Falafel Toastie Breakfast with Fresh Toppings
Ingredients
- 250 grams soaked chickpeas
- mint, coriander, and parsley
- 5-6 cloves of garlic
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- cayenne as per taste
- 1/4 teaspoon cardamom
- black pepper as per taste
- salt
- 1 finely chopped onion
- 1/4 teaspoon baking powder
Preparation
Make or buy bread ahead of time.
Soak chickpeas in advance and use part cooked for texture if desired.
The previous night, fix the falafel mixture by blending chickpeas, herbs, garlic, and spices, then refrigerate.
Just before making, add finely chopped onion and baking powder to the mixture (baking powder can be skipped for toastie).
Spread the mixture firmly on a sourdough bread slice.
Cook the falafel side down first on low heat until it browns, then flip and cook the bread side.
Serve with favorite condiments such as herby hummus, basil pesto, beet microgreens, pea tendrils, and pomegranate arils.
For those watching weight or with hormonal disorders, keep portions small, about half a slice, and add protein like tofu or eggs on the side to avoid overloading carbs.
