falafel sandwich

Let’s uncover making the BEST Falafel Sandwich with the best Falafel sauce and toppings! This recipe will take over your ultimate favorite falafel wrap.

Best Falafel Sandwich

Pita Breads (with pocket)

tahini sauce

arugula

falafels

tabouli salad

red onion

mint

lemon juiced

Start by preparing your pita breads. Open up your pita bread without going all the way through.

Spread a layer of tahini sauce over the pita, top that with arugula and 3 falafels per sandwich.

Use a fork to crush the falafel open over the sandwich. This allows the falafel to soak up all the flavors and toppings of the sandwich.

Pile up the falafel with tabouli salad, red onions, fresh mint and finish off with a squeeze of lemon juice.

Roll the pita bread into a sandwich or a wrap and enjoy.

Delicious homemade Falafel Pita Sandwich. A middle eastern and delicious meal.

Falafel Pita Sandwich

chickpeas

garlic (finely chopped)

onion

broccoli florets

coriander

parsley (chopped)

coriander powder

cumin powder

black pepper

salt

Pita bread

Hummus

tomato

cucumber

Green olives

Sambal sauce

Leave the chickpeas soaking overnight, at least 12 hours before preparing your falafels.

Once your chickpeas have been soaking for at least 12 hours, rinse them and remove the excess of water. Add them in a food processor and blend for a couple of seconds.

Add to the food processor the onion, broccoli, fresh coriander, fresh parsley, coriander powder, cumin powder, black pepper and salt.

Blend all the ingredients until you have a well-combined mixture. It shouldn&#039;t be mushy as the balls will be too dense, but it needs to be blended enough for the dough to not fall apart when frying them.

Using your hands or using a falafel press, form the dough into round shapes. Make sure the size is not too small or too big. It should be around the size of your palm.

Heat up some neutral oil in a small frying pan so you don't have to use that much oil. Fry the falafels until they are brown and crispy on the outside. If the falafels are shaped correctly, not much oil will go inside. The inside part will still be really fresh and light.

Cut the Pita Bread in half, spread some hummus and spicy sauce (optional) on the bread, add some fresh chopped tomatoes and cucumber drizzled with some olive oil, add lettuce and finally the homemade falafels. Top the sandwich with green or black olives. Optionally,  can add some yoghurt sauce as well.

Here's how to make falafel: the authentic way! It tastes just like a restaurant, herby and crisp fried to perfection—with a baked variation, too.

Classic Falafel (Restaurant-Style!) 

garlic cloves

cilantro leaves

parsley

cumin

coriander (optional)

baking powder

Neutral oil (like canola or vegetable), for frying

Soak the chickpeas (overnight, or 6 hours)

Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using.

Make the dough and refrigerate (30 minutes)

Peel the garlic. Peel and roughly chop the red onion.  Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.

Heat the oil*

Add 3/4” of oil to a frying pan and heat over medium high heat until oil is 350 to 375 degrees Fahrenheit. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.)

Form the falafel (5 to 10 minutes)

Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 1/2 tablespoons each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.)

Fry the falafel (8 minutes)

When the oil is hot, fry one batch (about 12) of the falafel by dropping the balls gently into the oil with your fingers, keeping them as far apart as possible. Cook 1 minute, then flip with chopsticks and cook another 2 to 3 minutes until browned on all sides. Transfer to a towel lined baking sheet or plate. Repeat with the second batch.

Serve

Serve with quick cucumber sauce, dill sauce or tahini sauce, or as part of a falafel sandwich.

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

Ultimate Falafel Sandwich

recipe Classic Falafel (or Baked Falafel)

Flatbreads

recipe Quick Cucumber Sauce (or Tzatziki), Cilantro Sauce, or Tahini Sauce

hummus (optional)

medium tomatoes, chopped or 1 cup cherry tomatoes, halved

romaine lettuce

red onion, sliced

Chopped cilantro, flat leaf parsley,

eggplant

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.

Naan-wich: 5 ingredient falafel, roasted veggies, and avocado sauce stuffed between pillowy garlic naan. Best sandwich recipe I've ever made.

Spicy Falafel and Roasted Veggie Naan-wich

carrots

cauliflower

olive oil

sun-dried tomatoes, packed in oil

garlic naan, torn

easy

Magic Green Sauce

Make Ahead

Prepare the falafel and the Magic Green Sauce. It shouldn&#8217;t take more than 30 minutes for both. They can be made a day in advance and kept in the fridge, too.

Roasted Veggies

Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin and salt + pepper to taste. Toss around on the pan to combine. Bake for 30 minutes, stirring occasionally. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.

Sun Dried Tomato Spread

Drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture.

Assembly

Warm up the naan so it&#8217;s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves.

OMG falafel naan-wich, that's so clever! I need this in my life, like immediately. I'm going to try making this this weekend!

I also heard about all of the snow you were getting over there! We're still waiting in NYC, I'm not sure if I'm looking forward to it or not lol At least maybe for Christmas!

I'm not a fan of winter at all! I am an elementary school teacher and I've lived in Wisconsin for over 50 years and would move to the tropics tomorrow.  My husband and his business will keep us here awhile longer. 
That said, I am a huge fan of your blog and recipes! I'll be making these naanwiches soon. By the way, the turkey pho idea, brilliant and delicious!

We made this last night using lavash to make it into a wrap. I used hummus and store bought falafels. It was so delicious. The magic green sauce makes it! Thanks for the recipe.

Use this falafel pita recipe &amp; customize your pita! My soaked chickpea falafel don't fall apart &amp; my tahini dressing is ready in seconds!

Falafel Pita

pita,

spinach, packed (or greens/herbs of choice)

½ cup tomato, chopped

½ cup cucumber, chopped

falafel

Lemon Tahini Dressing

Quick pickled red onion

sesame seeds

If using a large pita, I find it easiest to slice the pita in half and open the pockets from the inside. This way you have two halves of pita to fill instead of trying to open and fill one large pocket. However, different brands of pita will be easier to manipulate in different ways so do what works best for what you have!

Fill each half of your pita bread with ½ cup spinach or leafy greens/herbs of choice. Fresh herbs like parsley, cilantro, and dill are most traditionally used.

Add some fresh cold vegetables like the chopped tomato and cucumber I suggest.

Add 3 falafel to each pita pocket (or use however many falafel you can comfortably fit in your pita).

Drizzle generously with my simple Lemon Tahini Dressing and top with other garnishes like Quick Pickled Red Onion for some bite and toasted sesame seeds.

This was so good! I packed the pita with parsley instead of spinach (I have so much in my garden right now). The falafel came out perfectly and I had all the ingredients for your tahini sauce. Thank you for a lovely fresh lunch.

https://www.youtube.com/watch?v=dmVrHxzRjLU

Learn how to make perfect falafel that won’t fall apart! Fried or baked, these falafel won’t crumble on you. What’s the secret? Soaked, not cooked, chickpeas!

Recipe Links:
Easy Falafel Recipe: https://tastythriftytimely.com/easy-falafel-recipe/
Falafel Bowl: https://tastythriftytimely.com/falafel-bowl/
Falafel Pita: https://tastythriftytimely.com/falafel-pita/
Simple Lemon Tahini Dressing: https://tastythriftytimely.com/simple-lemon-tahini-dressing-with-maple-syrup/

Video Links:
How To Cook Dried Chickpeas: https://youtu.be/bzSgo8f8j_s

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations! https://www.instagram.com/tastythriftytimely/

Key Moments: 
00:00 Introduction
00:14 Why Falafel Crumbles
00:28 The Key To Falafel That Won't Fall Apart
00:45 How To Soak Chickpeas
01:04 How To Buy And Use Dried Chickpeas
02:05 How To Make Falafel
02:40 Why Is Falafel Green On The Inside
03:01 Chill The Mixture
03:17 How To Form Falafel Patties
03:38 How To Bake Falafel
03:49 How To Fry Falafel
04:39 Recipe Cost
04:51 Coming Up Next!

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#tastythriftytimely #falafel #falafelrecipe

*Our videos include quick cutting and some brief flashes.

The Key To PERFECT Falafel That Won't Fall Apart

Level up your lunch game with this delicious wholesome Falafel wrap. Bursting with flavors from the crispy falafel, fresh veggies, creamy hummus and tahini dressing that makes you want more with every bite!

Falafel Wrap (Packed with Flavor & Protein)

balls

bread

onions onions

Shredded lettuce

Tomato slices

Pickles

tahini

water

cilantro (coriander)

mint leaves

green onions

garlic

flour flour

Salt and black pepper

In a large bowl, soak the dried chickpeas in water overnight or for at least 8 hours. Note they will double in size so ensure there is room in the bowl

Drain the soaked chickpeas and rinse well under cold water. Place in a food processor and pulse a few times so the chickpeas are chopped up a little

Roughly chop the herbs and add them to the food processor along with the garlic clove, flour, cumin, baking powder and water, then season well with salt and pepper

Pulse the ingredients together until they are all well combined and finely chopped. Don&#39;t over blend so you still have some texture

Using wet hands, spoon a heaped tablespoon of the mixture in your hands and shape into balls. You should have 12-16 falafel balls, depending on the size *If the mixture feels too crumbly, add an extra spoon of water. If it feels too wet, add a spoon of flour

Place the shaped falafel balls on a tray lined with parchment paper. Put the tray in the fridge and allow them to set for 30-60 minutes

Heat up your preferred oil in a small pot over medium - high heat. Fry the falafel balls in batches for 2-3 minutes until they&#39;re golden brown, then place on a plate on paper towels to soak excess oil. More information on my homemade falafelAlternatively you can cook them with my air fryer recipe

Homemade Falafel

Prepare the the falafel wrap ingredients - chop up your veggies, pickles, pickled onions. If wishing to make homemade hummus, use my easy recipe here and make your own pita bread, use this recipe

To make the tahini dressing, add the tahini, lemon juice, salt and 2 tablespoons of cold water in a small bowl or ramekin. Using a whisk or fork, whisk until there are no clumps and to achieve a runny and thick consistency *If its too thick, slowly add more cold water

Assemble the falafel wrap by placing the wrap on a piece of parchment paper and smearing a few spoons hummus across the middle of the wrap in a vertical line. Top with a layer of lettuce, tomatoes, pickles and sumac onions or pickled onions

Top with 4 falafel balls, drizzle with the tahini dressing and roll it up like a burrito. Wrap with the parchment paper for easy clean up and enjoy your delicious jam packed falafel wrap!

Top 8 falafel sandwich recipes from across the web

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Top Tags

Best Falafel Sandwich

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Classic Falafel (Restaurant-Style!)...

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Falafel Pita

Falafel Wrap (Packed with Flavor & ...

Top 8 falafel sandwich recipes from across the web

The most viewed falafel sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Falafel Sandwich

Falafel Pita Sandwich

Classic Falafel (Restaurant-Style!)...

Classic Falafel (Restaurant-Style!)...

Ultimate Falafel Sandwich

Spicy Falafel and Roasted Veggie Na...

Falafel Pita

Falafel Wrap (Packed with Flavor & ...

The most viewed falafel sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine