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Fresh, vibrant and comforting Falafel-Spiced Tomatoes and Chickpeas Vegan Galette, served with a simple Parsley-Mint yoghurt sauce.
This recipe is based around a recipe I found on Bon Appetit, it’s called ‘Falafel-Spiced Tomatoes and Chickpeas on flatbread‘. Although the spices and the amount used is nearly the exact same, this recipe requires different steps as we’re baking with tomatoes!
Why you’ll love this Falafel-Spiced Tomatoes and Chickpeas Galette:
you love falafel – if you want a spin on a classic falafel recipe, I highly recommend you’ll love this recipe!
easy – this recipe is incredibly easy to assemble!
delicious – I’m currently obsessed with this Galette! It’s so summery, and yet comforting.
What you’ll need to make the savoury vegan galette dough:
- plain flour
- vegan butter
- salt
- sugar
- cold water
What you’ll need to make the galette filling + yoghurt sauce:
- chickpeas
- heirloom tomatoes
- onion
- fresh parsley
- fresh mint
- onion
- ground cumin
- ground coriander
- sumac
- chilli flakes
- olive oil
- red wine vinegar
- salt
- vegan yoghurt
How to make vegan galette:
- In a bowl, mix plain flour, salt and sugar.
- Add in cubed cold vegan butter and using a fork (or a pastry cutter) break the butter up until mixture resembles coarse, pea-sized crumbs.
- Pour in the cold water until the dough comes together. Add an additional tbsp of water if needed.
- On a lightly floured surface, roll the dough into a ball and flatten it into a disk.
- Wrap the dough with some cling film. Place in the refrigerator for at least 1 hour, or up to 3 days.
How to make the Falafel-Spiced Tomatoes and Chickpeas Galette:
- Slice tomatoes into around 1/2 inch thick. Place tomatoes into a bowl, one layer at a time. Sprinkle each layer of tomato with a little salt. Set aside for 10 minutes. Drain the water, then place tomatoes onto tissues. Set aside until assembly.
- Mash up the chickpeas with olive oil and red wine vinegar. Fold in parsley, onion and salt. Set aside.
- To make the Falafel Spice Mix, combine ground cumin, ground coriander, sumac, chilli flakes and salt. Set aside.
- Roll out pastry dough into a 12-inch circle, transfer onto a baking tray.
- Create a 2-inch mark around 4 of the sides. Add the chickpea mixture over the rolled out galette dough. Form the chickpea into a circle, avoiding going past the marked lines.
- Sprinkle over the falafel-spice mix, place sliced tomatoes over the top. Fold edges of the dough up and over tomatoes, pleating as needed. If your dough breaks, don’t worry – just pinch the dough back together.
- Place the galette into the freezer for 10 minutes.
- Remove from the freezer, brush pastry dough with a mix of olive oil and ground cumin. Bake for 40-55 minutes or until cooked.
FAQ’s
How long can I store the Galette dough in the fridge? Up to 3 days!
Do I have to use plain flour? Nope! I’ve also tested this recipe using Medium Atta and it turned out equally as delicious!
How do I store the leftovers? Although this recipe tastes best on the day it’s made, you can keep it refrigerated in an air-tight container for up to 2 days. And to re-heat this galette, you can pop it into the oven for a few minutes or even place it onto a pan and heat it until warm.
More vegan recipes to make for dinner:
- chickpea and spinach masala pizza
- sweetcorn and peanut curry
- sheet pan chipotle cauliflower tacos
- sun-dried tomato pasta bake
Ingredients
Galette Dough
- 190 g plain flour or medium atta
- 113 g cold vegan unsalted butter
- 1/8 tsp sugar
- 1/4 tsp salt
- 3–5 tbsp cold water
Falafel-Spiced Tomato and Chickpea Galette
- 2 medium heirloom tomatoes
- 1 tsp ground sumac
- 3 garlic cloves (grated )
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2–1 tsp chilli flakes
- 1x400g tinned chickpeas (drained )
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 small/medium onion
- 1/2 cup chopped fresh parsley
Parsley-Mint Yoghurt Sauce
- 3/4 cup plain vegan yoghurt
- 1/3 cup chopped parsley
- 1/2 cup chopped mint
- salt + black pepper
- 1 garlic clove (optional)
Instructions
Galette Dough
- In a bowl, mix plain flour, salt and sugar. Add in cubed cold vegan butter and using a fork (or a pastry cutter) break the butter until the mixture resembles coarse pea-sized crumbs. Pour in 3tbsp of the cold water until the dough comes together. Add in an additional tbsp or two of water if needed. On a lightly floured surface, roll the dough into a ball and flatten it into a disk. Wrap the dough with some cling film. Place in the refrigerator for at least 1 hour, or up to 3 days.
Falafel-Spiced Tomatoes and Chickpeas Galette
- Slice tomatoes into around 1/2 inch thick. Place tomatoes into a bowl, one layer at a time. Sprinkle each layer of tomatoes with a little salt. Set aside for 10 minutes. Drain the water, then place tomatoes onto tissues. Set aside until assembly.
- Mash up the chickpeas with olive oil and red wine vinegar. Fold in parsley, onion and salt. Set aside.
- To make the Falafel Spice Mix, combine ground cumin, ground coriander, sumac, chilli flakes and salt. Set aside.
- Roll out pastry dough into a 12-inch circle, transfer onto a baking tray.
- Add the chickpea mixture over the galette dough, leaving a 2-inch border from the edges. Slightly press the chickpeas together using the back of a spoon, just enough so they don't move.
- Sprinkle over the falafel-spice mix, place sliced tomatoes over the top. Fold edges of the dough up and over tomatoes, pleating as needed. If your dough breaks, don't worry – just pinch the dough back together.
- Place the galette into the freezer for 10 minutes.
- Remove from the freezer, brush pastry dough with a mix of 1/2 tbsp olive oil and a pinch of ground cumin. Bake for 40-55 minutes or until golden and cooked.
Parsley-Mint Yoghurt Sauce
- Combine all the Parsley-Mint Yoghurt Sauce ingredients. Keep refrigerated until needed.
Nutrition
- Calories: 200
