Vegan Falafel Shakshuka

Who needs eggs in your shakshuka when you can have falafel instead? or have both if you’re not vegan! Or just eat the falafel if you don’t fancy the shakshuka part.

This dish, in my opinion, can be enjoyed for breakfast, lunch and dinner and is perfect for sharing (if you want to!).

Start with making the shakshuka sauce, as you can let this simmer whilst you make and fry your falafel.

This dish is full of protein from the chickpeas and flavour from the spices and the sauce. You’re getting your veggies in with the peppers, courgettes and tomatoes and packed with a nice punch from the chilli.

Dairy free, meat free and gluten free (if you use GF flour in the falafel), this recipe is a great alternative for the standard egg based shakshuka.

feeds 2 people
takes approx. 20 minutes in total.

Ingredients
For the Falafel
1 can of chickpeas (drained and rinsed)
1 white onion (diced)
2 cloves of garlic (crushed)
2 tablespoons of fresh chopped parsley
1 tablespoon flour (use gluten free if required, I used gram)
1 1/2 teaspoons of ground coriander
2 teaspoons of ground cumin
1/2 teaspoon of chilli powder
sprinkle of pepper
sprinkle of salt
oil of choice (I use 1kcal sunflower oil spray)

For the Shakshuka
1/2 white onion (diced)
1/2 red chilli (diced)
1 red pepper (cut into chunks)
1/2 courgette (sliced and quartered)
2 tablespoons of tomato puree
2 garlic cloves (crushed)
1 1/2 cans of tinned tomatoes
1 tablespoon of paprika
1 tablespoon of ground cumin
sprinkle of pepper
sprinkle of salt

For the Shakshuka Toppings
Fresh chopped parsley
Drizzle of dairy free yoghurt (optional)
avocado slices (optional)

Flatbreads

Method
For the Shakshuka
1. In a pan over a medium heat, sauté your onion for a couple of minutes with oil of choice before adding your garlic, red chilli, paprika and ground cumin. Combine thoroughly.
2. Add your pepper, courgette, tomato puree and tinned tomatoes.
3. Season with salt and pepper and let simmer for approx. 15 minutes to let the sauce thicken.

For the Falafel
1. In a food processor simply add all falafel ingredients and blitz until a rough meal is formed. It should stick together in your hands, and if it doesn’t slowly add a tiny bit of water and blitz.
2. Roll into approx. balls.
3. In a pan over a medium heat add your oil of choice and fry each falafel on each side until golden brown. Try not to let them burn.
4. Remove from heat.

To finish
Add your falafel to your shakshuka sauce and top with fresh chopped parsley and drizzle with yoghurt.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

2 thoughts on “Vegan Falafel Shakshuka

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