A Falafel sandwich has got to be one of my favorite Middle Eastern vegan meals. So many wonderful flavors and textures go into this sandwich that all just work perfectly together. It is so delicious and filling too. You can’t go wrong with a falafel sandwich! Make this and you will see for yourself!!
I have been meaning to develop a falafel recipe for quite some time now. It honestly wasn’t until my parents were in town and I found a package of dried chickpeas in the pantry that I said okay, it’s time. This recipe is highly requested so I am super excited for you guys to try it! My mom and I worked on it until we were both happy with the results. Let’s just say my dad and husband were eating falafel for a few days but n complaints!
Traditionally, falafel is deep-fried for a few minutes until golden brown and crispy. But I have seen instances where they are shaped more so like a small patty and baked in a hot oven until crisp. That way is healthier but fried does taste better! The tahini salad I paired the falafel sandwich with is very refreshing and creamy goes perfectly with the fresh pita and crunchy falafel.
Check out my hummus recipe that will go perfectly with this sandwich!
- 14 oz Dried Chick Peas
- 6 Garlic Cloves
- 1 Yellow onion medium size
- 1 cup Parsley
- 1 cup Cilantro
- 1 Jalapeno no seeds
- 4 tbsp Falafel spice
- 1 1/2 tbsp Salt or adjust to preference
- 2 tsp Cumin
- 1 tbsp Water
- 2 Tomatoes diced
- 1 Persian Cucumber diced
- 1/2 cup Parsley chopped
- 1 Red onion small onion, diced
- 1/3 cup Pickled turnips diced
- 1/2 Lemon's juice large lemon
- 2 tbsp Tahini Paste
- Salt to taste
Other components for the sandwich
- Pita Bread
- Chili Paste optional
Other ingredients for Falafel
- 1/2 tsp Baking Soda
- 2 cups Vegetable oil for frying
- The first step is to soak the dried chickpeas in water for 24 hours. They will double in size after doing so. Then, drain the chickpeas from the water thoroughly.
- Add the chickpeas along with all the other ingredients under falafel mix into a food processor and blend for several minutes until paste-like. This may take a few minutes and may require using a rubber spatula to scrape the sides down. You may have to do this in 2 batches depending on the size of your processor.
- At this point, you can either use the whole mix which will make about 40 pieces of falafel or you can split into 2 batches. One batch put in a ziplock bag and frozen for use at a later time. The other can be used for the present. This is completely up to you!
- The batch that you would like to use, add 1/2 a tsp of baking soda to it and mix together. Place in the fridge for about 30 minutes before use. Note~ The frozen batch once defrosted will need 1/2 a tsp baking soda added to it before use.
- In the meantime, work on the sandwich components. Have some hummus on hand and make the salad by mixing together the above ingredients under salad.
- Now to make the falafel, heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium.
- Use a falafel scoop utensil to shape the falafel and drop gently in the oil. Let this cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat. You can fit about 4 falafel's easily in the pot to make at the same time.
- Assemble by cutting the pita in half. Open up the pita pocket. Smear hummus on one side and then add pieces of falafel that you can slightly mash. Top with the salad and some chili paste if you like and enjoy it!