Pita with falafel

Gluten free
How do you make good vegan falafel? Pro-tip: with dried chickpeas. You just have to soak them, cooking isn't necessary. That saves you a lot of time! You eat falafel with pita, of course, or you dip them in a delicious Mediterranean sauce. Tahini sauce or hummus for example, for a chickpea overload!
Dinner & lunchBread and sandwich2 pita bread15 minutes preparation

This is what you need

For the base:Pita bread spelt2
Arugula20 g
For the falafel:
Dried chickpeas150 g
Garlic2 cloves
Fresh parsley15 g
Cumin1 tsp
Coriander1 tsp
Paprika powder1 tsp
Lemon juice2 tbsp
Olive oil2 tbsp
Hot sauce1 tbsp
Coconut oil (deodorised)2 heaped tbsp




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Soak the chickpeas in plenty of water overnight.
  2. Preheat the oven to 200 ° C.
  3. Cut the cucumber and tomato into strips or slices.
  4. Then put all ingredients for the falafel, except the coconut oil, in the food processor and grind everything finely. Not too fine, it shouldn't be like hummus.
  5. Roll the balls of the dough and flatten them slightly.
  6. Put the coconut oil in a frying pan and brown the falafel alternately in 5-6 minutes.
  7. Bake the pita bread in the oven or toaster for 2-3 minutes.
  8. Cut open the pitas. Coat the rolls with hummus. Then fill them with arugula, tomato and cucumber, falafel and possibly some extra hummus.