Vegan wholemeal pitta with green pea hummus and falafel

Vegan wholemeal pitta with green pea hummus and falafel: a quick, filling recipe with peas, chickpeas, tahini, mint and wholegrain.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 510 kcal per serving
• Protein: 22 g
• Fat: 18 g
• Carbs: 68 g

Ingredients

• 200g frozen peas
• 100g chickpeas (from a jar)
• 1 garlic clove
• Juice of ½ lemon
• 2 wholemeal pitta breads
• 8 green falafel (ready-made, e.g. from an organic shop)
• 1 tbsp olive oil
• 2 tbsp tahini (sesame paste)
• 1 handful of mint
• 1 tsp black sesame seeds
• Salt
• Cumin

Method

You’ll need: oven · frying pan · blender · mixing bowl

1. Warm the falafel in the oven or a frying pan according to the packet instructions, until lightly crisp on the outside.
2. Put the peas and chickpeas in a blender. Add the garlic, lemon juice, tahini, olive oil, cumin and mint.
3. Blend everything until creamy. If the pea hummus is too thick, blend in a little ice-cold water until smooth, then season to taste with salt.
4. Briefly warm or toast the wholemeal pitta breads until warm and soft.
5. Spoon the pea hummus into a bowl and garnish with a little olive oil and black sesame seeds.
6. Serve with the warm falafel and wholemeal pittas.

Good to know

When it needs to be quick but should still taste fresh, this recipe is a nice middle ground. Creamy, savoury and pleasantly filling without being heavy.

Swaps

Frozen peas → edamame (a little more plant protein); wholemeal pitta → wholemeal sourdough bread; tahini → white almond butter (milder flavour, provides vitamin E); black sesame seeds → chopped pistachios (bring unsaturated fats and a bit more crunch)

Allergens

Contains sesame and gluten; depending on the falafel, other allergens may be added. For children, keep the seasoning mild and cut the falafel small; during pregnancy, make sure everything is well chilled and prepared hygienically.

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