Smashed Falafel



2 tins Supreme Chickpeas, drained 

1 cup Parsley 

½ cup coriander 

1 medium onion, peeled and cut into thick slices

3 cloves of garlic 

1 tsp Supreme Coriander Powder 

1 tsp Supreme Cumin Powder 

½ tsp Supreme Chilli Powder 

⅓ tap Supreme Coarse Black Pepper 

1 tsp baking powder 

Salt to taste 


Other ingredients: 

Tahini sauce 

5 small khubz 


Pickled veg 

1 red onion, thinly sliced 


Salt to taste


Make sumac onions, mix together finely sliced red onions, desired amount of sumac and a pinch of salt. 

Into a food processor add parsley, coriander, onion and garlic. Blend until veggies are finely chopped. Now add chickpeas, coriander powder, cumin powder, chilli powder, coarse black pepper, baking powder and salt. Blend until all ingredients are well combined. Divide and evenly spread the mixture between 5 small khubz. Heat a pan over medium-high heat. Drizzle a few spoonfuls of oil then place the khubz falafel side down on the pan.

Cook until a golden crust forms. Carefully flip over and toast the other side of the wrap. Slide the khubz onto a plate or board, add sumac onions, pickles, parsley, tahini sauce, roll, cut in half and serve.

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