Vegan Falafel Smash Pita recipe is a fun and healthy take on Mediterranean street food. Here, homemade falafel mix is served with mini pita bread and vegan cheese! This recipe comes together in just 30 minutes! And is perfect to feed a crowd!

Falafel Smash Pita Bread [Vegan]

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Ingredients

For the Jalapeno Pesto Yogurt Sauce:

  • 1 Jalapeno
  • 3 cloves garlic
  • 3 tablespoons parsley, chopped
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon pine nuts
  • 1/2 teaspoon crushed black pepper
  • 1-2 tablespoons olive oil
  • 1 cup vegan yogurt
  • La Baleine Essentiel Sea Salt for seasoning

For the Falafel Smash:

  • 15.5 oz chickpeas
  • 1/3 cup parsley, chopped
  • 1/2 cup onions, chopped
  • 3-4 cloves garlic
  • 1/2 tablespoons cumin powder
  • 1 tablespoon lemon juice
  • 1-2 tablespoons olive oil
  • 1/2 teaspoons crushed black pepper
  • Sea Salt for seasoning

For the Pita:

  • 8 mini pita breads
  • Shredded vegan cheese for garnish
  • Red pepper flakes optional
  • Tahini sauce optional
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Preparation

To prepare the Jalapeno Pesto Yogurt Sauce:

  1. Grill or roast jalapenos and garlic till they are somewhat charred. Allow them to cool.
  2. In a blender jar, add cilantro leaves and parsley leaves.
  3. Add the roasted jalapenos and garlic along with pine nuts, crushed black pepper, and olive oil. Blitz to make a pesto.
  4. Add vegan yogurt to a bowl.
  5. Top it with the prepared pesto sauce and season it with Sea Salt.
  6. Mix and keep this sauce aside for now. You can store it in the fridge till needed.

To prepare the Falafel Smash

  1. Transfer the cooked or canned chickpeas into a mixing bowl. Using a potato masher, mash them lightly. You need not mash them completely.
  2. Add chopped parsley to the bowl.
  3. Add sliced onions and minced garlic.
  4. Add cumin powder, lemon juice, crushed black pepper, and olive oil.
  5. Season it with La Baleine Essentiel Sea Salt as needed.
  6. Give it all a good mix. Keep this aside for now. It can be stored in the fridge till needed.

To assemble:

  1. If the pesto yogurt sauce and the falafel mix are in the fridge, take them out and bring them to room temperature.
  2. Place the mini pita bread on the baking tray. There is no need to heat or toast them first but you may do so if you want.
  3. Spread a generous layer of jalapeno pesto yogurt sauce over it.
  4. Then layer it with the falafel mixture.
  5. Top it with shredded cheese and broil for 2 minutes (or until the cheese melts) at 400 degrees F.
  6. Garnish with crushed red pepper flakes and drizzle tahini sauce over them. If you want, you can also drizzle some tomato ketchup over them.
  7. Serve them warm or cold.
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