My Favorite Falafel Sandwich Recipes

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ULTIMATE FALAFEL SANDWICH



Ultimate Falafel Sandwich image

Here's how to make the very best falafel sandwich! The ultimate vegetarian sandwich, this recipe tastes just like restaurant style.

Provided by Sonja Overhiser

Categories     Main Dish

Time 1h

Number Of Ingredients 9

1 recipe Classic Falafel (or Baked Falafel)
6 Flatbreads or pita bread*
1 recipe Quick Cucumber Sauce (or Tzatziki), Cilantro Sauce, or Tahini Sauce
1/2 cup hummus (optional)
2 medium tomatoes, chopped or 1 cup cherry tomatoes, halved
3 cups chopped romaine lettuce or green cabbage (or sliced cucumbers)
1/2 small red onion, sliced
Chopped cilantro, flat leaf parsley, or dill, to garnish
Optional: Storebought harissa, roasted eggplant for an over-the-top 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



My Favorite Falafel image

This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Joan Nathan

Categories     Sandwich     Side     Fry     Vegetarian     Chickpea     Deep-Fry     Kosher     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Yield: About 20 balls

Number Of Ingredients 16

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread

Steps:

  • Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  • Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  • Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  • Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  • Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
  • NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
  • Joan Nathan Shares Her Tips With Epicurious
  • Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.

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