Name: Easy Falafel Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 3 cups thinly diced pita bread, 2-3 pitas; 3 teaspoons olive oil; 2-3 teaspoons tamari, make sure gluten free if necessary

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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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