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Bring a large pot of salted water to the boil. Add the bulgur and cook for 8-10 minutes until tender. Drain, run through some cold water and set aside.
In a large bowl, combine the bulgur, cherry tomatoes, cucumbers, red onion, and chopped parsley. Toss them together until well mixed. Drizzle over a little extra virgin olive oil and season well.
Cook the store-bought falafel balls according to the package instructions. You can bake or pan-fry them until they’re golden brown and cooked through, a couple of minutes.
In a small bowl, whisk together extra virgin olive oil, lemon juice, hummus, sea salt, and cracked black pepper. Adjust the seasoning to taste.
Gently mix the dressing into the tabbouleh base until everything is evenly coated. Divide the tabbouleh salad among four plates. Top each serving with 3 falafel balls. Garnish with additional parsley if desired.