Vegan Falafel with Hummus and Pita
Golden, crispy falafel served with creamy hummus and soft pita for the ultimate plant-based comfort meal.
Ingredients
For the Falafel:
- 1 ½ cups dried chickpeas soaked overnight
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp baking soda
- 1 tbsp flour or chickpea flour for gluten-free
- Salt and pepper to taste
- 2 tbsp olive oil for baking or ½ cup oil (for frying)
For the Hummus:
- 1 can 15 oz chickpeas, drained
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 garlic cloves
- 2 tbsp olive oil
- ½ tsp cumin
- Salt to taste
- Water as needed
For Serving:
- 4 pita breads
- 1 cup chopped lettuce
- ½ cup diced tomatoes
- ½ cup sliced cucumbers
- Tahini sauce optional
Instructions
Make the Falafel:
- Add soaked chickpeas, parsley, cilantro, onion, and garlic to a food processor.
- Pulse until finely ground but not a paste.
- Mix in cumin, coriander, paprika, baking soda, flour, salt, and pepper.
- Refrigerate the mixture for 30 minutes to firm up.
- Shape into small patties or balls.
- For baking: Preheat oven to 400°F, brush falafel with oil, and bake for 25 minutes.
- For frying: Heat oil in a pan and fry falafel until golden brown, about 3 minutes per side.
Make the Hummus:
- Blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor.
- Add water slowly until smooth and creamy.
Assemble the Pita:
- Warm pita bread in a dry pan or oven.
- Spread hummus inside the pita.
- Fill with falafel, lettuce, tomatoes, and cucumbers.
- Drizzle with tahini sauce (if using).
- Serve immediately because cold falafel is a crime.
Notes
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