This is one of those meals that looks like you ordered it from your favourite café, but it’s mostly about assembling a few really good ingredients. Recipe below.
The hero? A whipped feta and silken tofu that takes less than a minute to make, adds a serious protein boost and transforms a simple falafel bowl into something you’ll genuinely crave.
Alongside crispy tabouleh and toasty pita, you’ve got a meal that’s packed with plant diversity, fibre, healthy fats and satisfying protein without spending an hour in the kitchen.
Lazy Healthy isn’t about cutting corners.
It’s about knowing which small upgrades make the biggest difference.
Save this one for the next time you want something nourishing that doesn’t feel like a chore.
WHIPPED FETA TOFU, FELAFEL BOWLS
Serves 3 (random I know!)
Whipped feta:
200g block Greeky style feta
300g silken tofu
Lemon juice and zest to taste – about 1/2-1tsp
1 small clove garlic, peeled and sliced
2 tbsp extra virgin olive oil
Tabouleh:
3/4 cup chopped flat leaf parsley
1/2 cup finely chopped mint leaves
1/2 cup finely chopped coriander (optional of swap for more above)
1 red capsicum, seeded and diced small
2 tbsp finely diced red onion
1 cup pickled red cabbage (ask q’s for this in comments!)
Red wine vinegar
1 pack Yumi Felafel (not sponsored)
1 flatbread or tortilla per person – toasted
1 tbsp tahini to drizzle
Add all ingredients for the whipped feta to a food processor and blitz until creamy. Transfer to a dish and set aside. Ad all ingredients for the salad to a bowl, toss, drizzle with some red winegar, season with salt and pepper and tos again. Heat a frypan on medium heat, add a touch of evoo and toast the felafel a few min each side, until golden. Spread whipped feta on the base of each bowl, divide taboulleh between, top with felafel, toasted flat bread and finish by drizzling each bowl with tahini over the felafel.
