This is a deconstructed falafel and seriously delicious. It looks like a million bucks and just so happens to be packed full of protein, vitamins and minerals. I got this recipe from the Vegan Stoner. I made a couple of tweeks to the recipe, partly because I didn’t have everything on hand. The best thing about this recipe is that it literally took me 15 minutes to make from start to finish. It is perfect for a weeknight dinner and super nutritious.
Start with falafel dry mix and a little water. Mix until you reach a doughy consistency.
Spread the falafel dough in a pie pan and bake for about 10 minutes at 350 degrees until cooked thoroughly. Remove from the oven and let cool.
Now take some pre-made or homemade hummus and spread it around the bottom of the “pie.”
Spread a layer of sliced cucumbers.
Then a layer of freshly sliced tomatoes.
Now take the other half cucumber, scrape the seeds out, chop it up, add the juice from half a lemon and 8 ounces of greek yogurt and blend it all up.
Now spread some of this fresh, tangy sauce over the pie.
If I had pine nuts, I’d add them to the top of the pie. I had a lovely olive tapenade in the fridge so I decided to top the pie with little bits of the tapenade, such a GOOD CHOICE!
This dish is nom, nom delicious. The recipe is right here. Thanks a million Vegan Stoner Blog!!
You mad my Monday night into a fabulous culinary adventure.