Smashed Everything Bagel Falafel Pitas
These aren’t traditional falafel, but they are quick, crispy and very easy to throw together when you want something seriously good without getting the food processor involved.
We’ve taken creamy Queen chickpeas, roughly mashed them with fresh herbs, cumin and smoked paprika, then fried them until golden and crispy. Stuff them into warm pitas with hummus, crunchy salad, Wild Root Pantry tangy Bread & Butter Pickles and a generous forkful of Wild Root Pantry Spicy Beetroot Kraut.
The result is fresh, colourful, messy in the best way and packed with flavour
Serves 2–3
For the smashed falafel
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1 jar Queen chickpeas, drained
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A small handful of fresh parsley, finely chopped
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A small handful of fresh coriander, finely chopped
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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2–3 tablespoons plain flour
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1 tablespoon everything bagel seasoning, plus extra for finishing
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Salt and black pepper
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Oil, for frying
To assemble
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2–3 pitas
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Hummus
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Shredded lettuce
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Chopped tomatoes
Method
Add the drained chickpeas to a bowl and roughly mash them with a fork or potato masher. You want them broken down enough to hold together while still keeping plenty of texture.
Add the parsley, coriander, cumin, smoked paprika and a good pinch of salt and pepper. Mix everything together, then add the flour one tablespoon at a time until the mixture holds its shape when pressed together.
Divide the mixture into small balls and gently flatten them into rough patties.
Pour the everything bagel seasoning onto a plate, then press each falafel into the seasoning, turning to coat both sides and the edges.
Heat a generous splash of oil in a frying pan over a medium heat. Add the coated falafel and cook for around 3–4 minutes on each side, until golden and crispy.
Serve immediately, preferably with extra pickles on the side
