Description
Fresh, vibrant and comforting Falafel-Spiced Tomatoes and Chickpeas Galette, served with a simple Parsley-Mint yoghurt sauce.
Ingredients
Units
Scale
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American, Mediterranean
Nutrition
- Calories: 200