If you don’t already know, falafel is pretty much my favorite food, in the whole wide world, and falafel pie is now my very favorite type of pie. I eat falafel a few times a week, and if there is falafel on a menu at a restaurant, 9 times out of 10, that is what I will be ordering, without even looking at the other choices. Since finding this falafel pie recipe on the Vegan Stoner’s blog, I have been dying to make it, and finally did. I took the idea, but used my own falafel recipe, and I used slightly different toppings. But, the resulting falafel pie reminded me of pizza, but a million times better. I think I will be making this recipe at least once a week from now on, because really, it’s that good!
To top this, I used a combination of garlic hummus, and plain hummus, because that’s what I had, but you could easily make your own hummus to make this recipe even tastier. Here is my homemade hummus recipe.
Since making the first falafel pie, I have already made another one! In the second version, I used fresh parsley instead of dry, and added some cucumber into the topping. I thought the fresh parsley would really elevate the dish, but honesty, it worked just as well as the dry parsley. So I have written either parsley option into the recipe below. I did like the look of the pie with the addition of the cucumber, but again, this recipe is so flexible you could top it with whatever you might like!
What did you, or would you, top your falafel pie with?
- 2 cups Garbonzo Bean Flour
- 3 tsp Onion Powder
- 2 tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Red Chili Flakes (optional, but provides a nice kick)
- 4 tbsp Parsley (3 if using fresh parsley)
- 1 tsp Baking Soda
- 2 tbsp Cumin
- 3 tbsp Lemon Juice
- ½ cup Warm Water
- 1 tbsp Olive Oil
- For the topping:
- 1 medium Tomato
- ½ Bell Pepper
- ½ yellow or red Onion
- 1 tbsp Lemon Juice
- ½ tsp Salt
- Preheat the oven to 350F.
- Mix all the dry ingredients and seasonings together.
- Add in 3 tbsp of lemon juice, reserving a tbsp for later, and slowly start incorporating the water, until the mixture sticks together easily.
- Coat a pie dish with 1 tbsp Olive Oil.
- Pour the falafel mix into the dish, and push it into the dish flat, like a pie crust, using your hands.
- Bake the falafel for 10 minutes, until the crust begins to harden.
- Chop up your toppings, and mix together with 1 tbsp lemon juice, and ½ tsp salt.
- Top the partially cooked falafel with a layer of hummus, and the tomato topping. Bake for another 7-10 minutes in the oven.
- Let the final pie sit for a few minutes, so it is easier to cut, or just dig in and enjoy!