This is the stereotypical vegan dinner, isn’t it? No wonder, cause it’s delicious, easy to make, healthy and comforting! We promise that you are able to prepare it in under 20 minutes.
You need (2 portions):
2 cans of chickpeas (ca 500 g)
2 tbsp chickpea flour or wheat flour
1 handful spinach
2 cloves garlic
Coconut or olive oil for frying
Salt & pepper
1 tsp turmeric
1 tsp paprika spice
1 tsp cumin
¼ tsp pepper
1 handful fresh parsley, chopped
1 pinch cardamom
1 pinch cayenne pepper
On the side:
1 yellow onion
4 cloves garlic
1 box cherry tomatoes
Baby leaf mix
Pita bread
Hummus
2 cans chickpeas
5 tbsp olive oil
4 tbsp water
1-2 tsp salt
1 tsp cumin
Juice of 1/4 lemon
How to:
Set the oven to 180 degrees Celcius.
Slice the yellow onion into boats. Add the onion, 4 cloves of garlic (with their peel) cherry tomatoes on a tray and bake for 20 minutes. In the last 6 minutes you can turn on the warm air function in the oven and add the pita.
While the goodies are baking, you can start making the falafel. Rinse the chickpeas until all the bubbles are gone. Add the chickpeas and the additional chickpea ingredients in a food processor or blend with a hand mixer.
Shape the falafels into small, flat cakes and fry at medium heat until they become crispy on the outside, but stay soft inside.
While the falafels are frying, you can make the hummus. Rinse the chickpeas well. Add all the hummus ingredients into a food processor and blend well. You can also use a hand mixer. Add salt, cumin and lemon juice to adjust the flavor to your liking!
Fill the pita with the tomato/onion mixture, falafels, salad, and hummus.
Hope you enjoy it!