* 400g canned chickpeas, rinsed * Small handful parsley, chopped * Small handful coriander, chopped * 2 garlic cloves * ½ tsp salt * Black pepper * 2 tbsp chickpea flour * 2 tbsp olive oil
###Instructions
1. **Cook the base**: In a large ovenproof frying pan, sauté the onion in olive oil with a pinch of salt for 8 mins over low-medium heat. Add garlic and cook 2 mins more. Stir in cumin, cardamom, herb stalks, and a splash more oil if needed.
1. **Add the tomatoes & beans**: Add cherry tomatoes, tomato purée and harissa. Fry for 5 mins. Then add the butter beans with most of their liquid, grated tomatoes, puy lentils and bouillon powder. Add a splash of water if too thick. Simmer for 10 mins. Season to taste and leave on low while you prep the topping.
1. **Make the falafel crumb**: Preheat oven to 180°C fan / 200°C. In a food processor, pulse all falafel topping ingredients until you get a chunky crumble texture (don’t overmix). Add a little oil if needed.
1. **Bake it off**: If your pan is ovenproof, keep everything in it – otherwise, transfer the bean mix to a baking dish. Sprinkle the falafel mix evenly over the top, leaving some gaps for bubbling. Drizzle with olive oil.
1. **Oven time**: Bake for 15 mins, then grill for 3–5 mins until golden and crisp on top (watch carefully to avoid burning).
1. **Finish & serve**: Top with sesame seeds and fresh coriander. Serve family-style with hummus or tofu feta if you like.
This doesn’t look bad but how is it a pie? It seems much more like a casserole. I’m assuming the falafel crumb is what made the poster label it a pie but I think it‘s a stretch. If I make an apple pie with a cinnamon crumb on top I still label it an apple pie. Similarly, I think this could be labeled a bean and tomato casserole with a falafel crumb. Maybe if the recipe called for a falafel base I’d classify it as a pie. In fact, I think a falafel base might elevate this dish.
I don’t want to come across as nitpicky or as ideological as the people arguing over grilled cheese and fettuccini Alfredo because their complaints go over my head. I just thought a falafel pie would have more falafel.
3 Comments
###Ingredients
**Bean Base**
* ½ medium onion
* 2 garlic cloves, minced
* 2 tsp ground cumin
* 1 tsp ground cardamom
* 1 tbsp coriander stalks
* 1 tbsp parsley stalks
* 200g cherry tomatoes
* 1 tbsp tomato purée
* 1 tbsp smoky harissa paste
* 700g butter beans (with liquid)
* 4 large tomatoes, grated
* 240g cooked puy lentils
* ½ tsp veg bouillon powder
* Olive oil
* Salt & pepper
**Falafel Topping**
* 400g canned chickpeas, rinsed
* Small handful parsley, chopped
* Small handful coriander, chopped
* 2 garlic cloves
* ½ tsp salt
* Black pepper
* 2 tbsp chickpea flour
* 2 tbsp olive oil
###Instructions
1. **Cook the base**: In a large ovenproof frying pan, sauté the onion in olive oil with a pinch of salt for 8 mins over low-medium heat. Add garlic and cook 2 mins more. Stir in cumin, cardamom, herb stalks, and a splash more oil if needed.
1. **Add the tomatoes & beans**: Add cherry tomatoes, tomato purée and harissa. Fry for 5 mins. Then add the butter beans with most of their liquid, grated tomatoes, puy lentils and bouillon powder. Add a splash of water if too thick. Simmer for 10 mins. Season to taste and leave on low while you prep the topping.
1. **Make the falafel crumb**: Preheat oven to 180°C fan / 200°C. In a food processor, pulse all falafel topping ingredients until you get a chunky crumble texture (don’t overmix). Add a little oil if needed.
1. **Bake it off**: If your pan is ovenproof, keep everything in it – otherwise, transfer the bean mix to a baking dish. Sprinkle the falafel mix evenly over the top, leaving some gaps for bubbling. Drizzle with olive oil.
1. **Oven time**: Bake for 15 mins, then grill for 3–5 mins until golden and crisp on top (watch carefully to avoid burning).
1. **Finish & serve**: Top with sesame seeds and fresh coriander. Serve family-style with hummus or tofu feta if you like.
[Source](https://www.instagram.com/reel/DLUXDcGs0qo/)
This doesn’t look bad but how is it a pie? It seems much more like a casserole. I’m assuming the falafel crumb is what made the poster label it a pie but I think it‘s a stretch. If I make an apple pie with a cinnamon crumb on top I still label it an apple pie. Similarly, I think this could be labeled a bean and tomato casserole with a falafel crumb. Maybe if the recipe called for a falafel base I’d classify it as a pie. In fact, I think a falafel base might elevate this dish.
I don’t want to come across as nitpicky or as ideological as the people arguing over grilled cheese and fettuccini Alfredo because their complaints go over my head. I just thought a falafel pie would have more falafel.
This looks like absolute dog shite, sorry