Homemade falafels and flatbread made from scratch. Plus a garlic dill hummus sauce to top it off.
This recipe is way better than any restaurant or street falafel wrap. Things just taste better when you make them yourself, you know? Well, also because this recipe is just delicious.
Topped with a creamy garlic-dill hummus sauce made with simple ingredients.
I included recipes for the flatbread, falafels, cucumber tomato salad and the hummus sauce. While it may look like a lot, if you make them in the steps provided it really won’t take long and you’ll have lunch prepped for the week.
The falafels are best made in a food processor so that it becomes more of a chunky dough texture rather than a wet paste. You want to keep some texture in the mixture, so that after we pan fry and then finish them in the oven, they will be perfect.
Classic Vegan Falafel Flatbread Sandwich
1 1/2 cups (225 g) plain flour
1 tsp dry yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2 tsp olive oil
2/3 cup (160 ml) lukewarm water
*if the water is too hot or cold, it will interfere with the yeast! Lukewarm water is best.*
FALAFEL (yields 6-8)
1 can (400 g) chickpeas, drained and rinsed
2 tbsp + 2 tsp parsley, chopped
2 tbsp + 2 tsp cilantro/ coriander, chopped
2 garlic cloves
1 small shallot, chopped (approx ~ 1/4 cup)
1 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
4 tbsp plain flour
CUCUMBER TOMATO SALAD
1 tbsp dill
1/4 red onion
GARLIC DILL HUMMUS SAUCE
2 tbsp hummus
juice of 1 lemon
1 garlic clove
2 tsp dill
unsweetened oat milk to thin, or water
In a clean large bowl, combine the flour, salt, garlic and onion powder. Make a well in the center of the mixture. Add the yeast to a small amount of warm water, mix well. Add the oil and yeast mixture to the well and gradually combine the flour in from the sides. Add the rest of the water slowly.
Knead the dough until its smooth and no longer sticky. If it sticks, add 1-2 tbsp of flour. Once elastic, place the dough in a clean bowl, cover with a damp towel and leave it to rise to double it’s original size, about 30 mins - 1 hour.
In a food processor or blender, combine the falafel ingredients, with the flour being the last. Scrape the sides down and blend until you have a dough that isn’t sticky or wet but combines into a ball with your hands.
In a non-stick pan, heat oil on medium heat and set your falafels to crisp to a golden brown on both sides. In the meantime, preheat your oven to 220 C (430 F). Once they are golden brown on both sides, bake for 10-15 mins in the oven to finish them off. Set aside.
Chop the cucumber, tomato, dill and red onion. Combine in a bowl and set aside.
In a blender, combine the hummus sauce ingredients. Blend until smooth. Set aside.
Once the dough has doubled in size, place on a clean surface and roll it out into a long shape and cut into 6 pieces. Heat a nonstick pan on medium heat with oil. Flatten out the dough pieces one by one with your hands until they are thin yet not thin enough to rip through. Let heat on the pan for 2 mins each side or until it starts to form bubbles, then flip. Do so for the rest and cover with a tea towel.
To form your sandwiches, place two falafels on a flatbread, top with salad and sauce and fold the flatbread over. These are best fresh, though they will stay in the fridge for a few days. Pack for an easy lunch!
WHAT DID YOU THINK?
Tag @theveganspell if you made this recipe and let me know what you thought!