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Make our rainbow falafel mezze
2min read

Make our rainbow falafel mezze

by Valentina Concordia
2min read

Our new July dish launch is sunshine in a bowl. This summer staple is full of crispy falafel, beet hummus, juicy roasted veg and a fluffy bulgur wheat puy lentil salad. Here's how we make it. 

Prep Time


Cook Time



4 servings


for the beetroot hummus: 

  • 1 tin cooked chickpeas 
  • 2 cooked beets 
  • ⅓ cup water
  • 1 lemon juice, juiced 
  • 2 tbsp tahini
  • 1 tsp garlic puree
  • ¼ tsp sea salt
  • ¼ tsp cumin

for the grain:

  • 1 cup cooked bulgur wheat 
  • 6 dried apricots, diced
  • ½ tbsp olive oil
  • ½ lemon, juiced
  • 1 tsp garlic puree
  • 2 tbsp chopped parsley
  • ½ red onion, sliced and roasted 
  • 1 cup cooked puy lentils

for the veg:

  • 1 large sweet potato, diced
  • 2 red peppers, diced
  • 2 courgettes, diced
  • 1 tbsp olive oil
  • 12 cherry tomatoes, halved
  • 1 tsp zaatar   
  • 1 sumac
  • 1 tsp dried italian herbs
  • ½ tbsp olive oil
  • ½ tsp garlic puree
  • ¼ tsp sea salt

to serve:

  • 3 tbsp pistachios, nibbed
  • 3 tbsp hazelnuts, blanched
  • 12 falafel  



to make the hummus: 

Add cooked chickpeas, cooked beetroot, lemon juice, tahini, garlic puree, sea salt and cumin to a blender. Blend on high until smooth. Add water to loosen up.


to make the grain: 

Toss cooked bulgur wheat with apricots, olive oil, lemon juice, garlic puree, parsley, cooked red onion and cooked puy lentils.


to make the veg: 

Pre-heat oven to 180˚C. Toss chopped sweet potato with olive oil, zaatar and salt and spread on a baking dish. Roast for 10 minutes. Add chopped red pepper, courgette and tomatoes (to same baking dish) and roast for another 20 minutes. 


To serve:

Add your grain topped with hummus, veg & falafel. Garnish with nibbed pistachios and blanched hazelnuts. 

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