From the recipe box
Falafel Crumble
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Chickpeas
- Meal format
- Global Food & Fusion
- Base
- Pita Bread
Red onion, Garlic, Cilantro
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 12 mins
- Total
- 22 mins
- Serves
- 2
Ingredients
- 1 (15-ounce)can chickpeas, drained and rinsed Or ¾ cup dried chickpeas, soaked overnight, pressure cooked until tender, and drained
- ½red onion, roughly chopped
- 1 clovegarlic
- 2-3sprigs cilantro
- ½ cupbreadcrumbs
- ½ teaspooncumin powder
- ½ tablespooncoriander powder
- as needed (adjust if using canned chickpeas)Salt
- to tasteCrushed red pepper flakes
- 1 tablespoonoil
- —Juice of ½ lime
Notes & Tips
- Falafel Crumble is the perfect recipe for anyone who loves falafel but doesn't have the patience to shape, fry, or bake individual patties. You get all the familiar flavors in a quick, weeknight-friendly version that comes together in one pan.
- The key is to leave a little moisture in the mixture before adding the breadcrumbs. If it becomes completely dry, the crumble can turn chewy instead of tender.
- This crumble is incredibly versatile. Try it:
- Stuffed into pita with hummus, lettuce, tomatoes, pickled onions, and tahini.
- As the protein in a Mediterranean-style salad bowl.
- Wrapped in a tortilla or flatbread.
- Sprinkled over roasted vegetables or grain bowls.
- For more topping combinations and serving inspiration, see the Mediterranean Bowl recipe, which uses many of the same fresh toppings and sauces to build a complete meal.
Step by step
Method
- 01
Add the onion and garlic to a food processor and pulse until finely chopped.
- 02
Add the chickpeas, cilantro, cumin powder, and coriander powder. Pulse a few times until the mixture resembles coarse crumbs. Avoid blending it into a smooth paste—you want plenty of texture.
- 03
Heat the oil in a large pan over medium-low heat. Add the chickpea mixture and spread it into an even layer.
- 04
Add salt and crushed red pepper flakes, if using. Sauté for 7-8 minutes, stirring occasionally, until the mixture begins to dry out and develop light golden bits.
- 05
If the mixture seems too dry, sprinkle in a little water before adding the breadcrumbs. Stir in the breadcrumbs and continue cooking for another 3-4 minutes until everything is lightly toasted and crumbly.
- 06
Finish with a squeeze of fresh lime juice and serve warm.
