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. Today’s guest post recipe is courtesy of Pereg.

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Falafel Bread Recipe

Falafel Bread:

1/2 cup (1 stick) butter softened
1 1/4 cup All-Purpose Flour
1/4 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 option: (1/2 cup + 2 Tbsp) water + 4 Tbsp flaxseed meal
2 Tbsp. Sugar
3/4 cup Olive Oil
1 cup firmly packed chopped Curly Leaf Parsley from about 1 bunch
Zest from 1 Lemon

Chickpea Za’atar Topping:

1/2 cup Cooked Chickpeas, drained
1 tsp. Olive Oil
2-3 tsp. Pereg Za’atar, divided
1/4 tsp. Pereg Fine Red Sea Salt

Tahini Butter:

1/2 cup Unsalted Butter at room temperature (1 stick)
1/4 cup Tahini
1/2 tsp. Pereg Fine Red Sea Salt

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. Store any leftovers in an airtight container.

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My grandchildren and great-grandchilden love these easy-to-make, no bake cereal snack mixes. Over the years I’ve made the recipe with a variety of different cereals. I buy what is on sale…sometimes the name brand or the generic. This time around I purchase Chex cereal which was on sale to make the recipe. You can use Corn Chex or Rice Chex.

Toss-in Variations: Sometimes I have chopped peanuts or M&Ms candies on hand. When I do, I don’t hesitate in tossing some into the mixture. My daughter has tossed dried cranberries, strawberries and broken up thin pretzels into hers from time to time too.

No Bake Chocolate Chex Cereal Snack Mix Recipe

2 cups Rice or Corn Chex Cereal
1 cup granulated sugar
1/4 cup butter or margarine
1/4 cup milk
1/4 cup cocoa powder
1/3 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

In a large saucepan melt the butter over medium heat. Add in the milk, granulated sugar, cocoa powder, vanilla extract, and salt. Bring mixture to a rolling boil. Once boiling time the boil for exactly 1 minute, stirring constantly to prevent scorching. Remove pan from heat.

Stir in the peanut butter until melted. Fold in the Rice or Corn Chex Cereal. Stir with a rubber spatula until cereal is completely coated in the mixture.

Lay out a sheet of aluminum foil, a sheet of parchment paper or a silicone non-stick baking mat. Spoon the mixture out onto the sheet using a rubber spatula. You want an even layer going across the sheet. Allow to cool. The snack mix will firm-up once cooled. If you want to speed up this process, line a baking sheet with aluminum foil and then place everything into the refrigerator for an hour.

Once cool and firm…pour the snack mix into a large bowl or air-tight container. It will keep for up to a week.

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