Brown Rice Falafel Bowl

Ingredients

• 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

Method

• 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.