Easy Falafel Soup with Crispy Pita

This Easy Falafel Soup comes together in just 30 minutes and is perfect for a cozy, flavorful winter dinner. You need just a couple of pantry items to make this creamy, vegan soup, which can be enjoyed for dinner or lunch. Top with a drizzle of tahini and some crispy fried pita bread for the whole falafel experience!

*This post was originally published on December 1, 2016. I am re-publishing it today with new photos, text, and a few updates on the recipe.

Falafel is one of those foods I never get sick of eating. It has so many great flavors and is especially delicious when stuffed into a warm pita with fresh veggies and sauce. This cozy soup recipe is inspired by a loaded falafel pita, and I really tried to add all the familiar flavors. If you love falafel and soup, you’re definitely going to want to make this Easy Falafel Soup Recipe.

Why You’ll Love This Falafel-Inspired Soup Recipe

• It’s really easy to make – The only vegetable that needs to be chopped for this soup is the onion, and the rest of the ingredients are pantry items that just need to be thrown in. It’s ready in about 30 minutes and requires just a pot and a blender.
• It’s cozy and flavorful – This falafel soup is packed with a punch from fresh herbs, lemon juice, and garlic. The creaminess of the chickpeas and tahini balance everything out in this cozy soup recipe.
• A good way to use up chickpeas – If you’re like me and you tend to hoard canned goods, this recipe is great for using up chickpeas you want to get rid of. It uses 3 cans of chickpeas, and the recipe can easily be doubled. Half can be frozen for later.

Easy Falafel Soup Recipe Ingredients & Substitutions

• Chickpeas – I used three cans of chickpeas for this soup. You can certainly use chickpeas that you have cooked yourself. If you can’t find any chickpeas, white beans would be a good substitute.
• Onion and Garlic  – Yellow onions are usually ideal for soups, but white or red onions can also be used if that’s what you have on hand. Garlic is cooked into the soup, and then I like to throw in a little raw garlic with the fresh herbs to really get that great garlic flavor.
• Spices – This soup recipe calls for dried coriander, parsley, cumin, and paprika.
• Vegetable Broth – I like to use a vegetable broth concentrate, but a homemade or boxed broth will also work. I use this brand and enjoy it.
• Tahini – Some brands of tahini can be more bitter than others, so if you are buying tahini for the first time, make sure to taste it before adding it to your soup. I like using the Mighty Sesame Co. Brand because it has a nice taste and texture. Trader Joe’s also has a good, affordable one.
• Fresh Herbs – I like to blend in fresh cilantro, parsley, garlic, and lemon juice. Adding fresh herbs enhances the flavor of the dried herbs.
• Olive Oil – You can use your favorite oil in this recipe.
• Salt and Pepper – Added to taste.

How To Make Creamy Chickpea Soup

1. Make the crispy pita bread. Cut the pieces of pita bread into thin strips and then cut those into thirds. You just want some bite-sized, thin pieces of pita bread. Heat a large pan over medium heat and drizzle in olive oil. Add the pita bread and toss until it’s coated with oil. Cook the pita bread for a couple of minutes and then drizzle in the tamari or soy sauce. Mix together and cook until the pita bread is browned and crispy. Set aside until ready to use.
2. Heat a large pot over medium heat and drizzle in a couple of teaspoons of olive oil. Add the onions and a pinch of salt. Cook the onions until starting to soften, about 2 minutes, and then add the garlic. Mix together and cook for another minute.
3. Next, add the drained chickpeas, cumin, paprika, dried coriander, dried parsley, salt, and pepper. Mix everything together well and let cook for 1-2 minutes. Add the broth, mix, and bring the soup to a boil. Let boil for 2-3 minutes.  
4. Remove from heat and carefully add the soup mixture to a blender or food processor. Turn on low and slowly increase the speed until you reach high. Blend the soup until smooth and creamy, 1-2 minutes. If the soup seems too thick while blending, add extra broth. You can also blend in two batches if needed.
5. Remove the lid and add the fresh parsley and cilantro, garlic, lemon juice, and tahini. Blend the soup again for about 30 seconds until the ingredients are incorporated. If desired, it’s okay if you can still see little specks of the fresh herbs.
6. Pour the soup back into the pot and cook until heated through. Serve and top with a drizzle of fresh tahini, lemon juice, fresh herbs, and a few pieces of fried pita bread. Enjoy for lunch or dinner.

Falafel Soup Recipe Frequently Asked Questions

• Is this recipe vegan? Yes.
• Is this soup gluten-free? The soup itself is entirely gluten-free; just make sure to use gluten-free pita bread for the topping.
• Can this soup be frozen? Yes, you can freeze it in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator or at room temperature before reheating. If you want your soup to keep its fresh taste, you could squeeze a little extra lemon juice in or give it a quick blend with some fresh herbs.
• How long will this falafel soup last in the refrigerator? If stored in an airtight container, it should last about 4-5 days in the refrigerator. Reheat on the stovetop or in the microwave.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Ways To Use Canned

Chickpeas?

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Easy Falafel Soup

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Easy Falafel Soup is comes together in just 30 minutes and is perfect for a cozy winter dinner that’s also full of flavor! You only need a couple of pantry items to make this creamy, vegan soup that can be enjoyed for dinner or lunch.

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Ingredients

Scale 1x2x3x

• 2 teaspoons olive oil
• 1/2 small yellow onion, chopped
• 2–3 cloves garlic, minced (divided)
• 3 (15 ounce) cans chickpeas, drained and rinsed
• 1 tablespoon + 1 teaspoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons ground corriander
• 2 teaspoons dried parsley
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper
• 5–6 cups vegetable broth, depending on how thick you prefer your soup
• 1/2 cup fresh herbs, I like to use a mix of cilantro and parsley because that is what I use in my homemade falafel recipe
• 1/3 cup tahini
• Juice of 1/2 lemon, or more if desired
• Optional toppings: chopped cilantro, tahini, fresh lemon juice

Crispy Pita:

•  3 cups thinly diced pita bread, 2-3 pitas
• 3 teaspoons olive oil
• 2–3 teaspoons tamari, make sure gluten free if necessary

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Instructions

1. Make the crispy pita bread.  Cut the pieces of pita bread into thin strips and then cut those into thirds.  You just want some bite sized thin pieces of pita bread.  Heat a large pan over medium heat and drizzle in olive oil.  Add in the pita bread and toss until it’s coated with oil.  Cook pita bread for a couple of minutes and then drizzle in the tamari, or soy sauce.  Mix together and cook until pita bread is browned and crispy.  Set aside until ready to use.
2. Heat a large pot over medium heat and drizzle in a couple teaspoons of olive oil.  Add in the onions and a pinch of salt.  Cook onions until starting to soften, about 2 minutes and then add in the garlic.  Mix together and cook for another minute.
3. Next, add in the drained chickpeas, cumin, paprika, dried coriander, dried parsley, salt and pepper.  Mix everything together well and let cook for 1-2 minutes.  Add in the broth, mix, and bring soup to a boil.  Let boil for 2-3 minutes.
4. Remove from heat and carefully add soup mixture to a blender or food processor.  Turn on low and slowly turn up the speed until you reach high.  Blend soup until smooth and creamy, 1-2 minutes.  You can add in extra broth if the soup seems too thick while blending.  You can also blend in two batches if needed.
5. Remove the lid and add in the fresh parsley and cilantro, 1 small clove garlic, lemon juice and tahini.  Blend soup again for about 30 seconds until ingredients are incorporated into the soup, but it’s ok if you can still see little specks of the fresh herbs, if desired.
6. Pour the soup back into the pot and cook until heated through.  Serve and top with a drizzle of fresh tahini , lemon juice and fresh herbs and a few pieces of fried pita bread.  Enjoy for lunch or dinner.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Soup, Gluten Free, Vegan
• Method: stovetop
• Cuisine: American