Pita Bread and Baba Ganoush, photo courtesy of Andrew Lay

Hello Allergic to Salad family! This week, our instructors cooked up chewy, tasty pita bread and crunchy falafel. Making falafel is surprisingly simple, and highly rewarding. In this recipe, both the flatbread and the falafel balls are prepared using a greased skillet! The falafel also spends some time in the oven to make it extra crispy.

We recommend starting by mixing ingredients for the pita bread first. This will give the yeast some time to activate in warm water. Once it’s been sitting for 5 minutes, you can add flour, salt and oil. Then it’s ready to be kneaded for another 5 minutes! You can let the pita rest while you form your falafel balls.

Falafel is a crunchy treat made mostly of chickpeas, so our falafel recipe involves squishing and mashing a can of chickpeas until it’s smooth. You can accomplish this any way you like–using a potato smasher, perhaps, or with washed hands! A food processor also works. Once your chickpeas are smooth, add your spices!

Finish your falafel by frying it lightly in oil for about 4 minutes on each side, then transfer them to a baking sheet and pop them in the oven! You can then give your pita bread a turn in the skillet until it’s beautifully golden brown on both sides. Yum!

Pita and falafel with baba ganoush, photo courtesy of Andrew Lay

Chickpea Bolognese with Zucchini Noodles

Course dinner
Keyword pasta, veggies, zucchini


Chickpea Bolognese

  • 1 1/2 cups diced red onion
  • 3 cloves fresh garlic, minced
  • 1 can chickpeas, rinsed, drained and chopped
  • 1 medium carrot, diced
  • 1 cup cup mushrooms, diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1/2 tbsp dried oregano
  • 1 tbsp dried parsley
  • Sea salt

Zucchini Noodles

  • 1 tbsp olive oil
  • 2 medium zucchini
  • 2 tbsp parmesan
  • Salt and pepper, to taste


Chickpea Bolognese

  1. Chickpeas must first be rinsed with water, drained thoroughly and chopped.

  2. Heat a saucepan over medium heat, adding the onions, chickpeas, garlic, and carrots, sautéeing the vegetables for about 5 minutes. Then, add a few tablespoons of water to the pan as needed, to prevent vegetables from sticking to the pan.

  3. Add the mushrooms and sautée until some juices have let out. Then, add the tomato sauce, organo, parsley, and diced tomatoes and let sauté for about 2 minutes. This will then be added over the zucchini noodles as a fantastic sauce.

Zucchini Noodles

  1. A spiralizer would be recommended for this, in order to get the same shape as noodles for the zucchini. Once you have the spiralizer, slice off the ends of the zucchini and place it on the spiralizer, turning it around and allowing the shape of the zucchini to just spill out.

  2. Heat the olive oil in a large pain over medium heat, adding garlic and sautéeing for about 1 minute. Then, add the zucchini noodles and toss them around for a minute and turn off the heat. Sprinkle some parmesan cheese on top, along with the chickpea bolognese that was first prepared, and voila!

We hope you give this tasty falafel and pita recipe a try, and can’t wait to see you in class next week!

Until next time,

Team Allergic to Salad

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