This vegan falafel in pitta bread is healthy, flavourful and packed with full of nutrients. The falafel is very easy to make with simple ingredients. I used bread crumbs for crunchiness but if you prefer not to use it that’s OK as well and it’s still yummy☺
I wanted to cook something light for dinner because it was quite hot again today. Making falafel seemed to be a good idea for me as I had all of the ingredients to make it except coriander. I had an opened pack of fresh basil and leek in the fridge that had to be used. So I used the basil instead of coriander and the leek instead of onion. I was very happy with the result as it came out very crunchy and tasty with a pleasant basil flavour. The leek in the falafel was also really nice, soft and not too strong.
My son who is usually not so keen on falafel really enjoyed it and cleared his plate. I think the basil and the leek did the trick. The flavour of the flalafel came out not too strong. He was happy eating some leftover falafels next day at lunch time☻
I made 15 small pattie shaped falafels but you can make it a bit bigger if you want to. I wrote the instructions for the tomato sauce and the hummus which I used for this meal but you can use other sauces that go well with the falafle.
This vegan falafel in pitta bread is definitely worth to try. This will make you smile with full of flavour!
Easy vegan falafel in pitta bread
Ingredients
Falafel (the recipe makes about 15 falafels)
- 1 15-ounce can chickpeas washed and drained
- 8 large fresh basil leaves adjust the amount according to your liking
- 1/2 leek or scallion finely chopped
- 1 tsp garlic puree fresh garlic is also fine, though it's stronger
- 1 tsp curry powder I used mild curry powder
- 1/4 tsp ground cumin
- 1 tsp salt
- 3 tbsp chickpea flour (gram flour)
- 4 tbsp bread crumbs you might need more
- 5 tbsp sunflower oil any cooking oil is fine
Tomato sauce
- 1 medium onion thinly sliced
- 2 cloves fresh garlic minced
- 2 tbsp tomato puree
- 1 tbsp white wine
- 1 tsp marmite OR 1 table spoon of soy sauce
- 1/2 tsp sugar
- 200 ml vegetable stock
Hummus
- 1 15-ounce can chickpeas washed and drained
- 2 tbsp tahini
- 1 tbsp lemon juice add 2 tbsp if you prefer
- 2 tbsp sunflower oil use olive oil if you prefer
- 1/2 tsp salt
- some soy milk as needed
To get ready for serving
- some lettuce
- 1 small carrot shredded
- 4 large pitta bread toasted before serving
Instructions
To make the falafel
- In a food processor, blend the chickpeas and the basil leaves until the chickpeas are mashed but some texture left.
- Place the mashed chickpea mixture in a medium mixing bowl and add the leek, garlic puree, curry powder, cumin and salt. Mix well with your hand until combined.
- Make 15 balls with the mixture using your hand then gently press each one to make a pattie-ish shape and place them on a plate. If you make each one bigger you will have less than 15 balls. Mine was about 4 cm in diameter after pressed.
- Coat each falafel with the bread crumbs in a bowl and put back on the plate.
- Heat the oil in a frying pan. Fry the falafels 3-4 minutes on each side until golden and crispy on a lower medium heat. Set aside until everything else is done.
To make the tomato sauce
- Heat the oil in a frying pan. Fry the onion until transparent and bit caramelised on a medium heat.
- Mix in the tomato puree and keep frying for one minute. Add in the wine and let it evaporate for a minute while stirring. Mix in the marmite and the sugar then pour in the vegetable stock. Let it simmer for about 5 minutes before leaving it aside to cool down. The consistency of the sauce should be a little bit thick but thinner than ketchup. Put it in a bowl and set aside.
To make the hummus
- Blend all of the ingredients except the soy milk in a blender. If it looks too firm and dry add some soy milk until you get the desired consistency. Put it in a bowl and set aside.
To serve
- Toast the pitta bread. Cut the lettuce in strips and shred the carrot.
- Cut the toasted pitta bread into half and open the pocket. Spread about 1 table spoon of the tomato sauce and the hummus inside the pocket.
- Put some lettuce, shredded carrot (not too much) and then one or two falafels in the pocket. Put a little bit more of the lettuce and the shredded carrot then drop some more tomato sauce and the hummus on top of that.
Notes
- You can make this without bread crumbs as well. I used it because I like the crispiness it gives after frying.
- You can use any kind of sauces that would go with the falafels such as ketchup, chutney or vegan mayonnaise etc.
- When you assemble the falafel in pitta, you can do it in different ways if you want to.
- This falafel is also good to eat on its own with a bit of salad or you can make a falafel wrap with it.