You will need ~10 falafel total, so adjust amounts accordingly. You can also, prepare your falafel ahead of time and keep it uncooked in the freezer. To cook, thaw and cook per recipe instructions for easy, weeknight meals.
Prepare the parsley salad by adding parsley, tomato, onion, lemon juice, salt and olive oil (optional) to a medium mixing bowl and tossing to combine. Set aside.
To serve, divide parsley salad between serving bowls, add 3/4 cup bulgur and top with hummus, olives, and desired number of falafel (we recommend ~4-5 per bowl).
Serve with additional sauce of choice (optional) I also add some fresh lemon juice, harissa, and pita on the side (also optional).
Best when fresh! Store leftovers covered in the fridge up to 2-3 days. Store and reheat falafel separately.