Waitrose and Partners
Rainbow falafel bowls with beet houmous

Rainbow falafel bowls with beet houmous

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Bursting with colour and flavour – enjoy this midweek rainbow bonaza in just 15 minutes.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare-
  • Cook15 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g The Levantine Table Herb Falafels
  • 140g Peppadew Sweet Piquanté Peppers
  • 200g Roasted beetroot & mint houmous
  • 116g rainbow side salad


  1. Heat the falafels according to pack instructions.

  2. Drain the peppers, reserving some of the pickling liquid. In a small bowl, whisk 2 tbsp of the pepper pickle with 1 tbsp oil and some seasoning to make a dressing. Quarter the peppers.

  3. Swirl the houmous onto 2 shallow bowls, add a mound of rainbow salad and the heated falafels to each, then drizzle the dressing over the salad. Crack over some black pepper to serve. Good with warmed flatbread, tortillas or pitta. You could add a little lemon zest to the dressing too, if liked.

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4 out of 5 stars1 rating