I have a secret to tell you. You know what’s just as tasty as falafel but is half the amount of work? Wait for it……………are you still waiting?…………..you’ve left already haven’t you….……ok, ok, enough of this teasing, it’s falafel hummus!
I know what you’re thinking, falafel hummus? Mind blown! And as much as I’d like to take full credit for this amazing and yet surprisingly obvious idea, I just can’t do it, because that would make me a liar and a major doochbag. The sad thing is, is that I can’t even credit the blog who gave me the idea, because as it turns out, if you search for falafel+hummus on Google, it gives you hoards and hoards of posts about falafel with hummus. Pffft, way to fail me Google, this is almost as bad as your cupcake=muffin search, those things are not the same dammit! Basically all I’ve got to go on is that it was posted recently during Vegan Mofo and I even commented on the post! So if you happen to be that brilliant person, let me know so I can give you a shout out.The other day I had this intense craving for a falafel wrap, and as much as I wanted to just hit up my favorite falafel joint, I knew telling you all to head to the nearest restaurant wasn’t really going to cut it as a Brown Baggin’ It post. So instead I was just going to make one myself, but then that seemed like a lot of work. I know falafels are pretty easy to make but they can take some time to fry or bake depending on how you like to do it and you know what’s quicker than baking something? Throwing it all in a blender. Falafels are virtually just unblended hummus, they’re already filled with the number 1 hummus ingredient (chickpeas!), so it seemed like a natural progression. I pretty much took all the ingredients from my favorite falafel recipe, minus the flour and leavener and blended it all together into a smooth creamy paste. I obviously had to add in some tahini, because no hummus should be without tahini; tahini-less hummus is just wrong, and being as I’m not a horrible monster, in it went. I waited till the end to add some parsley and cilantro (is cilantro a common ingredient in falafel?), and blended just until I got some pretty flecks of green.Once I got the hummus sitch all sorted out, I moved onto the sandwich building department. I pretty much just took a bunch of the things I love about falafel wraps and put it in a sandwich. Cucumber, tomato, lettuce, pickles, roasted red pepper (I know this is an odd addition but I like it so just go with it, mmkay?), then I drizzled all my ingredients in a lemon tahini sauce and added the sandwich hat. As you can probably tell from the picture, this thing was a messy beast! I cut all the ingredients way too thick and wound up with a mile high sandwich, which might seem awesome but is a total pain in the ass to eat. So my advice to you all is to either cut the veggies super thin or an even better idea is to take all the ingredients and fold them up in a wrap, then you can make that thing as messy as you’d like without actually making a mess everywhere and having to hear your husband go “oh my god Megan, what the hell did you do to the kitchen!”. Just saying 😛
Lunch Lady Tips:
- Wrap everything up together the night before or the morning of to keep the ingredients fresh, or if you decide to go with the sandwich method, pack your veggies and tahini sauce separate from your hummus slathered bread and put together before eating.
- Hummus is pretty easy to make, but to prevent yourself from feeling rushed, blend everything together when you have some free time and just store in a container in the fridge.
- Pre-cut and wash all your veggies at the beginning of the week and store them in water in a container in the fridge to keep them fresh. Then you can pat dry to whip up a sandwich in no time.
- Use whatever veggies you like! Don’t like cucumber or pickles, feel free to replace it with another tasty veggiebull.
FALAFEL HUMMUS SANDWICH
Who needs to take the time and make falafel when you can make Falafel Spread! All your favourite falafel ingredients all whipped up into a tasty falafel flavoured hummus.Author: The Vegan Cookbook Aficionado
- 2 slices of bread or one tortilla wrap
- Falafel Hummus Spread
- Roasted red pepper, jarred or fresh
- 4 to 6 thin slices of cucumber
- 2 to 3 thin slices of tomato
- 1 pickle, thinly sliced
- 1 piece of Romaine lettuce, rinsed and patted dry
- Tahini Lemon Sauce (optional but tasty)
- 3 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 teaspoon paprika
- 1/2 teaspoon maple syrup or agave
- 1/4 teaspoon garlic powder
- 1/2 teaspoon hot sauce (optional)
- Salt & pepper, to taste
- 2 cups (1-19 oz can) chickpeas, drained and rinsed
- 1/3 cup tahini
- 3-4 tablespoons water
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup red onion, roughly chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon salt
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh cilantro
SANDWICH OR WRAP
TAHINI LEMON SAUCE
FALAFEL HUMMUS SPREAD
- Preheat your waffle iron.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a small bowl, mix together the starter, sugar, apple cider vinegar, milk, melted margarine and vanilla, whisk until smooth then pour over the dry ingredients. Mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery waffles.
- When your iron is hot, pour a scoop of batter onto the waffle iron and cook according to your waffle makers instructions. Check underneath before you remove them from the heat, they should be lightly browned. Serve immediately so that they don’t go soggy and top with your favourite waffle toppings. If you need to reheat, just pop it in the toaster for a few seconds to crisp up.