favorite falafel toppings

vegan falafel meal

zhoug, tahini &

cucumber salad


Middle Eastern food is one of our favorite types of cuisines, but one that we don't frequently cook. This dish is a mix and adaption from multiple recipes to fit our own tastes.

There are many steps involved in making these recipes, but overall it is a simple dish.



An herby condiment, kind of like a pesto.

you will need

  • 1 1/2 cups cilantro coarsely chopped

  • 1 cup flat leaf parsley coarsely chopped

  • 1/3 jalapeño, seeded and sliced

  • 1/2 teaspoon cumin

  • 3 whole green cardamom, crush and chop

  • 1 clove, ground

  • 1/4 teaspoon honey *or other sweetener alternative

  • 3 tablespoons water

  • pinch of salt

  • 2 tablespoons extra virgin olive oil

homemade zhoug sauce


  • place all ingredients, except the olive oil, into a food processor or blender (on low speed)

  • start processing and slowly add your olive oil until everything has combined, but not completely smooth - it's okay to add a little more olive oil, if needed

  • taste and adjust for salt


tahini sauce

To eliminate this step, feel free to substitute with hummus.


you will need

  • 1 cup of tahini

  • 1 small garlic clove, minced

  • juice of 1 lemon

  • pinch of salt

  • 2/3 cups of water, approximately


  • place all the ingredients, except water, in a mixing bowl

  • whisk together and add water, one third at a time - don't be alarmed if it gets thick quickly - as you add water, it will thin

  • the ideal viscosity is similar to warm honey

  • taste and adjust for salt and lemon


cucumber salad

you will need

  • 1 english cucumber, diced small

  • 7 small fresh san marzano tomatoes, cherry or grape would work too, sliced in circles

  • 3 green onions, thinly sliced

  • 2 cups picked flat leaf parsley leaves

  • zest of 1 lemon

  • 1 tablespoon red wine vinegar

  • 2 tablespoons olive oil

  • pinch of salt


  • combine ingredients in a bowl, mix well

  • taste and adjust for salt and acidity with red wine vinegar

clean fresh cucumbers

other items needed



For the falafel, we chose to use a box mix. We followed the package instructions. We recommend making and refrigerating this mixture at least one hour ahead of when you want to start frying.


to build the dish

To assemble, warm your pita bread. Layer tahini sauce, then falafel balls, then generous scoops of cucumber salad. Add staggered dollops of zhoug and amba. Add pickled turnips and a little more drizzle of tahini sauce on top and enjoy!

delicious homemade vegan falafel pita



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