Bring a medium pot of salted water to a boil. Add the bulgur wheat and cook it for 8–10 minutes, until it's tender but still chewy. Once cooked, drain the bulgur wheat and rinse it under cold running water to stop the cooking process and cool it down. Allow it to drain thoroughly before using.
In a large mixing bowl, combine the cooked bulgur wheat from Step 1, halved cherry tomatoes, diced cucumbers, finely chopped red onion, and chopped parsley leaves. Toss everything together until it is evenly mixed. Drizzle a little extra virgin olive oil over the salad and season generously with sea salt and freshly ground black pepper. I like to give the veggies a gentle toss with my hands to keep them crisp and vibrant.
Prepare the falafel balls according to the packet instructions. You can either bake them in a preheated oven or pan-fry them with a bit of olive oil in a skillet for a couple of minutes until they turn golden brown and crisp. I recommend pan-frying for extra crunch.
In a small bowl, whisk together the lemon juice and hummus until smooth and creamy. Season the dressing to taste with sea salt and freshly ground black pepper. For an extra zing, I sometimes add a little bit of lemon zest.
Gently mix the lemon-hummus dressing from Step 4 into the salad base from Step 2, ensuring that everything is evenly coated. Divide the salad among four plates. Top each plate with three falafel balls from Step 3. Garnish with additional chopped parsley if desired for a fresh finish.