Falafel dog with crispy cabbage and tahini drizzle

By Heather Lawless
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When people think of chickpeas, falafels often come to mind.  But who’s to say they have to be balls tucked into a pita?  This is a fun new way to enjoy falafel and a great opportunity to try different toppings.



  • 1/2 head purple cabbage, thinly sliced
  • 6 tablespoons olive oil, divided
  • 1 1/2 cups cooked or canned chickpeas
  • 1 red onion, chopped
  • 1 bunch of parsley, roughly chopped (about ¾ cups firmly packed)
  • 1 tablespoon cumin
  • 1/2 teaspoon chilli powder
  • 1 tablespoon ground coriander
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 4 hot dog buns

For the dressing:

  • 1/4 cup tahini
  • Juice from 1/2 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 tablespoon chives or parsley, chopped
  • 2 tablespoons warm water


  1. Preheat oven to 400°F.
  2. Place cabbage on a lightly greased cooking tray and rub with two tablespoons olive oil. Roast for 30 minutes, stirring once or twice, until very crispy.
  3. In a food processor add chickpeas, onion, parsley, cumin, chili powder, ground coriander, garlic, salt, flour and remaining four tablespoons olive oil and pulse until combined.
  4. Remove and form into hot dog like shapes. Place on a parchment-lined baking sheet.
  5. Bake for 20-25 minutes or until golden brown.
  6. Meanwhile, make tahini dressing by combining all dressing ingredients in a glass jar with a lid and shake well. Set aside.
  7. Place the dogs in buns, top with crispy cabbage and drizzle with tahini dressing.


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