Snacking Cake Recipe
A mouthwatering treat that unites the vibrant taste of falafel with the irresistible texture of classic quickbreads. Create a loaf yourself to enjoy the brightness of fresh parsley, flavorful falafel spice, and chewy chickpeas. Schmear with some tahini butter for a delectable afternoon treat. Recipe & photo created by Jordan Smith.
Ensure you have a rack in the middle of your oven, then preheat to 350°F. Line a 8.5 x 4 inch loaf pan with a piece of parchment paper with overhang on the longer sides to help lift the finished bread out of the pan.
Sift the all-purpose flour, chickpea flour, baking powder, baking soda, salt, and falafel spice mix all together into a medium bowl.
In a high speed blender, blend parsley and olive oil until mixture is completely smooth and the parsley is fully incorporated into the oil, about 30-50 seconds.
Whisk eggs and sugar together in a medium bowl then whisk in parsley oil and lemon zest until combined.
Using a rubber spatula, combine dry ingredients into the egg mixture stirring together until no dry parts remain and mixture is smooth. Batter will be thick.
Make the Chickpea Za’atar Topping by using a paper towel to dry off any moisture from the cooked and drained chickpeas, then toss them in a small bowl with the olive oil, salt, and 1 tsp za’atar.
Pour batter into prepared pan and smooth to fill all corners. Sprinkle chickpeas onto loaf, gently pressing down to ensure they adhere to the batter. Sprinkle loaf with an additional 1-2 tsp. Za’atar and bake for 35-40 minutes. A toothpick should come out clean when inserted into the center of the loaf and the top of the loaf should feel firm when pressed.
Make the tahini butter by whisking the tahini, butter, and salt together in a small bowl.
Slice and serve warm or toasted with the tahini butter.
Yields 1 Vibrant Loaf
- 1 ¼ cup All-Purpose Flour
- ¼ cup Pereg Chickpea Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 tsp. Pereg Fine Red Sea Salt
- 1 Tbsp. & 2 tsp. Pereg Falafel Spice Mix
- 4 Large Eggs = or vegan egg substitute: (½ cup + 2 Tbsp) water + 4 Tbsp flaxseed meal
- 2 Tbsp. Sugar
- ¾ cup Olive Oil
- Zest from 1 Lemon
- 1 cup firmly packed chopped Curly Leaf Parsley from about 1 bunch
- ½ cup Cooked Chickpeas, drained
- 1 tsp. Olive Oil
- 2-3 tsp. Pereg Za’atar, divided
- ¼ tsp. Pereg Fine Red Sea Salt
- ½ cup Unsalted Butter at room temperature (1 stick)
- ¼ cup Tahini
- ½ tsp. Pereg Fine Red Sea Salt
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