Geek Eats: Felucian Falafel and Hummus Garden Spread Recipe from Docking Bay 7

May the 4th is just a couple of days away! For those who are unable to make it to Star Wars: Galaxy’s Edge for Star Wars Day, the Disney Parks Blog has shared a recipe for the Felucian Falafel and Hummus Garden Spread that is served at Docking Bay 7 at Disney’s Hollywood Studios.

This recipe is a delicious plant-based recipe features falafel, hummus, garlic toum sauce, and tomato-cucumber relish served with a pita. This makes for a great dish for Star Wars fans looking to celebrate with vegan friends.

Ahead of making this dish, here are a few tips that were shared to help the Force be strong with this recipe:

• The dried garbanzo beans soak for 12-18 hours, so be sure to plan ahead. 
• The roasted beets can be prepared 1-2 days in advance and stored in the refrigerator.
• Prepare the Hummus Garden Spread and Garlic Toum Sauce while the garbanzo beans are soaking and refrigerate until ready to serve. 

With these tips in mind, it’s recipe time! Take a look below at this recipe for the Felucian Falafel and Hummus Garden Spread. Give it a try and then share how it turned out and tasted in the comments below!

Felucian Falafel and Hummus Garden Spread Recipe

From Docking Bay 7 Food and Cargo at Disney’s Hollywood Studios 

Serves 4

Felucian Falafel Ingredients

1 cup dried garbanzo beans 

4 cups cold water 

3/4 cup canned garbanzo beans 

1/2 cup finely chopped onion 

1 tablespoon finely chopped garlic 

2 tablespoons chopped fresh parsley 

1/2 cup chopped fresh cilantro  

1 tablespoon baking powder 

1 teaspoon salt, plus more, to taste 

1/8 teaspoon ground black pepper 

1/2 teaspoon ground allspice 

1/2 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/2 teaspoon ground cardamom 

3/4 teaspoon ground cinnamon 

1/8 teaspoon ground cloves  

Oil, for frying

Roasted Beet Ingredients

1 large red beet 

1 tablespoon olive oil  

1/2 teaspoon salt 

1/4 teaspoon black pepper

Hummus Garden Spread Ingredients

Reserved beet purée  

1 (10 ounce) container traditional hummus 

Coarse salt, to taste

Garlic Toum Sauce Ingredients

1/2 cup plant-based mayonnaise 

2 cloves garlic, minced 

Purple food coloring, optional 

Salt, to taste 

Cold water, as needed

Tomato-Cucumber Relish Ingredients

1/2 cup diced cucumber 

1/2 cup diced tomato 

Reserved deiced beets 

1 tablespoon olive oil 

Coarse salt, to taste 

Black pepper, to taste 

1/2 tablespoon chopped fresh mint 

4 plant-based pitas, warmed

Felucian Falafel Instructions

1. Combine dried garbanzo beans and water in a large bowl. Cover and refrigerate for 12-18 hours.  

2. Place soaked and canned garbanzo beans in a colander and drain until all excess liquid is removed. Transfer to a large food processor.  

3. Add onion, garlic, parsley, and cilantro. Pulse until a coarse dough forms.  

4. Add baking powder, salt, black pepper, allspice, cumin, coriander, cardamom, cinnamon, and cloves. Pulse until combined. Add more salt, to taste.  

5. Use a 2-tablespoon scoop to shape falafel into 20 balls.  

6. With caution, heat oil in a deep fryer or Dutch oven to 350°F. 

7. Carefully fry falafel for 3-4 minutes, until golden brown, working in batches if necessary.  

8. Remove from oil, drain, and keep warm until ready to serve.

Roasted Beet Instructions

1. Preheat oven to 400°F.  

2. Remove tops from beets. Peel and cut beet into quarters. Toss beet quarters in olive oil, salt, and pepper. Wrap in foil and place on a baking sheet. 

3. Roast for 30-40 minutes, until beets are fork tender. Cool for 15 minutes. 

4. Dice 1/2 of the roasted beets and set aside for Tomato-Cucumber Relish.  

5. Place remaining roasted beets in a small food processor or blender and purée until smooth. Set aside for Hummus Garden Spread.

Hummus Garden Spread Instructions

1. Combine reserved beet purée and hummus in a medium bowl. Stir to combine.  

2. Season with salt, to taste. Refrigerate until ready to serve.

Garlic Toum Sauce Instructions

1. Combine plant-based mayonnaise and garlic in a small bowl. Add desired amount of food coloring, if using. Season with salt, to taste. 

2. Add water, 1 teaspoon at a time, until thin sauce is easily drizzled. 

3. Refrigerate until ready to serve.

Tomato-Cucumber Relish Instructions

Combine cucumber, tomato, reserved diced beets, and olive oil in a small bowl. Season with salt and pepper, to taste. Gently fold in fresh mint.

Serving Instructions

1. Evenly divide Felucian Falafel and Hummus Garden Spread between 4 plates or shallow bowls. Add a small amount of Tomato-Cucumber Relish to each plate. Add one warmed pita to each plate and drizzle falafel with desired amount of Garlic Toum Sauce.

Cook’s Note: The Felucian Falafel can be prepared in an air fryer. Spray air fryer with non-stick cooking spray and preheat to 390°F. Cook falafel for 10-15 minutes, turning after 7 minutes, until golden brown.

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

How’d this recipe turn out for you? What did you like best about it? Do you have any tips to share that you learned while making this? Share your thoughts, opinions, and tips in the comments below!

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