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Classic Falafel Sandwich

Classic Falafel Sandwich Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 498
Ingredients Method Notes

Ingredients
  

  • 1 cup dried chickpeas, soaked overnight and drained
  • ½ small red onion, roughly chopped
  • 3 garlic cloves
  • 1 cup packed fresh parsley leaves
  • ½ cup packed fresh cilantro leaves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kosher salt, plus more for seasoning
  • ½ tsp baking powder
  • 3 tbsp all-purpose flour or chickpea flour
  • Vegetable oil, for frying
  • 4 pita breads
  • 2 Persian cucumbers, diced small
  • 2 medium tomatoes, diced
  • ¼ small red onion, thinly sliced and soaked in cold water
  • Pickled turnips, optional
  • Tahini sauce (½ cup tahini, juice of 1 lemon, 1 minced garlic clove, pinch salt, about ¼ cup cold water)

Method
 

  1. Soak the dried chickpeas in water overnight. Drain well. Pulse in a food processor with onion, garlic, herbs, cumin, coriander, and salt until crumbly. Add baking powder and flour, pulse to combine, then refrigerate 30 minutes.
  2. Shape the mixture into 2-tablespoon discs. Place on a parchment-lined baking sheet.
  3. Heat 2 inches of oil to 350°F (175°C). Fry falafel in batches for 3 to 4 minutes until deep golden. Drain on paper towels and season with salt.
  4. Whisk together ½ cup tahini, lemon juice, garlic, salt, and cold water until smooth and pourable. Adjust lemon and salt to taste.
  5. Warm pita in a dry skillet. Slice open pockets, spread with tahini sauce, stuff with hot falafel, cucumber, tomato, onion, pickled turnips, and more sauce. Serve immediately.

Notes

The chickpea soak is not counted in prep or cook time, so plan for overnight soaking. The falafel discs can be frozen raw and fried straight from frozen, adding about 1 extra minute of frying. For baked falafel, brush with oil and bake at 400°F (200°C) for 20 to 25 minutes, flipping once; they will be less crisp but still flavorful.