Falafel with homemade hummus and tzatziki.

We had a diner family party and I was very inspired by summer and all the vegetables that are back in season in Paris. This vegan falafel is well balanced with the smokiness of the paprika, the toasted cumin and the acidity of the tzatziki it is really a plate to make for a large group of people.


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Ingredients for 1 wrap

  • 1 warm wrap heated in the oven or stove
  • 1 tablespoon of hummus
  • 1 tablespoon of tzatziki
  • a bunch of red cabbage
  • a bunch of cilantro
  • sliced cherry tomatoes
  • red onion to taste
  • grilled eggplants
  • a little bit of lemon juice

Ingredients for 15 falafel balls

  • 1 cup of dried chickpeas soaked the night before
  • 1/2 of cilantro
  • 1/2 of parsley
  • 1 medium red onion
  • 2 medium garlic cloves
  • 1 teas spoon of toasted cumin (or regular cumin)
  • salt and pepper to taste
  • 1/3 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • oil for deep frying the balls

Drain the chickpeas (if you use canned chickpeas the mixture will not work) put all the ingredients in the mixer and mix until you have a uniform soft mixture. Make balls. Heat the oil and fry them until brown toasted colour on the outside and put them a paper napkin to remove the excess of oil.


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For the tzatziki

  • 2 soy yoghurts
  • 1 medium cucumber
  • 1/2 cup of cilantro chopped
  • 1/2 cup of parsley chopped
  • 1/2 lemon
  • salt and pepper

Grate the cucumber and mix all the ingredients in a bowl.

For the hummus

  • 1 can of chickpeas drained (save water)
  • 1 lemon
  • 1 clove of garlic
  • 1 tablespoon of tahini
  • 2 tablespoons of olive oil
  • salt and pepper

Put all the ingredients in a mixer and mix until silky smooth add the reserved chickpea water if you wish a for a looser texture.

For the eggplant

  • 1 large eggplant
  • 1 tablespoon of smoked paprika
  • 4 tablespoons of olive oil
  • salt and pepper

Cut the eggplant into round slices and put on a tray for the oven season with the rest of the ingredients and grill until eggplant is fully cooked.






Put all the ingredients on the tortilla wrap in the order you wish and close firmly and whatever spicy sauce you wish and enjoy!


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