It’s always exciting to find that burst of flavor that not only tantalizes your taste buds but also aligns with your ethical and dietary choices. That’s precisely what happened on a pleasantly ordinary Tuesday afternoon when I stumbled upon Starbucks’ latest addition to their vegan menu – the Starbucks Vegan Spicy Falafel Pocket. As I sat there, savoring each bite of this plant-based masterpiece, a lightbulb moment occurred. Why not bring this experience home? After all, the joy of cooking is recreating, experimenting, and personalizing dishes to one’s preference.
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How to make Starbucks Vegan Spicy Falafel Pocket
The Starbucks Vegan Spicy Falafel Pocket is a plant-based menu item introduced by Starbucks, typically available in certain markets or during specific times of the year. It features a spicy falafel filling made from ground chickpeas, herbs, and spices, wrapped in a soft flatbread or pita pocket. The falafel is seasoned with spices to give it a kick of heat, and it’s often complemented by fresh vegetables like lettuce, cucumber, and tomatoes, as well as vegan-friendly condiments such as tahini or a spicy sauce.
Ingredients:
For the Falafel:
- 1 cup dried chickpeas (soaked overnight in water)
- 1/2 onion, chopped
- 2-3 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour (use chickpea flour for a gluten-free option)
- Vegetable oil (for frying)
For the Hummus:
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1/4 cup tahini (sesame paste)
- 2 tablespoons lemon juice
- 1-2 garlic cloves
- 2 tablespoons olive oil
- Salt to taste
- 2-4 tablespoons water (as needed for consistency)
For the Chimichurri Sauce:
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 2 garlic cloves
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red chili flakes (adjust for spice level)
- Salt and pepper to taste
Additional Ingredients:
- Lavash flatbread or any soft, thin bread
- Pickled onions
- Roasted red bell peppers, cut into strips
- Fresh baby spinach (optional)
Instructions:
Prepare the Falafel:
- Drain the soaked chickpeas and pat them dry.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Process until you get a coarse meal that holds together when pressed.
- Transfer the mixture to a bowl, add baking powder and flour, and mix gently.
- Shape the mixture into small balls or patties.
- Heat the oil in a deep skillet. Fry the falafel in batches until golden brown, then drain on paper towels.
Prepare the Hummus:
- In the food processor, combine the chickpeas, tahini, lemon juice, garlic, and olive oil. Process until smooth.
- Add water to reach your desired consistency and season with salt to taste. Set aside.
Make the Chimichurri Sauce:
- In the food processor, blend parsley, cilantro, garlic, olive oil, red wine vinegar, and chili flakes until smooth.
- Season with salt and pepper and set aside.
Assemble the Pocket:
- Warm the lavash bread slightly to make it pliable.
- Spread a generous amount of hummus on the bread.
- Place a few falafel balls/patties on top.
- Add roasted red bell peppers, pickled onions, and baby spinach if using.
- Drizzle with chimichurri sauce.
- Fold the bread like a burrito to form a pocket, ensuring the filling is securely enclosed.
Tips:
- Ensure the oil is at the correct temperature for frying falafel (around 350°F or 180°C). If the oil is too hot, the falafel will cook too quickly on the outside and will not be done inside. If it is too cool, the falafel will absorb too much oil and become soggy.
- If you prefer a healthier version, you can bake the falafel at 375°F (190°C) for about 25-30 minutes, turning them halfway through until they’re crispy and golden.
- You can make the hummus and chimichurri sauce ahead of time and store them in the fridge. The flavors will meld and intensify.
- Experiment with the spices in the falafel mixture to suit your taste.
- Fresh herbs are essential for both the falafel and the chimichurri sauce to give that vibrant, fresh taste reminiscent of the Starbucks version.
What to serve with
The Starbucks Vegan Spicy Falafel Pocket is a flavorful and filling meal in itself, but pairing it with the right sides can elevate your dining experience. Consider these complementary items for a balanced and delightful meal.
1. Chilled Quinoa Salad: A refreshing quinoa salad with cucumber, cherry tomatoes, red onion, fresh parsley, and a lemon olive oil dressing can add a cool, light, and nutritious element to balance the spicy, hearty flavors of the Starbucks Vegan Spicy Falafel Pocket.
2. Sweet Potato Fries: Spicy, crispy sweet potato fries can be a savory counterpart to the falafel pocket, adding a sweet touch that complements the spices well.
3. Israeli Salad: This simple, fresh salad offers a crisp, hydrating counterpoint with its diced tomatoes, cucumbers, onions, and a punch of parsley dressed in lemon juice and olive oil.
4. Mint Lemonade or Iced Hibiscus Tea: A refreshing beverage like mint lemonade or iced hibiscus tea can refresh your palate, especially if you enjoy the fayou’re lafel pocket on a warm day. Both options offer a sweet and tangy flavor that complements the spicy and savor falafel’s y notes of the falafel substitutes.
Ingredients Substitutes
The Starbucks Vegan Spicy Falafel Pocket includes several key ingredients that make up its flavorful profile. If you want to make your own version at home, you might need to find substitutes for certain ingredients due to preferences, dietary restrictions, or availability.
Base Ingredients for Falafel:
- Chickpeas – The primary ingredient in traditional falafel which unlikely needs substitution. However, you could use fava beans or a mix of both if necessary.
- Onion—Yellow or white onions are commonly used. For a milder flavor, you could choose green onions or chives.
- Garlic: It’s rare to substitute garlic’s flavor, but if needed, try asafoetida powder (also known as hing) in a pinch. Use sparingly because it’s potent.
- Fresh Parsley—For a unique taste, it can be substituted with fresh cilantro or a mix of parsley and cilantro.
- Fresh Cilantro: If unavailable, stick with just parsley or use basil for a different flavor profile.
Spices and Seasonings for Falafel:
- Cumin—Ground coriander offers a similar earthy, lemony flavor. In a pinch, some may also use a taco seasoning blend, which often contains cumin.
- Coriander: If you dislike coriander, increase the cumin amount or add some caraway seeds.
- Red Pepper Flakes or Cayenne Pepper: For less heat, paprika offers a milder but similarly colored alternative; for more heat, consider using finely chopped fresh chili or chili powder.
- Salt and Pepper: These are standard, but you could opt for flavored salt like garlic salt or a salt alternative seasoning if you’re on a low-sodium diet.
For the Pocket/Bread:
- Pita Bread – If not available, flatbreads or tortillas can work as an alternative wrap option.
Binding and Cooking:
- Flour – In a vegan falafel recipe, flour acts as a binder. For gluten-free alternatives, chickpea flour, rice flour, or a pre-made gluten-free flour mix can be used. Note that if you’re making traditional falafel balls deep-fried, the alternate flour is used to adjust the final consistency before shaping.
- Oil for Frying: The oil should have a high smoke point for deep frying (canola, vegetable, grapeseed). For a healthier version, you can bake the falafel balls in the oven with a light coating of olive oil spray instead.
Final Thoughts
Enjoy your homemade Starbucks Vegan Spicy Falafel Pocket, a delectable and adventurous way to satisfy your cravings with plant-based goodness!
More Starbucks Recipes:
Ingredients
For the Falafel:
-
1 cup dried chickpeas (soaked overnight in water)
-
1/2 onion, chopped
-
2-3 garlic cloves
-
1 cup fresh parsley
-
1 cup fresh cilantro
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon cayenne pepper (adjust for spice level)
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon baking powder
-
2 tablespoons all-purpose flour (use chickpea flour for a gluten-free option)
-
Vegetable oil (for frying)
For the Hummus:
-
1 can (15 oz) of chickpeas, drained and rinsed
-
1/4 cup tahini (sesame paste)
-
2 tablespoons lemon juice
-
1-2 garlic cloves
-
2 tablespoons olive oil
-
Salt to taste
-
2-4 tablespoons water (as needed for consistency)
For the Chimichurri Sauce:
-
1 cup fresh parsley
-
1/2 cup fresh cilantro
-
2 garlic cloves
-
1/2 cup olive oil
-
2 tablespoons red wine vinegar
-
1 teaspoon red chili flakes (adjust for spice level)
-
Salt and pepper to taste
Additional Ingredients:
-
Lavash flatbread or any soft, thin bread
-
Pickled onions
-
Roasted red bell peppers, cut into strips
-
Fresh baby spinach (optional)
Instructions
Prepare the Falafel:
-
Drain the soaked chickpeas and pat them dry.
-
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Process until you get a coarse meal that holds together when pressed.
-
Transfer the mixture to a bowl, add baking powder and flour, and mix gently.
-
Shape the mixture into small balls or patties.
-
Heat the oil in a deep skillet. Fry the falafel in batches until golden brown, then drain on paper towels.
Prepare the Hummus:
-
In the food processor, combine the chickpeas, tahini, lemon juice, garlic, and olive oil. Process until smooth.
-
Add water to reach your desired consistency and season with salt to taste. Set aside.
Make the Chimichurri Sauce:
-
In the food processor, blend parsley, cilantro, garlic, olive oil, red wine vinegar, and chili flakes until smooth.
-
Season with salt and pepper and set aside.
Assemble the Pocket:
-
Warm the lavash bread slightly to make it pliable.
-
Spread a generous amount of hummus on the bread.
-
Place a few falafel balls/patties on top.
-
Add roasted red bell peppers, pickled onions, and baby spinach if using.
-
Drizzle with chimichurri sauce.
-
Fold the bread like a burrito to form a pocket, ensuring the filling is securely enclosed.
