seitan is my motor



May 2011



Not your average falafel

Here falafel is a fast food. Usually you go out, order it and after ten minutes, you’ve got it in your belly. Not in this case. Preparing this falafel took almost the whole Sunday afternoon. But it was so worth it! This is far from being a traditional recipe, instead of chickpeas it calls for kidney beans, and instead of regular hummus it calls for black olive hummus. The pita bread comes with a special twist, too.

Chipotle Kidney Bean Falafel with Basil Garlic Pita and Black Olive Hummus

For the Basil Garlic Pita (makes 8 breads):

200 g (1 3/4 cup) all-purpose flour
1 teaspoon instant yeast
200 ml (3/4 cup plus 1 tablespoon) water
300 g (2 1/2 cups) whole wheat flour
10 g (1 1/2 teaspoons)  salt
100 ml (1/3 cup plus 1 tablespoon) water
2 tablespoons olive oil

3 cloves garlic, minced
15 g (3/4 cup) basil, minced

Combine all-purpose flour, yeast, and 200 ml water and stir to form a batter. Cover and let sit for about an hour. Add remaining ingredients and knead until a dough comes together. Knead for about ten minutes. Cover and let sit until doubled in size.

Preheat oven to 250°C. Line a baking sheet with parchment paper.

Knead in garlic and basil. Divide dough into eight pieces. Roll into flat discs. Bake for 5-7 minutes. The breads should puff up. Store them under a kitchen towel while baking the remaining breads.

For the Black Olive Hummus:

1 can chickpeas (400 g or 14 oz.) drained
50 g (1/4 cup) pitted and sliced black olives
1 clove garlic, minced
2 tablespoons olive oil or water
60 ml (1/4 cup) orange juice
2 tablespoons tahini
salt and pepper to taste

Add all ingredients to a food processor and process until smooth.

For the Chipotle Kidney Bean Balls (makes about 16 to 18):

1 can kidney beans (400g or 14 oz.), drained
1 clove garlic, minced
1 chipotle in adobo pepper
1 teaspoon sauce from the chipotle can
1 slice bread without crust, toasted and teared into tiny bites
2 tablespoons flour
1 teaspoon cumin
1 teaspoon oregano
salt and pepper to taste

2-3 tablespoons oil

Mash the beans, add remaining ingredients and incorporate them well. Form into walnut sized balls. Heat a pan over medium heat and add the oil. Fry the balls until browned, turning them from time to time.

You also need assorted vegetables for the falafel. I chose peppers, green and red onions, and tomatoes. You could add herbs like cilantro as well. Slice open the pita, spread with hummus, add vegetables and kidney bean balls and drizzle some tahini on top.

You will have leftover bread. This is great just dipped into the hummus, too!



  1. Mia
  2. Jes
  3. Stefanie