falafel flatbread with hummus & pickled red cabbage

Our zingy pickled red cabbage is the perfect accompaniment to any wrap, flatbread or sandwich. Try our falafel and hummus recipe below, you won't be disappointed!



for the falafel:

  • 400g can of drained chickpeas

  • 1 small onion, roughly chopped

  • 1 glove of garlic

  • Handful of Parsley

  • 1 tsp cumin

  • 1/2 tsp chilli powder

  • 1/2 tsp turmeric

  • 2 tbsp of plain flour

  • 2 tbsp of vegetable oil

for the hummus:

  • 1 can of drained chickpeas (400g)

  • 1 tablespoon of Tahini

  • 1 tsp salt

  • Juice of 1/2 lemon

  • 2 gloves of garlic

  • 2 tablespoons of olive oil


1. To make the falafels, start but draining the chickpeas and pat dry with some kitchen towel. Add all the ingredients, except the oil, to the food processor and blitz until smooth but not runny.

2. Heat the oil on medium-high heat and start forming the balls or small patties, placing them in the oil and cook for 2 minutes on each side. You can make these ahead of time and heat them through in the oven before serving.

3. For the hummus, drain your chickpeas and leave to one side. Place the garlic in your food processor and blitz for a few seconds. Add the chickpeas, tahini, salt, lemon juice and start to blitz on medium speed for about 30 seconds.

4. Once the chickpeas have been roughly blitzed start to add the olive oil in a steady stream through the funnel on your food processor. Your hummus should be nice and smooth but still thick.

5. It's time to assemble your flatbread. We like to slightly toast our flatbreads first, then spread on the hummus, add some lettuce, cucumbers and tomatoes, add the falafels and finish with a generous amount of pickled red cabbage.


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