This Easy Falafel Soup comes together in just 30 minutes and is perfect for a cozy winter dinner that’s also full of flavor! You only need a couple of pantry items to make this creamy, vegan soup that can be enjoyed for dinner or lunch. Top with a drizzle of tahini and some crispy fried pita bread for the whole falafel experience!
*This post was originally published on December 1st, 2016. I am re-publishing it today with new photos, text and a few updates on the recipe.
Falafel is one of those foods I could never get sick of eating. It has so many great flavors and is delicious stuffed into a warm pita with fresh veggies and sauce. This cozy soup recipe is inspired by a loaded falafel pita and I really tried to add all the familiar flavors. If you love falafel and soup, you’re definitely going to want to make this Easy Falafel Soup Recipe!
Why You’ll Love This Falafel Inspired Soup Recipe
- It’s really easy to make – The only vegetable that needs to be chopped for this soup is the onion and the rest of the ingredients are pantry items that just need to be thrown in. It’s ready in just about 30 minutes and just requires a pot and a blender.
- It’s cozy and flavorful – This falafel soup is packed with a punch from the fresh herbs, lemon juice and garlic. It also has the creaminess of the chickpeas and tahini to balance everything out in this cozy soup recipe.
- Good way to use up chickpeas – If you’re like me and you tend to hoard canned goods, this recipe is great for using up chickpeas you want to get ride of. It uses 3 cans of chickpeas and the recipe can easily be doubled and half can be frozen for later.
Easy Falafel Soup Recipe Ingredients & Substitutions
- Chickpeas – I just used 3 cans of chickpeas for this soup. You can certainly use chickpeas that you have cooked yourself though. If you can’t find any chickpeas, white beans would be a good substitute.
- Onion and Garlic – Yellow onions are usually ideal for soups, but white or red onion can also be used if that’s what you have on hand. Garlic is cooked into the soup and then I like to throw a little raw garlic in with the fresh herbs to really get that great garlic flavor.
- Spices – This soup recipe calls for dried coriander and parsley, cumin and paprika.
- Vegetable Broth – I like to use a vegetable broth concentrate but a homemade veggie broth or boxed broth will also work. I use this brand and enjoy it.
- Tahini – Some brands of tahini can have a more bitter flavor than others, so if you are buying tahini for the first time, make sure to give it a taste before adding to your soup. I like using the Mighty Sesame Co. Brand because it has a nice taste and texture. Trader Joe’s also has a good, affordable one.
- Fresh Herbs – I like to blend in fresh cilantro, parley, garlic and lemon juice. It helps enhance the flavor of the dried herbs by adding the fresh ones in too.
- Olive Oil – You can just use your preferred choice of oil in this recipe.
- Salt and Pepper – Added to taste.
How To Make Creamy Chickpea Soup
- Make the crispy pita bread. Cut the pieces of pita bread into thin strips and then cut those into thirds. You just want some bite sized thin pieces of pita bread. Heat a large pan over medium heat and drizzle in olive oil. Add in the pita bread and toss until it’s coated with oil. Cook pita bread for a couple of minutes and then drizzle in the tamari, or soy sauce. Mix together and cook until pita bread is browned and crispy. Set aside until ready to use.
- Heat a large pot over medium heat and drizzle in a couple teaspoons of olive oil. Add in the onions and a pinch of salt. Cook onions until starting to soften, about 2 minutes and then add in the garlic. Mix together and cook for another minute.
- Next, add in the drained chickpeas, cumin, paprika, dried coriander, dried parsley, salt and pepper. Mix everything together well and let cook for 1-2 minutes. Add in the broth, mix, and bring soup to a boil. Let boil for 2-3 minutes.
- Remove from heat and carefully add soup mixture to a blender or food processor. Turn on low and slowly turn up the speed until you reach high. Blend soup until smooth and creamy, 1-2 minutes. You can add in extra broth if the soup seems too thick while blending. You can also blend in two batches if needed.
- Remove the lid and add in the fresh parsley and cilantro, garlic, lemon juice and tahini. Blend soup again for about 30 seconds until ingredients are incorporated into the soup, but it’s ok if you can still see little specks of the fresh herbs, if desired.
- Pour the soup back into the pot and cook until heated through. Serve and top with a drizzle of fresh tahini , lemon juice and fresh herbs and a few pieces of fried pita bread. Enjoy for lunch or dinner.
Falafel Soup Recipe Frequently Asked Questions
- Is this recipe vegan? Yes.
- Is this soup gluten free? The soup itself is entirely gluten free, just make sure to use gluten free pita bread for the topping.
- Can this soup be frozen? Yes, freeze soup in a freezer safe airtight container for up to 3 months. Thaw in the refrigerator or at room temperature before re-heating. If you want your soup to keep it’s fresh taste, you could squeeze a little extra lemon juice in or give it a quick blend with some fresh herbs.
- How long will this falafel soup last in the refrigerator? If stored in an airtight container, soup should last about 4-5 days in the refrigerator. Re-heat on stovetop or in the microwave.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!