Last month’s monthly brunch fell on Valentine’s Day and for this month it falls on March 14 also known as 3.14 also known as Pi Day (which we all know is really Pie Day… A day dedicated to eating delicious pies).

Had it not been a Monthly Brunch day, I would have definitely gone the dessert route for the Pi Day post, but I felt brunch was calling for something savory this time and that lead to this flavorful Falafel Pie.

I had seen similar ideas floating around the internet but a lot of them were made using falafel mixes and topped with hummus which I knew could definitely be improved upon. I decided to go the ‘from scratch’ route (which is surprisingly SO simple and worth the extra few steps!!) as well as keeping it traditional to Syria in flavors and toppings.

For the falafel “crust” I stuck to traditional flavors and seasoned the ground chick peas with fresh cilantro and parsley, onion, garlic and a mix of spices. The dough came together in just a few minutes in the food processor and then I simply pressed it into a pie pan coated with olive oil and baked it.

Once baked, the falafel crust was topped with fresh veggies, herbs and a homemade tahini sauce, and the flavors were spot on! I will say that if you’re looking for authentic, crispy falafel, this isn’t quite the recipe for that, but if you’re looking for a healthy, flavorful dish that tastes exactly like the fried nuggets, then you’ll love this simple take on the popular Middle Eastern classic.

Falafel Pie

6 Servings

Crust

1 15.5-oz can Chick Peas

1 cup roughly chopped Onion

1/4 cup Parsley

1/4 cup Cilantro

1-2 cloves Garlic

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp Sumac (optional)

1/4 tsp Cayenne Pepper (optional)

1/4 tsp Black Pepper

1/2 tsp Sea Salt

2 tsp Olive Oil

1/2 tsp Baking Soda

Tahini Sauce

1/4 cup Tahini

2 tbsp Water

2 tbsp Lemon Juice

2 tbsp Yogurt

1 small clove Garlic (optional)

1/2 tsp Pomegranate Molasses (optional)