Mediterranean Buddha Bowl with Falafel & Hummus

Name: Mediterranean Buddha Bowl with Falafel & Hummus
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup (185 g) cooked quinoa (for 2 servings); 1 cup (240 g) canned chickpeas, drained; 2 tbsp chickpea flour; 2 cloves garlic, minced; 1 handful fresh parsley, chopped; 1/2 tsp ground cumin; 4 tbsp hummus; 2 tbsp tahini + juice of 1 lemon; 1 cup cherry tomatoes and 1 cucumber, diced; 2 cups baby spinach or mixed greens

Baked falafel, hummus, quinoa and fresh veggies with tahini-lemon dressing — a wholesome vegan bowl.

Total: 40 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 520 kcal

Updated: July 25, 2026

In short

Mediterranean Buddha Bowl with Falafel & Hummus contains 520 calories per serving: 18 g protein, 62 g carbohydrate and 22 g fat. It takes 40 minutes in total and makes 2 servings.

About this recipe

This Mediterranean buddha bowl combines protein-rich baked falafel, creamy hummus and fluffy quinoa with crisp fresh vegetables and a zesty tahini-lemon dressing. It is a balanced, plant-based meal packed with fiber, plant protein and Mediterranean flavor.

Method

1
Mash the chickpeas with the chickpea flour, garlic, parsley, cumin and a pinch of salt into a coarse falafel dough.
2
Shape the mixture into 8-10 small patties and chill in the fridge for 10 minutes.
3
Bake the falafel at 200°C for 18-20 minutes, flipping once, until golden and firm.
4
Whisk the tahini, lemon juice, a pinch of salt and 2-3 tbsp water into a smooth, pourable dressing.
5
Divide the cooked quinoa between two bowls as the base.
6
Arrange the baby spinach, cherry tomatoes and cucumber over the quinoa.
7
Add the baked falafel and a generous spoonful of hummus to each bowl.
8
Drizzle everything with the tahini-lemon dressing and serve.