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Falafel Sandwich Recipe

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4 from 2 reviews

This classic Falafel Sandwich recipe features crispy, golden falafel patties made from soaked chickpeas and aromatic spices, fried to perfection and served in warm pita bread with fresh vegetables and creamy tzatziki sauce. Perfect for a flavorful vegetarian meal that is both satisfying and nutritious.

Ingredients

Falafel

  • 8 ounces dried chickpeas, soaked overnight and drained
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, pressed or finely minced
  • 2 tablespoons parsley, roughly chopped
  • 1 tablespoon tahini
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • Grapeseed or canola oil for frying (about 1 inch deep)

Sandwich

  • 4 pitas, halved
  • 1/2 cup tzatziki sauce
  • Slivered lettuce
  • Sliced cucumber
  • Sliced tomato
  • Sliced red onion
  • Fresh mint, slivered

Instructions

  1. Prepare the falafel mixture: In a food processor, add the soaked and drained chickpeas and pulse until finely chopped. Scrape down the sides and pulse again to ensure even chopping. Add chopped onion, garlic, parsley, tahini, cumin, coriander, kosher salt, and cayenne pepper. Cover and pulse until the mixture forms a coarse puree. Finally, add flour and baking soda and pulse to blend all ingredients evenly.
  2. Form patties and chill: Wet your hands to prevent sticking, then shape the mixture into 12 patties approximately 1 ½ inches across. Place them on a tray and chill in the refrigerator for 15 to 30 minutes to firm up and help the patties hold their shape during frying.
  3. Fry the falafel: Heat about 1 inch of grapeseed or canola oil to 350°F in a heavy-bottom skillet or Dutch oven over medium heat. Fry the falafel patties in batches without overcrowding the pan. Cook for about 5 minutes, flipping halfway through, until golden brown and crisp. Remove and drain on paper towels to remove excess oil.
  4. Assemble the sandwiches: Open each pita half and spread a few dollops of tzatziki sauce inside. Layer with slivered lettuce, sliced cucumber, and tomato. Place 3 falafel patties inside each pita, top with sliced red onion and fresh mint leaves. Serve immediately and enjoy your delicious falafel sandwich!

Notes

  • Soaking the chickpeas overnight is essential for the best texture and flavor; do not use canned chickpeas as they will be too soft.
  • Do not over-process the falafel mixture into a paste; it should remain coarse for proper texture.
  • Use a thermometer to maintain the oil temperature at 350°F for even frying and crispy falafel.
  • If you prefer to bake the falafel for a healthier option, bake at 375°F for 20-25 minutes, flipping halfway.
  • Leftover falafel can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://cookedbysarah.com/falafel-sandwich-recipe/