Peace Advocacy Network
MENUMENU
  • Home
  • Living Vegan
    • Vegan Resources
    • Is it Vegan? Ingredient List
  • Who We Are
    • About Us
    • Job Opportunities
    • Sponsors
  • What We Do
    • The Vegan Pledge
    • Vegan Activist Academy
    • Recycling Programs
    • Calendar
    • Get Involved
  • Blog
  • Donate Now
    • English
    • Español
Cook

FALAFEL FATTOUSH
By Hannah Kaminsky

FALAFEL FATTOUSH
By Hannah Kaminsky
Cook

Falafel Fattoush

Hannah Kaminsky
Real Food, Really Fast

If you took falafel but skipped all the mashing, mixing, and deep frying, you’d get the gist of this herbaceous Middle Eastern panzanella, also known as bread salad. Deconstructed dishes get a bad rap in this postmodern culinary scene, but just this once, I wouldn’t take offense at the term. Everything you’d want from a good falafel sandwich can be found in this abundant bowl, simply chopped and tossed for a fresher, more flavorful experience with every forkful. The pita become soggy fairly quickly, so don’t delay after tossing it with the dressing. Dig right in immediately, or withhold the olive oil and lemon juice until you’re ready to serve.

Ingredients

  • 4 2-ounce pita breads
  • 1 pint cherry tomatoes halved if large
  • 1 cup sliced Persian cucumber or diced English cucumber
  • 1 15- ounce can chickpeas rinsed and drained
  • 2 scallions thinly sliced
  • 1 cup fresh parsley leaves
  • 1 clove garlic finely minced
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2-1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seeds toasted

Directions

Lightly toast the pita bread and chop it into bite-sized squares, about 1/2-inch each.

Place the bread in a large bowl along with the tomatoes, cucumber, chickpeas, scallions, and parsley. Mix the vegetables around lightly to combine. Sprinkle in the minced garlic, red pepper flakes, cumin, coriander, 1/2 teaspoon salt, and pepper. Toss everything together until the vegetables are well distributed and evenly coated with the spices.

Right before serving, drizzle in the lemon juice and olive oil, tossing once more to incorporate. Add more salt to taste, if needed, and finish with a sprinkle of sesame seeds over the top.

Hannah Kaminsky is the author of two cookbooks and the creator of the award-winning blog Bittersweet. You can find this recipe in her book Real Food, Really Fast.

Leave a Reply Cancel reply

You must be logged in to post a comment.

About The Blog

Peace Advocacy Network (PAN) promotes a peaceful existence through veganism, social justice, and respect for the Earth’s inhabitants and resources. PAN, founded in 2010, is a grassroots group that strives for the absence of violence in the lives of people and animals by eliminating oppression and inequality

Categories

  • Cook
  • Event
  • Interview
  • Lifestyle
  • News
  • Shop

READY TO GO VEGAN?

Vegan Pledge
Living Vegan
Vegan Resources
Get Involved
Vegan Activist Academy
Recycling Programs
Sponsors
PAN_ LOGO

Explore the Blog

  • Cook
  • Event
  • Interview
  • Lifestyle
  • News
  • Shop
Website by AMPLIFY by Design