Jérémie Falissard
Created By:
Jérémie Falissard
Prep Time
Total Time
2 0
Hrs Mins

Meets Dietary Restrictions

More About This


Mouth-watering Middle-Eastern flavours combine to create a world class dish that’s perfect to enjoy at home.

Tip: If you’d like to sample more of Chef Jérémie’s cooking, be sure to check out his restaurants – Barroco, Bocata, Foiegwa, and Fugazzi.

- ingredients -

  • 2 tbsp Sabra Roasted Garlic Hummus
  • - Falafel:
  • 2 cups canned chickpeas
  • 1/2 onion, roughly chopped
  • 1 cup parsley
  • 1 cup cilantro
  • 3 garlic cloves
  • 1 jalapeño pepper
  • 1/3 lb fresh cod, roughly diced
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp ground cardamom
  • 1 tsp black pepper
  • 1 tsp harissa
  • 2 cups chickpea flour (or regular flour)
  • 1 tsp baking soda
  • 5 to 8 tbsp avocado oil
  • - Pita Bread:
  • 3/4 cup warm water
  • 1/2 tsp instant dry yeast
  • 2 cups all-purpose flour (or bread flour)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp olive oil
  • - Tomato and Onion Salad:
  • 1 large tomato, diced without seeds
  • 1/2 white onion, sliced
  • 10 olives, chopped
  • 1/2 lemon, juiced
  • 1/2 cup each parsley, cilantro and mint
  • 4 tbsp olive oil
  • 1 tsp red wine vinegar
  • - salt and pepper to taste

- directions -

  • Falafel

    1)      Preheat oven to 375 degrees F.

    2)      Add chickpeas, onions, parsley, cilantro, garlic, jalapeño, cod and spices to a food processor.

    3)      Pulse the food processor but don’t blend completely (the mixture should have a chunky texture).

    4)      Transfer the mixture to a large bowl.

    5)      Add the chickpea flour and baking soda. Stir together until mixture is fully combined.

    6)      Cover mixture with plastic wrap or a lid and place in the fridge for 45 minutes to 1 hour.

    7)      Once the mixture has rested, shape falafels with your hands or using a tablespoon. A flat shape works best.

    8)      Heat a few tablespoons of avocado oil in a pan on medium heat.

    9)      Gently place the falafels in the pan and fry each side for 2-3 minutes or until golden.

    10)   Transfer the fried falafels onto a paper towel lined plate.

    11)   Place the falafels on a baking tray and finish them in the oven for about 8-10 minutes or until crispy and golden.

  • Pita Bread

    1)      Preheat oven to 475 degrees F.

    2)      In a large bowl, mix water and yeast. Let sit for about 5 minutes, until the yeast is dissolved.

    3)      Add flour, salt, sugar and olive oil and stir with your hands until dough is formed. (This step can be done with a KitchenAid-type stand mixer.)

    4)      Clean the bowl previously used and place the dough in it.

    5)      Cover the bowl with a clean dishcloth or plastic wrap and let the dough rise for about 1 hour at room temperature.

    6)      Gently remove the dough from the bowl and place it on a lightly floured work surface.

    7)      Divide the dough into 4 equal parts.

    8)      Gently flatten each piece into a 6-inch wide circle about a quarter of an inch thick. (Sprinkle with a little extra flour if it’s starting to stick.)

    9)      Place the pitas directly on a baking tray and bake for 3 minutes. The pita will start to puff like a balloon. Pitas are best when eaten immediately after cooking.

  • Tomato and Onion Salad

    1)      Mix all the ingredients together.

  • Serving

    1)      Cut the pita bread into two and spread with 2 generous tablespoons of Sabra Roasted Garlic Hummus.

    2)      Add 4-5 tablespoons of tomato and onion salad.

    3)      Place 3-4 falafels on the prepared pita bread.

    4)      Add a little bit of za’atar spice on top (optional).