Falafel Sandwich
Fancy a falafel sandwich filled with delightfully crispy falafel patties and creamy tahini sauce? Well, today I'm sharing a recipe that's a simple no-fuss affair, and you're going to love it!
Ingredients
Falafel
- 1 15 ounce can chickpeas
- ½ red onion finely chopped
- 3 garlic cloves minced
- 3 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- 1 teaspoon cumin
- 1 teaspoon dried coriander
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- juice of ½ lemon
- oil for frying
Tahini Sauce
- ⅔ cup tahini
- 4 cloves garlic smashed
- 2 tablespoons olive oil
- ¼ cup lemon juice
- ½ teaspoon salt
- 3 tablespoons chickpea flour
Falafel Sandwich Fillings
- 6 pieces pita bread
- 1 cucumber sliced in rounds or finely diced
- 10-15 cherry tomatoes sliced
- 3 cups lettuce of your choice * such as arugula, gem, iceberg or even spinach
- ½ red onion thinly sliced
Instructions
Make The Falafel
- Drain the chickpeas. Finely chop the onion, garlic, parsley and dill.
- Add all the falafel ingredients to a food processor and pulse until the mixture resembles a course meal.
- Transfer the falafel mixture to an airtight container, and put it in the fridge to chill for at least one hour, ideally overnight.
- While the falafel is chilling prepare the tahini sauce.
Make The Tahini Sauce
- Add the garlic and tahini paste to a food processor and blend until the garlic is fully incorporated.
- Add the sea salt, olive oil and lemon juice and blend again, scraping down the sides several times.
- Using wet hands, roll the shape the falafel into disk shaped patties that are approximately ½ inch thick.
- Add a splash of warm water to thin the paste and blend again. Add water 1 tablespoon at a time until the consistency is to your liking.
- In a medium saucepan, heat about 2 inches of oil over medium high heat. When the oil begins to bubble, drop the falafel patties in, using a slotted spoon. Fry until the falafel is golden brown and crispy - about 2-3 minutes. Be careful to keep the falafel evenly spaced out in the oil. You may need to work in batches.
- Transfer the hot falafel to a paper towel lined plate while you assemble your sandwiches.
Assemble Your Falafel Sandwiches
- Open the pita breads and stuff with lettuce, cucumber, red onions and cherry tomatoes. Put 2-3 falafel patties into each pita pocket.
- Drizzle generously with tahini sauce and serve!
Notes
To Store Uncooked Falafel
To store uncooked falafel, wrap them tightly in plastic wrap or place them in an airtight container and refrigerate for up to 3-4 days. You can also freeze uncooked falafel for longer storage. To freeze, place the falafel balls on a baking sheet lined with parchment paper, making sure they are not touching each other, and freeze for a few hours until solid. Once frozen, transfer the falafel balls to a freezer-safe container or plastic bag and store in the freezer for up to 3 months. When ready to cook, thaw the falafel balls in the refrigerator overnight before frying.To Store Leftover Cooked Falafel
If you have leftover cooked falafel, you can store it in an airtight container in the refrigerator for up to three days. If you want to store the falafel for longer, you can freeze it for up to three months. Place the falafel in a freezer-safe container or plastic bag, and make sure to remove as much air as possible to prevent freezer burn. Thaw the frozen falafel in the refrigerator before reheating or eating.Nutrition
Calories: 465kcalCarbohydrates: 22gProtein: 10gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 14gTrans Fat: 0.1gSodium: 398mgPotassium: 446mgFiber: 6gSugar: 3gVitamin A: 390IUVitamin C: 18mgCalcium: 87mgIron: 3mg
Tried this recipe?Let us know how it was!