Izy Hossack's Falafel Smash Is A Vegetarian Triumph!
Prep Time:
25 minutes
Cook Time:
Servings:
3 to 4
Ingredients
  • 1 1/2 cups cooked chickpeas
  • 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 yogurt or unsweetened soy yogurt
  • A few handfuls pea shoots or arugula
  • A few slices pickled red onion or thinly sliced raw red onion
  • 1/2 recipe pita breads or flatbreads or 4 to 6 store-bought pita breads
  • 1 garlic clove
  • 2 large handfuls cilantro
  • 1/4 cup olive oil (I like to use extra virgin, here)
  • 2 tablespoons sesame seeds
  • Generous pinch salt
Directions
  1. In a bowl, lightly mash the chick peas 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.
  2. In a small bowl, stir together all the ingredients for the cilantro sauce.
  3. Layer up the yogurt, the pea shoots or arugula, chick pea mixture, cilantro sauce, and pickled or raw red onion on the breads and serve.