl with 2 tablespoons extra-virgin olive oil total and dust with ½ teaspoon paprika. 4 min
4. Spoon the cucumber-tomato salad alongside the hummus in each bowl, then nestle the hot falafel on top; serve with warmed pita bread on the side, if using. 2 min