Falafel sandwich Recipe
Middle Eastern · Main course · 35 min total
A classic Middle Eastern street food featuring crispy chickpea fritters tucked into warm pita with fresh veggies and creamy tahini sauce.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
- 4 pita breads
- 1 cup chopped tomatoes
- 1 cup chopped cucumbers
- 1/2 cup tahini sauce
- Pickled turnips (optional)
Instructions
- Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse paste forms, scraping sides as needed.
- Transfer mixture to a bowl, cover, and refrigerate for 30 minutes.
- Shape mixture into 12 small patties or balls.
- Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Warm pita breads in a dry skillet or oven.
- Assemble sandwiches: Open pita and stuff with falafel, tomatoes, cucumbers, and pickled turnips. Drizzle with tahini sauce.
Tips
- For a healthier version, bake falafel at 375°F for 20 minutes, flipping halfway.
- Tahini sauce: mix 1/4 cup tahini, 2 tbsp lemon juice, 1 clove minced garlic, and water to thin.
- Falafel mixture can be made ahead and refrigerated for up to 24 hours.
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