Vegan Falafel Smash Pita recipe is a fun and healthy take on Mediterranean street food. Here, homemade falafel mix is served with mini pita bread and cheese!
This recipe comes together in just 30 minutes! And is perfect to feed a crowd!
This is a sponsored conversation written by me on behalf of La Baleine Essentiel Sea Salt. The opinions and texts are all mine.
Best to feed a crowd!
Table of Contents
The Mediterranean diet
While working on this recipe, I realized that this is my first recipe from Mediterranean cuisine! It was shocking considering how much we love Mediterranean flavors.
I eat hummus and pita bread every day for my evening snack! I love it so much. Plus I feel the flavors and spices resemble Indian cuisine loosely. Maybe that's why I connect with it that much.
This cuisine uses a lot of olive oil, fresh vegetables, herbs, spices like cumin, whole grains, and protein-rich legumes which makes it a very viable diet.
Chickpeas are also very integral to this cuisine and to our weekly diet. I include them in some form or the other since they are rich in fiber, protein, vitamins, and minerals.
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Drool-worthy and delicious!
The right kind of sea salt makes all the difference!
When La Baleine Essentiel Sea Salt reached out to me for a possible collaboration to create a Mediterranean-inspired recipe, I instantly knew what I want to make!
However, before that, I began reading up more about them just to be sure and honest to my readers. The more I read about them, the more I was impressed.
I got to know that this salt is harvested in a 100% eco-friendly and sustainable environment using evaporated seawater and the natural energy of the sun and wind.
Did you know that Sea salt is better for the environment as it has a carbon footprint that is six times lower than table salt!!! Whoa!
La Baleine Essentiel Sea Salt contains 50% less sodium compared to regular table salt. Plus it brings in a natural high-quality flavor that helps elevate the dish!
It also contains Magnesium, Calcium, and Potassium, 3 essential minerals that our bodies need. From a taste standpoint, I found this product imparted a lighter
salt profile to the dish, without changing the flavor in any way. There's a thin line between this 'this dish has too much salt' vs 'this dish needs more salt'.
La Baleine Essentiel Sea Salt did a wonderful job of straddling that line. I also did not feel as thirsty as I normally do after consuming regular salt.
Do give La Baleine Essentiel Sea Salt a try. This simple ingredient truly transformed my dish into something spectacular!!
This product will become a staple in my kitchen for sure.
Why make this
I enjoyed creating this recipe! It's a quick, no-fry method of making falafels and serving them in a fun, new, and healthy way!
You can also call this dish - Mediterranean Pita Bread Pizza if you like because it has all the flavors.
- Mediterranean classic reimagined
- Very easy and simple to put together
- Very easy to customize
- Needs basic pantry ingredients you could source from your local farmer's market.
- A vegan and healthy falafel recipe
- 90% of the recipe can be made ahead of time
- A crowd-pleaser
- Extremely satiating and delicious
Ingredients needed
Needs basic pantry ingredients.
Pita Bread - Mini pita bread serves the purpose here. You can use any kind of pita bread available to you. You can even make them with regular-sized pita bread.
Chickpeas - Canned chickpeas save a lot of time. But you can use dried ones as well. Just soak them overnight and cook them in the Instant Pot or in a Pressure Cooker and keep them ready.
Onions, garlic, and jalapeno give it the required crunch and punch.
Herbs - Cilantro and parsley for the aromatic earthy flavor.
Vegan cheese and yogurt. You can also use vegan sour cream instead of yogurt.
Spices and nuts - pine nuts, black peppercorns, cumin powder, and lemon juice for flavor.
La Baleine Essentiel Sea Salt - Helps season this dish perfectly.
Here's how to make it
For convenience, I have divided this vegan falafel smash recipe into 3 parts. Each part of the recipe just takes a couple of minutes to make.
This jalapeno yogurt sauce is so good!
First, we will make the Jalapeno Pesto Yogurt Sauce.
1. Grill or roast jalapenos and garlic till they are somewhat charred. Allow them to cool.
2. In a blender jar, add cilantro leaves and parsley leaves.
3. Next add the roasted jalapenos and garlic along with pine nuts, crushed black pepper, and olive oil. Blitz to make a pesto.
4. Add vegan yogurt to a bowl.
5. Top it with the prepared pesto sauce and season it with La Baleine Essentiel Sea Salt.
6. Keep this Jalapeno Pesto Yogurt Sauce aside for now. You can store it in the fridge till needed.
Homemade falafel mix!
The second part of the recipe is to prepare the healthy falafel smash. Here's what we need to do about that.
7. Transfer the cooked or canned chickpeas into a mixing bowl. Using a potato masher, mash them lightly. You need not mash them completely.
8. Add chopped parsley to the bowl.
9. Add sliced onions and minced garlic.
10. Add cumin powder, lemon juice, crushed black pepper, and olive oil.
11. Season it with La Baleine Essentiel Sea Salt as needed.
12. Give it all a good mix. Keep this aside for now. It can be stored in the fridge till needed.
You will need to make lots of them!
The third and final part of this recipe is the assembly. If the pesto yogurt sauce and the falafel mix are in the fridge, take them out and bring them to room temperature.
13. Place the mini pita bread on the baking tray. There is no need to heat or toast them first but you may do so if you want.
14. Spread a generous layer of jalapeno pesto yogurt sauce over it.
15. Then layer it with the falafel mixture.
16. Top it with shredded cheese and broil for 2 minutes (or until the cheese melts) at 400 degrees F.
This can brighten up any dull day!
Serving Suggestions
Garnish with crushed red pepper flakes and drizzle tahini sauce over them. If you want, you can also drizzle some tomato ketchup over them.
While they can be served warm or cold, I prefer to eat them when they are warm. I love the various layers of textures and flavors this dish has that explodes in your mouth with every bite.
These mini pita bread falafel smash bites can be enjoyed as a snack or even be served for the main course. Since these are super easy and quick to make, you can make them in large quantities and serve a crowd!
Do try this healthy falafel pita bread recipe and let me know what you think of it!
Top tips, recommendations, and suggestions
You can use mini naan, pizza base, or any other mini flatbreads for this recipe instead of pita bread. These can also be made using regular-sized flatbreads.
Instead of chickpeas, you can also use kidney beans or black-eyed peas. Feel free to add more veggies like corn, bell peppers, olives, tomatoes, cucumbers, etc to this mix to make this falafel recipe more healthy.
Throw in some fresh greens like baby spinach, kale, lettuce, etc in here too if you want. Vegan Crumbled feta cheese also works wonderfully in this recipe.
Most part of this falafel pita recipe can be made ahead of time. Prepare the pesto yogurt sauce and the falafel mix in advance and store in the fridge. It stays good for 4-5 days. You can also freeze them.
When you need to make falafel smash, take them out and let them come to room temperature. Then follow the third part of this recipe to assemble this dish.
If you are not vegan, simply use regular yogurt and cheese instead of dairy-free. In case you don't have an oven, you can cook this falafel pita on a skillet. Cover the skillet and cook till the cheese melts.
Got leftovers? You can simply spread the yogurt sauce over bread slices and stuff it with the vegan falafel mix and enjoy it as a sandwich. Or you can use it to make falafel wraps! There are many options to play around with.
More innovative recipes
- Vegan Chilli Cheese Corn Toast
- Tandoori Cheese Quesadilla
- Black Bean Taco Boats
- Puff Pastry Samosa
- Mexican Pani Puri
- Dabeli Pizza
- Sev Puri Grill Sandwich
- Polenta Cilantro Savory Bites
Want a bite?
Once again, don't forget to check out La Baleine Essentiel Sea Salt - it will redefine the way you think about salt. Do let me know what you think.
If you’ve tried this Vegan Falafel Smash Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
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Vegan Falafel Smash Pita Bread Recipe
Equipment
Ingredients
To prepare the Jalapeno Pesto Yogurt Sauce
- 1 Jalapeno
- 3 cloves garlic
- 3 tbsp parsley, chopped
- 3 tbsp cilantro, chopped
- 1 tbsp pine nuts
- 1/2 tsp crushed black pepper
- 1-2 tbsp olive oil
- 1 cup vegan yogurt
- La Baleine Essentiel Sea Salt for seasoning
To prepare the falafel smash
- 15.5 oz chickpeas
- 1/3 cup parsley, chopped
- 1/2 cup onions, chopped
- 3-4 cloves garlic
- 1/2 tbsp cumin powder
- 1 tbsp lemon juice
- 1-2 tbsp olive oil
- 1/2 tsp crushed black pepper
- La Baleine Essentiel Sea Salt for seasoning
Other ingredients
- 8 mini pita breads
- Shredded vegan cheese for garnish
- Red pepper flakes optional
- Tahini sauce optional
Instructions
To prepare the Jalapeno Pesto Yogurt Sauce
- Grill or roast jalapenos and garlic till they are somewhat charred. Allow them to cool.
- In a blender jar, add cilantro leaves and parsley leaves.
- Add the roasted jalapenos and garlic along with pine nuts, crushed black pepper, and olive oil. Blitz to make a pesto.
- Add vegan yogurt to a bowl.
- Top it with the prepared pesto sauce and season it with La Baleine Essentiel Sea Salt.
- Mix and keep this sauce aside for now. You can store it in the fridge till needed.
To prepare the falafel smash
- Transfer the cooked or canned chickpeas into a mixing bowl. Using a potato masher, mash them lightly. You need not mash them completely.
- Add chopped parsley to the bowl.
- Add sliced onions and minced garlic.
- Add cumin powder, lemon juice, crushed black pepper, and olive oil.
- Season it with La Baleine Essentiel Sea Salt as needed.
- Give it all a good mix. Keep this aside for now. It can be stored in the fridge till needed.
How to assemble it all
- If the pesto yogurt sauce and the falafel mix are in the fridge, take them out and bring them to room temperature.
- Place the mini pita bread on the baking tray. There is no need to heat or toast them first but you may do so if you want.
- Spread a generous layer of jalapeno pesto yogurt sauce over it.
- Then layer it with the falafel mixture.
- Top it with shredded cheese and broil for 2 minutes (or until the cheese melts) at 400 degrees F.
- Garnish with crushed red pepper flakes and drizzle tahini sauce over them. If you want, you can also drizzle some tomato ketchup over them.
- Serve them warm or cold.
Notes
Nutrition
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