Kid Friendly Falafel Bowls

We’d been looking to feature a few more kids recipes on the blog when we started chatting to Jade at Little Woods about a collaboration. It was originally going to be something completely different, but Jade had this new product she was about to release which we couldn’t really go past! These Star Grazer Divided Plates are exclusively designed by Little Woods and made from the highest quality of food grade silicon. They come in 4 different colours (mint, pink, purple and charcoal) and are available online from Little Woods  –

We thought we could have some fun with this plate and started to put together some recipes that could be divided into at least 3 sections. I remember eating from this style of plate as a kid and they just made eating veggies so much more interesting!


The first of our recipes is our main meal – we’ll call them Falafel Bowls. A deconstructed pita wrap with all the good toppings!

To make the Falafel Bowl you’ll need to start with some store bought pita wraps, cut into triangles (or squares if that’s the way it goes in your household,) some spinach and cherry tomatoes. The recipes for the Sweet Potato Falafels and Homemade Hummus are below. And I know what you’re thinking – why not just buy the hummus at the supermarket while you’re there. I used to be that person too. But honestly, give this one a go! It’s so deliciously creamy, I’m definitely a convert to homemade hummus now!


Sweet Potato Falafel 

Makes roughly 20.


  • 1 cup baked sweet potato
  • 1 can chick peas
  • 2 cloves garlic
  • 1 tbs tahini
  • 1-2 tbs lemon juice
  • 1/2 tsp ground cumin
  • pinch salt and pepper


Pre-heat oven to 200°

Add all the ingredients into a food processor and blend until everything is combined. The mixture should still be quite chunky, so take care not to over blend it.

Line a baking tray with baking paper and scoop out balls of the mixture about 2 tablespoons in size.
Bake the falafels for 30-40 minutes, or until they are completely dry on the outside and lightly brown. Allow them to cool fully on the baking tray before moving them, this will help them stay together.
We served ours with spinach, cherry tomatoes, pita bread and hummus. They also go great in wraps and in your own adult sized salad!

The falafels will store in an airtight container in the fridge for up to 5 days.



Homemade Hummus 


  • 1 can chickpeas, drained (reserve the liquid)
  • 1/4 cup liquid from the canned chickpeas
  • 2 garlic clove
  • 1/4 cup fresh lemon juice
  • 1/2 cup tahini 
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to season

Place chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.

Add reserved liquid from can and season with salt and pepper. Blitz for a couple of minutes until pretty smooth – it won’t be 100% smooth.

Adjust lemon, salt and pepper to taste, adjust thickness with more liquid. It should be a smooth, soft consistency.

Serve with falafels and salad for the kids. If serving for the adults, serve in a bowl with a drizzle of olive oil and a sprinkle of paprika.

Enjoy the life changing decision to make your own hummus and keep an eye out for our Kids Dessert coming soon!

-Soph x



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