I’ve been craving Falafel for a few weeks and figured I would try and whip up a batch. This was my first attempt at making Falafel and lets just say I won’t be the last.
I always traditionally think of Falafel as a greasy fast food but making it at home totally changed my mind. I added some broccoli to the mixture to try and lighten it up and add some extra nutrients and my husband didn’t even know there was broccoli in it.. Hehehe.
I slathered the pitas with hummus and used some Israeli couscous to give it some substance and yum… its basically like a Mediterranean taco.. yes please!
Broccoli Falafel Pitas
A pita topped with hummus, Israeli couscous and lightened up falafel.
- 1 can chickpeas (25 ounces)
- 2 cups broccoli florets cut small
- 2 teaspoons olive oil
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 clove garlic minced
- 1/2 teaspoon paprika
- 1 ½ cups Israeli couscous
- 1 ¾ cup vegetable broth
- Pita bread
- Toppings of your choice – tahini, hummus, lettuce, tomato, feta, etc.
Pre-heat oven to 450 degrees Fahrenheit. On a sheet pan toss the broccoli with the olive oil and a pinch of salt. Roast broccoli for about 15 minutes.
Add the broccoli, chickpeas, salt, cumin, garlic and paprika to a food processor and blend for 1-2 minutes.
Add a dash of olive oil to a medium sized saucepan and toast your couscous (about 1-2 minutes on medium high heat). Add vegetable broth and simmer on low heat with a cover. It should take about 10 minutes for all of the liquid to be absorbed.
Add a splash of olive oil to a pan and turn to medium high heat, cook falafel until golden brown (about 10 minutes).
Warm your pitas in the oven, pan or microwave and top with couscous, falafel and any other additions you would like. I used hummus on the pita and it was delicious.