Vegan Falafel + Pita Bread
Falafel are such an easy meal because they are quick to cook and are very versatile in the way you enjoy them. I like to pair them with a yummy sauce and pita bread but you can also have then in salads, wraps, sandwiches, or make bigger patties to form burgers! They are so flavorful and filling! Not to mention they are oil-free and gluten-free too!
- 15 oz can chickpeas (drained and rinsed)
- 1/2 cup fresh parsley, chopped
- 1 yellow onion
- 2 cloves of garlic
- 2 tbs sesame seeds
- 2 tsp cumin
- 1/2 tsp salt and black pepper
- 4-5 tbs oat flour (or sub other GF flour)
- In a pan, saute onions and garlic until translucent and fragrant (I chose to not use oil but feel free to)
- In a high speed blender or food processor, pulse the chickpeas, herbs, onion and garlic, sesame seeds, and spices. Ther mixture should still be a bit chunky. Scrap down the sides a couple times to fully incorporate all the ingredients
- Slowly add in the oat flour one tablespoon at a time until holds together when pressed
- Form about two tablespoons of the mixture into flatten rounds, I got about 10 out of the recipe
- Then place in a non stick skillet on medium-high heat for about 10 minutes flipping halfway (should be golden brown and have a crispy crust)
- Serve in a salad, sandwich, or use as meal prep. These keep for about a week in an airtight container in the fridge
The Pita Bread
- 5 cups flour (whole wheat, all-purpose)
- 1/2 cup warm water
- 2.5 tsp active dry yeast
- In a large bowl or stand mixer, mix in all the ingredients and mix until a firm but slightly sticky dough forms, about 5-7 minutes (you may need more or less flour so add in slowly)
- On a floured surface, split into 8 equal sized balls and place on well floured baking sheets
- Cover with a towel and allow the dough balls to rest for 10 minutes (this makes it easier to flatten later)
- After 10 minutes, flatten to dough balls into 1/2 inch circles/ovals
- Then cover again and let rest for 15-20 minutes
- While you are waiting, preheat the oven to 500 degrees
- Once the dough has rested and the oven is preheated, bake the dough for 5-6 minutes. The dough will puff up slightly but will remain the same color. Do not over bake!
- Take them out of the oven and cover with towel so they stay fresh
- Since there is no oil in this recipe, the pitas will only stay fresh for about 2 days. Store in an airtight container or freeze for up to a month!
- Enjoy as a sandwich, pita pocket, or even a flat bread pizza!
- 3-4 tbs hummus (try it with my homemade white bean hummus recipe)
- Juice from one lemon
- 1-2 tsp dill
- In a small bowl, mix the hummus and lemon juice until you get a drippy consistency
- Then stir in the dill
- Enjoy as a salad dressing or spread in a wrap or sandwich!