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Served with a side of rustic homemade crispy wedges, these bagels make a delicious full meal. A vegan lunch never looked so good!


4 Rebel Bakehouse Sourdough Bagels

½ an eggplant, sliced into thick rounds.
¼ cup pumpkin hummus
2 cups The Wholemix Rainbow Slaw, dressed
Coriander or flat leaf parsley to serve

For the falafel:
400g tin chickpeas, drained & rinsed
½ a white onion, diced
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
2 tbsp flour
1 large handful parsley or coriander, roughly chopped
1 tsp salt

Makes 4 servings
Take 30 minutes to make


Season your eggplant rounds generously with salt & pepper. Heat a splash of olive oil in a large frypan over medium heat and pan fry the eggplant for 2 –3 minutes on each side until golden and cooked through. Set aside. 

To make the falafel, place all the ingredients in a food processor and blend until combined. Shape the mixture into 4 even patties. 

Pour a generous glug of oil in to the bottom of your frypan over medium high heat and fry your falafel patties for about 3 minutes each side until crispy and golden. 

Lightly toast your bagels for a couple minutes until just golden, but still soft. 

To assemble, spread a generous spoonful of hummus on the bottom of each bagel, top with a large handful of slaw followed by the falafel patty, a round of eggplant and a sprinkle of fresh herbs. Spread the remaining hummus on the top of each bagel and sandwich on top.