Parallel Combo Recipe

Soak chickpeas (advance)

Place 1/2 cup dried chickpeas in a bowl, cover with plenty of cold water and soak 8–12 hours or overnight. Drain and rinse before using.

Make falafel mix

In a food processor, combine soaked/drained chickpeas, 1/8 cup parsley, 1/8 cup cilantro, 1/4 cup chopped onion, 1 garlic clove, 1/4 tsp cumin, 1/4 tsp coriander, 1/8 tsp baking powder, 1/2 tablespoon flour, 1/4 tsp salt and 1/8 tsp pepper. Pulse until a coarse, slightly sticky but not pureed texture forms. Scrape down sides as needed. If too wet, add a little more flour; if too dry, a teaspoon of water.

Form and fry

Shape the mixture into two golf-ball-sized patties (about 2–3 inches). Heat 1/2 cup vegetable oil in a small skillet over medium heat until shimmering (about 350°F / 175°C). Fry falafel 2–3 minutes per side until deep golden and crisp. Transfer to a paper towel-lined plate to drain. Keep warm.

Marinate protein

If using chicken: toss 6 oz thinly sliced chicken thigh with 1 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp shawarma spice mix, 1/8 tsp garlic powder and 1/4 tsp salt. If using tofu: press and slice 6 oz firm tofu, then toss with the same oil, lemon and spices. Let sit 10–15 minutes.

Cook protein

Heat a small nonstick skillet over medium-high heat. Add the marinated chicken or tofu and cook chicken 4–5 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F) or tofu 3–4 minutes per side until golden. Remove from heat and keep warm.

In a small bowl, combine 2 tbsp white vinegar, 2 tbsp water, 1/2 tsp sugar and 1/8 tsp salt. Add 1/2 cup thinly sliced cabbage and toss to coat. Let sit at least 10 minutes; for best flavor, refrigerate 30+ minutes. Drain slightly before serving.

Blend hummus

In a blender or food processor, combine 3/4 cup drained canned chickpeas, 2 tbsp tahini, 1 tbsp fresh lemon juice, 1/2 tsp minced garlic, 1 tbsp olive oil, 1 tbsp cold water and 1/4 tsp salt. Blend until smooth, adding up to another tablespoon water if needed to reach a creamy consistency equivalent to an 8 oz bowl portion. Adjust salt and lemon to taste.

Plate and garnish

Spoon hummus into an 8 oz serving bowl, smooth the surface, drizzle a little olive oil, and sprinkle 1/8 tsp paprika on top.

Whisk together 2 tbsp tahini, 1 tbsp water, 1/2 tsp lemon juice and 1/8 tsp salt until a pourable, creamy sauce forms. Add more water 1/4 tsp at a time if too thick.

Warm the pita: brush 1/2 tsp olive oil on the pita and warm in a dry skillet over medium heat 30–60 seconds per side or toast briefly in the oven until pliable and slightly charred. Slice or keep whole as desired.

Assemble the Parallel Combo: in a serving container or plate place the warmed pita, two falafel, the cooked protein side (chicken or tofu), a spoonful of pickled cabbage, the 8 oz hummus bowl, and drizzle white tahini over the protein and falafel or serve on the side. Garnish with 1/2 tbsp chopped parsley if desired.