I’m so proud of this falafel toast recipe, as simple as it is. I think this is a concept that has never been done before, or at least, as far as I have seen. I was inspired by my love of falafel. Usually, I make falafels at the beginning of the week and keep them in the fridge so they’re ready to have for lunch, in a sandwich with either Tzatziki or Tomato dip and plenty of salad, but you pick up your sandwich and all the falafel falls out. I cut them in half, and even made them into cubes instead of balls but still they made my sandwich eating experience difficult, to say the least.
I completely re designed the sandwich and eventually ended up ditching the bread all together and making these Falafel Toasts. For this recipe I used canned chickpeas but dried are fine too. ust remember to soak and cook them before hand.
If you’ve ever made falafels, then the first few steps will be pretty familiar. First we want to deshell the chick peas, yes, every single one, one by one. I know, its probably the most tedious job I’ve ever come across within the kitchen but it really makes a difference. Blending chick pea skins can make the mixture gritty as they are a little tougher than the pea itself. Once they’re all de-skinned, chuck them in a food processor along with all the other ingredients and blend until the mixture is sticky and mouldable.
Pre-heat your oven to 200C, or if your like me, forget until the last minute. I’m getting better, the oven gets pre heated at least 50% of the time now. Line a baking tray with baking paper and spoon your mixture onto the tray. Spread out with a knife or the back of a spoon until your mixture is 0.5cm thick and even all over, tidy up the edges to make relatively straight lines and well compacted edges so that you don’t end up with burnt crumbly bits. Use a knife to cut lightly your mixture into quarters or into whatever size suits you, this reduces raw edges and helps the stability of the falafel.
Place in the oven for 15 minutes or until the top of the falafel is crispy. Use a spatula to flip all your falafel toasts over so the other side can crisp up. You may need to go over your cut lines before flipping. Return to the oven for another 15 minutes. If your toasts still feel squishy they need to be baked for longer as they will not be strong enough to hold the weight of your topping. For heavier toppings I would suggest cutting falafels into bite size pieces or “mini toasts” if you will.
There are so many possibilities for these falafel toasts. They make great lunches and are perfect for picnics and lunch boxes. My favourite toppings are tzatziki, cucumber and salad leaves or cream cheese with some Pico de Gallo salad. This time, I covered the falafel toast with my homemade tzatziki and placed 4 sliced of cucumber on top.
Don’t forget to tag me on Instagram and show me your Falafel Toast creations! @HealthyHeartyWholesome
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Spinach Falafel Toast Recipe
- 1 cup chickpeas cooked
- ½ cup onion chopped
- 1 clove garlic crushed
- 1 tbsp spinach cooked
- 1 tbsp cornflour
- 1 tsp parsley
- ¼ tsp cayenne pepper
- ¼ tsp pepper
- ¼ tsp salt
- Drain, rinse and de shell the chickpeas
- Place all ingredients in a food processor and blend until well combined and mixture is sticky.
- Spoon mixture onto a lined baking tray and spread until its even and around 0.5mm thick, don't go thinner than this.
- Cut lines in the mixture determining the size of your Falafel toasts.
- Bake for 15 minutes or until the top of the falafel is dry and crispy.
- Use a spatula to flip the toasts over and return to the oven for another 15 minutes or until the toasts are crispy and hold their weight.
- Top with your favourite sandwich fillings and tag me on Insta! @healthyheartywholesome