Falafel Sandwich Recipes

ULTIMATE FALAFEL SANDWICH

Steps:

• Make the falafel. (Note: The dried chickpeas must be soaked overnight.) Use the refrigeration time for the falafel dough to do the steps below.
• If using homemade bread, make the flatbread (or make it in advance: it stores well!). If using store bought bread, warm the bread before serving in a 300 degree oven for a few minutes until pliable.
• Make the sauce: either Quick Cucumber Sauce, Cilantro Sauce, or Tahini Sauce.
• Chop the tomatoes, lettuce, and red onion.
• Slather the bottom of the pita with hummus or some of the sauce, then add the falafel, chopped vegetables, and chopped herbs. Liberally spoon over the sauce.

MY FAVORITE FALAFEL SANDWICH

Steps:

• Heat a grill pan until hot.
• Drain the chick peas. Place in food processor along with cilantro, parsley, onion, cumin, cayenne, garlic, lemon juice, and salt and pepper. Pulse until well blended. Consistency should be in the form of a paste. Place mixture in a bowl and form into 2-inch patties (see Cook's Note).
• In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3 to 4 minutes on each side. Remove from pan and place on a paper towel lined platter to drain. Set aside and keep warm.
• To a hot grill pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2 to 3 patties to each warm flatbread. Top with some arugula, tomato, onion and Smoky Tahini Sauce
• In a bowl, whisk all ingredients until a creamy consistency is reached.

FALAFEL PITA SANDWICH

Steps:

• Gather the ingredients.
• Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
• Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

RINA YOUNAN'S FALAFEL SANDWICH

Steps:

• For the falafels: Fill a large skillet halfway up the side with oil. Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
• Place the chickpeas, flour, cumin, salt, turmeric, chile flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency. Chill for 10 minutes in the fridge.
• Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds. Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side. Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain.
• For the mousse: Dissolve the gelatin in 1 tablespoon water. Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes. Pull off the heat and stir in the gelatin and olive oil. Then place in a blender and blend until very smooth. Scoop the mixture into a shallow bowl or container and season with salt and pepper. Refrigerate or blast chill, and set aside.
• For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast. Cover and let it rise in a warm place for 10 minutes.
• Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment. Beat until the dough is soft, 10 minutes. Turn the dough onto a floured cutting board and cut into 4 to 8 pieces. Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round. Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes.
• To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve.

BAKED FALAFEL SANDWICH

Steps:

• Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
• Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
• Preheat oven to 400 degrees.
• Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
• Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
• To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
• Enjoy!

FALAFEL SANDWICH

Steps:

• Use falafel mix to prepare 8 patties, according to package instructions. Warm 2 large pitas; cut in half. Dividing evenly, fill halves with 4 torn lettuce leaves, sliced plum tomatoes, sliced red onion, and falafel patties. Drizzle with Tahini Dressing.

FALAFEL SANDWICH

Steps:

• Process chickpeas, oats, mayo, onions, garlic, cumin and half the cilantro in food processor until smooth. Shape into 18 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
• Meanwhile, mix sour cream, tahini and lemon juice until blended. Refrigerate until ready to use. Combine cucumbers, tomatoes, dressing and remaining cilantro.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add half the falafel patties; cook 3 min. on each side or until browned on both sides. Remove from heat; cover to keep warm. Repeat with remaining oil and patties.
• Top each pita with 3 falafel patties, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumber mixture.