Falafel Bread
Preparation
Snacking Cake Recipe
A mouthwatering treat that unites the vibrant taste of falafel with the irresistible texture of classic quickbreads. Create a loaf yourself to enjoy the brightness of fresh parsley, flavorful falafel spice, and chewy chickpeas. Schmear with some tahini butter for a delectable afternoon treat. Recipe & photo created by Jordan Smith.
STEP 1
Ensure you have a rack in the middle of your oven, then preheat to 350°F. Line a 8.5 x 4 inch loaf pan with a piece of parchment paper with overhang on the longer sides to help lift the finished bread out of the pan.
STEP 2
Sift the all-purpose flour, chickpea flour, baking powder, baking soda, salt, and falafel spice mix all together into a medium bowl.
STEP 3
In a high speed blender, blend parsley and olive oil until mixture is completely smooth and the parsley is fully incorporated into the oil, about 30-50 seconds.
STEP 4
Whisk eggs and sugar together in a medium bowl then whisk in parsley oil and lemon zest until combined.
STEP 5
Using a rubber spatula, combine dry ingredients into the egg mixture stirring together until no dry parts remain and mixture is smooth. Batter will be thick.
STEP 6
Make the Chickpea Za’atar Topping by using a paper towel to dry off any moisture from the cooked and drained chickpeas, then toss them in a small bowl with the olive oil, salt, and 1 tsp za’atar.
STEP 7
Pour batter into prepared pan and smooth to fill all corners. Sprinkle chickpeas onto loaf, gently pressing down to ensure they adhere to the batter. Sprinkle loaf with an additional 1-2 tsp. Za’atar and bake for 35-40 minutes. A toothpick should come out clean when inserted into the center of the loaf and the top of the loaf should feel firm when pressed.
STEP 8
Make the tahini butter by whisking the tahini, butter, and salt together in a small bowl.
STEP 9
Slice and serve warm or toasted with the tahini butter.
Yields 1 Vibrant Loaf
Ingredients
- 1 ¼ cup All-Purpose Flour
- ¼ cup Pereg Chickpea Flour
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- 1 tsp. Baking Soda
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- 1 Tbsp. & 2 tsp. Pereg Falafel Spice Mix
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2 Tbsp. Sugar
- ¾ cup Olive Oil
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- 1 cup firmly packed chopped Curly Leaf Parsley from about 1 bunch
- ½ cup Cooked Chickpeas, drained
- 1 tsp. Olive Oil
- 2-3 tsp. Pereg Za’atar, divided
- ¼ tsp. Pereg Fine Red Sea Salt
- ½ cup Unsalted Butter at room temperature (1 stick)
- ¼ cup Tahini
- ½ tsp. Pereg Fine Red Sea Salt
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