This vegan dish has well-blended falafels and the vegetables are prepared in a way that makes the meal easier to digest than typical recipes. The vegan sour cream and parsley make it extra fresh-tasting and can help reduce pouch odour.
If you’d like, you can swap to different herbs, perhaps using hummus with or instead of the sour cream. If your gut is extra sensitive, you can reduce the fibre by swapping to a non-wholemeal pitta or a regular ‘burger bun’.
- Serves: 4
- Time to prep: 25 minutes
- Time to cook: 10 minutes
Method
For the falafel
- 400g can chickpeas
- 1 small red onion
- 1 garlic clove
- 1⁄2 bunch parsley
- 1tsp ground cumin
- 1tsp ground coriander
- 1⁄2tsp chilli flakes
- 2tbsp tahini
- 1⁄2tsp salt
- 1tbsp wholemeal flour
- 1tbsp rolled oats
For the sauce
- 200g vegan sour cream/ Greek-style yogurt/ crème fraîche
- 1 lemon
- 1⁄2 bunch parsley
- Salt/Pepper to your liking
To serve
- 4 wholemeal pitta bread
- 1 carrot
- 1⁄2 cucumber
- 1⁄2 bunch radishes
Method
- Drain the chickpeas and rinse with water.
- Tip all the spices, onion, garlic, parsley, tahini, salt, and oats into a food processor and blitz until fairly smooth.
- Add the chickpeas and flour and blend all until no large pieces of chickpeas are remaining. You can blend until completely smooth if you’d prefer.
- Shape the falafel into 8 patties with your hands.
- Zest and juice the lemon, chop the parsley and mix all with the sour cream, add a little salt and pepper to your liking.
- Heat a non-stick frying pan, add a little oil and fry the falafel for 3 minutes on each side or until crispy and golden on the outside.
- Peel and grate the carrot. Peel, deseed and finely slice the cucumber. Also slice the radish finely.
- Open your pitta bread, spread the sour cream mix, add two falafel and garnish with the carrot, cucumber, and radishes.