Falafel & Farro Bowl with Roasted Red Pepper Hummus
👨🍳 Chefy Tip: Falafel crust browns through Maillard browning and stops as soon as heat is removed. Finish in a hot pan after baking and the crust tightens while the interior stays moist.
Flavor Profile
Ingredients
Shop ingredientsInstructions
Cook farro in 3 cups water according to package instructions — pearled farro takes 20–25 minutes, whole farro 35–40 minutes, then drain. Season with salt, olive oil, and lemon juice while warm.
Bake falafel according to package directions. For a crispier exterior, brush with olive oil before baking or pan-sear in a lightly oiled skillet for 2–3 minutes per side after baking. If making quick pickled onions: combine thinly sliced red onion with 1/4 cup vinegar, pinch of salt, and pinch of sugar — let sit 10 minutes, then drain before using.
Drain pickled onions and pat cucumber dry to reduce bowl sogginess. Divide warm farro between two bowls. Top each with 4 falafel, a generous scoop of roasted red pepper hummus, pickled red onion, cucumber, and cherry tomatoes. Drizzle with thinned tahini, scatter fresh mint and parsley, and serve immediately.
Farro is one of the oldest cultivated grains in the world and contains significantly more protein and fiber than modern wheat. Its slow-digesting complex carbohydrates produce a lower glycemic response than refined grains, supporting more stable blood sugar after meals.