Created by admin on December 12, 2018
Kids will love this dish – perfect party food!
- Prep Time: 30m
- Cook Time: 20m
- Serves: 6
- 6 falafels (store-bought or you can make your own)
- 1 c vegetable oil (we used avocado)
- 1 tsp. mustard (we used Dijon)
- 1 tbsp. apple cider vinegar
- 3 -4 tbsp tahini paste
- 3 tbsp. aquafaba (liquid drained from a can of chickpeas)
- ½ cucumber, sliced
- red and green cabbage, thinly sliced
- 2 -3 black olives or black sesame seeds
- 2 -3 radishes
- Pita breads
- Hummus (store bought or make your own, can be plain or beetroot hummus)
- Salt, to taste
- Drain a can of chickpeas and reserve the liquid.
- Combine the aquafaba, apple cider vinegar and mustard in the jug of a hand held mixer. Give a quick whizz to blend.
- Add the oil in three parts, whizzing to emulsify after each batch. Add salt and seasonings, taste and adjust.
- Add the tahini paste and blitz to combine. Taste and adjust seasoning. It should be a drizzling consistency if you need to loosen, add a splash of almond milk.
- Preheat the oven to 180 ºC.
- Place the Falafels onto a baking tray and bake for 15-30 minutes until heated through.
- Place the hummus into a small piping bag.
- Once the Falafels come out of the oven, allow to cool slightly and then slice across the width, being careful not to cut all the way through.
- Pipe to fill the Falafel with a dollop of hummus.
- Create eyes for your peeping faces using radish – we used a paper straw to cut out circles. Carefully place onto the hummus. Decorate with an eyeball made of a small piece of olive or a single sesame, this will require some patience and can be quite fiddly!
- Slice the pita breads in half width ways. Pop into a toaster or onto a baking tray to go into the oven to lightly toast. Be careful not to over toast as they become difficult to fill.
- Once lightly toasted, open the pitas and spread a little hummus inside, add sliced red and green cabbage and then a drizzle of tahini sauce (we recommend using a squeezy bottle if you have one available). Carefully add the peeping faces to the pita breads. Serve with extra tahini drizzling sauce on the side.