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+ servings

Izy Hossack's Falafel Smash

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 3 -4 servings


  • 1 1/2 cups cooked chickpeas drained and rinsed
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/4 cup plain non-dairy yogurt
  • A few handfuls pea shoots or arugula
  • A few slices of pickled red onion thinly sliced raw red onion, or other pickled vegetables
  • 4-6 homemade or store-bought pita breads

For the cilantro sauce:

  • 1 garlic clove crushed or minced
  • 2 large handfuls cilantro finely chopped (including stems)
  • 1/4 cup olive oil
  • 2 tablespoons toasted sesame seeds
  • Generous pinch salt


  • In a bowl, lightly mash the chickpeas with the back of a fork, or pulse them briefly in a food processor or countertop blender if you have one. Stir in the salt, ground cumin, ground coriander, crushed red pepper, lemon juice, and olive oil.
  • In a small bowl, stir together all the ingredients for the cilantro sauce.
  • Layer up the yogurt, the pea shoots or arugula, chickpea mixture, cilantro sauce, and pickled or raw red onion on the breads and serve.