Teresa's Recipes
Falafel Sandwich
Savor the vibrant flavors of the Mediterranean with this delightful falafel sandwich. Crispy, golden-brown falafel balls made from wholesome chickpeas are perfectly complemented by fresh, crunchy vegetables and a rich, creamy tahini sauce. This dish not only satisfies your hunger but also transports you to the bustling streets of Middle Eastern markets, where falafel is a beloved staple. Enjoy this sandwich as a hearty lunch or a light dinner that is sure to impress family and friends!
Ingredients
- 1 cup Dried chickpeas
- 1, finely chopped Onion
- 2 cloves, minced Garlic
- 1/2 cup, chopped Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Baking powder
- 1/4 cup All-purpose flour
- for frying Vegetable oil
- 4 pieces Pita bread
- 2 cups, shredded Lettuce
- 1, sliced Tomato
- 1, sliced Cucumber
- 1, thinly sliced Red onion
- 1/2 cup Tahini sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 12g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight, or for at least 8 hours.
- Drain the soaked chickpeas and transfer them to a food processor.
- Add the chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, baking powder, and all-purpose flour to the food processor.
- Pulse the mixture until well combined and slightly coarse in texture, ensuring not to over-process.
- Transfer the falafel mixture to a bowl and refrigerate for at least 1 hour to firm up.
- In a deep pan or skillet, heat vegetable oil over medium heat until hot (about 350°F or 175°C).
- Shape the falafel mixture into small balls or patties, about 1-2 inches in diameter, and carefully place them in the hot oil.
- Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
- Remove the falafel from the oil and drain on a paper towel-lined plate.
- Warm the pita bread in a toaster or oven until pliable.
- Cut the pita bread in half and gently open each pocket.
- Stuff each pita half with shredded lettuce, tomato slices, cucumber slices, red onion slices, and 4-5 falafel balls.
- Drizzle tahini sauce generously over the falafel and vegetables before serving.
- Serve the falafel sandwiches immediately and enjoy!
Tips
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the falafel mixture.
- These falafel sandwiches pair beautifully with a side of tabbouleh or a refreshing cucumber salad.
- For a gluten-free option, substitute all-purpose flour with chickpea flour.