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Tomato gazpacho with crispy falafel chickpeas // Rhubarbarians

Tomato gazpacho with crispy falafel chickpeas

Tomato gazpacho with crispy falafel chickpeas recipe! Cold, refreshing, vegan friendly, gluten free. The perfect summer meal!

Course Soup
Cuisine Mediterranean
Keyword tomato gazpacho
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 small bowls


  • 1 16oz can chickpeas. Rinsed and patted dry
  • 1 Tbsp tahini
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • salt and pepper
  • 3 medium tomatoes
  • 1/2 english cucumber, roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1/4 small sweet onion
  • 6oz yogurt of your choice (vegan if desired)
  • 2 Tbsp fresh mint leaves, minced
  • 1 clove garlic, pressed
  • 2 Tbsp water
  • 1 cup cherry tomatoes, halved


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for easy clean up (optional).

  2. Toss the chickpeas in the tahini, oil, coriander, and cumin. Season with salt and pepper. Spread evenly on the parchment paper and bake for 30-40 minutes, or until chickpeas are crisp. Let cool.

  3. Meanwhile, hull tomatoes and score a large X in the bottom of each one. bring 6 cups water to a boil in a medium saucepan. Prepare an ice bath large enough for the tomatoes. Drop tomatoes into boiling water, and blanche for 30 seconds, or until skin starts to peel. Remove tomatoes and plunge into ice bath. Peel skin, and cut into quarters.

  4. Puree tomatoes in a blender. Add cucumber, bell pepper, and onion and blend well. Season with salt and pepper. Refrigerate.

  5. Meanwhile, combine yogurt, mint, garlic, and water in a small bowl. Stir well. Season with salt and pepper.

  6. To serve, divide gazpacho evenly among 4 small bowls. Drizzle a bit of yogurt, then top with cherry tomatoes and crispy chickpeas.