Falafel and Hummus Protein Pasta Bowl

A vegan bowl built on shop-bought falafel and hummus — a fast lunch with almost no cooking if the falafel is already made.

The pasta contributes 19.8 g of protein per serving (60 g dry across 1, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 60 g dry
• Falafel — 4–5 pieces
• Hummus — 3 tbsp
• Cucumber — half
• Cherry tomatoes — 6
• Red cabbage — a handful
• Herbs (parsley, mint) — a handful
• Lemon — a quarter
• Olive oil
• Sesame seeds, to scatter

Method

1. Cook the pasta in salted water — 8–10 minutes. Drain and toss with olive oil.
2. Warm the falafel in the oven or a pan until the crust is crisp.
3. Slice the cucumber and tomatoes, and shred the red cabbage finely.
4. Put the pasta in a deep bowl, arrange the vegetables and falafel over it in sections, and spoon the hummus into the middle.
5. Finish with olive oil, lemon juice, sesame seeds and herbs.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.