Izy Hossack's Falafel Smash
Author -Yields: 3 -4 servings
Ingredients
- 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
Instructions
- 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.