This is a fun & fresh lunch to share and it’s super easy to make.

Where I live there are some amazing falafel places, so I don’t bother making my own. You can for sure, but for this recipe I use Fantastic World Foods Falafel Mix – you just add water and wait a few minutes until it firms up a little.

Prep Time: 20 minutes / Cook Time: 20-25 Minutes / Total Time: 1 hour

For the Falafel Crust

Preheat Oven to 375 degrees Fahrenheit.

Packaged Falafel Mix – I use Fantastic World Foods Brand – Prep according to package directions. Instead of making balls, line a cookie sheet with parchment and gather the firm mixture and flatten it out. You should end up with about a 12” crust, about ½” thick. Bake in a 375-degree Fahrenheit preheated oven for about 25 minutes. The bottom should be lifting from the parchment and it should slide, not stick, when pushed. Let cool at room temperature.

Herbed Yogurt Dressing

1 cup plain plant-based yogurt (regular…greek-style is too thick)

2 Tbsp lemon juice

Sprinkle of dried dill, oregano, black pepper, and salt

Stir and let rest

Veggie Toppings

I go with the classics, Kalamata olives, tomatoes, cucumber, a little spring mix, spiralized zucchini, red bell peppers, red onion…etc.

The Build

After the falafel crust cools spread a layer of your hummus of choice. At this point, I prefer to cut the crust into 6 or 8 slices and plate them and build the salad on top (as pictured)…slicing through all those layers will just crush the whole thing. Pile the veggies on and dress with the yogurt sauce and a grind or two of black pepper.

Just a note: Do not expect to pick this up like a slice of pizza…better to serve with a fork. Variations are endless – adjust to your taste and imagination!

Enjoy!