Best Falafel Sandwich Recipes

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FALAFEL PITA SANDWICH WITH TAHINI SAUCE



Falafel Pita Sandwich with Tahini Sauce image

Falafel has such a prominent taste, but the tahini and freshness of the vegetables really complement it nicely.

Provided by cpchef

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 6

Number Of Ingredients 13

12 frozen falafel
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
2 cloves garlic, minced
¼ teaspoon ground paprika
6 whole wheat pitas
1 head lettuce, shredded
1 tomato, cut into thin wedges
½ cucumber, peeled and sliced
1 low-sodium dill pickle, sliced
¼ small red onion, thinly sliced
3 teaspoons harissa, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
  • Bake in the preheated oven until heated through, 8 to 10 minutes.
  • While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
  • Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 53.4 g, Fat 12.7 g, Fiber 11 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 576.4 mg, Sugar 4.2 g

FALAFEL SANDWICH WITH SPICY TAHINI SAUCE



Falafel Sandwich with Spicy Tahini Sauce image

Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 19

1 can (15 1/2 ounces) chickpeas, drained and rinsed
2 cloves garlic, peeled and roughly chopped
1/4 cup coarsely chopped red onion, plus 1 small red onion sliced 1/8 inch thick
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/4 cup hulled sesame seeds, toasted
1/2 cup vegetable oil
3 pitas, cut in half
1 small head lettuce (such as Bibb or Boston)
2 medium tomatoes, sliced
1 recipe Spicy Tahini Sauce

Steps:

  • Place half the chickpeas in the bowl of a food processor; pulse until chopped. Set aside in a bowl. Place remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini in food processor; process until a coarse paste is formed, about 30 seconds. Add to bowl of chopped chickpeas; add egg, flour, and sesame seeds. Stir until combined. Shape into 12 two-inch patties.
  • Heat oil in a large skillet set over medium heat. Add patties; cook until golden brown, 3 to 4 minutes per side. Remove from oil; place on a paper-towel-lined tray.
  • Fill pitas with lettuce, tomato, onion, and falafel. Drizzle with tahini sauce; serve.

MY FAVORITE FALAFEL SANDWICH



My Favorite Falafel Sandwich image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time P1DT26m

Yield 4 servings

Number Of Ingredients 24

2 cups dried chick peas, soaked in water overnight
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 small onion, roughly chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon minced garlic
1 lemon, juiced
Pinch salt and freshly ground black pepper
Chick pea flour, if needed
3 tablespoons grapeseed oil, for searing
4 Mediterranean flatbreads, no pockets
Arugula, for garnish
Cherry tomatoes, halved, for garnish
Red onion, sliced thin, for garnish
Smokey Tahini Sauce, for garnish, recipe follows
1/2 cup tahini paste
2 tablespoons extra-virgin olive oil
1/4 cup water
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon freshly chopped parsley leaves
2 teaspoons smoked paprika
1 teaspoon salt

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.

BAKED FALAFEL SANDWICH



Baked Falafel Sandwich image

From weight watchers website. This is yummy. Not your traditional falafel, but fantastic for not being deep fried and much healthier this way. Note: If your chick pea mixture is too dry to form nice patties (which seems to happen with some of the canned chick pea brands) then just add some liquid to them to help them bind together, such as tahini, lemon juice, oil or water.

Provided by VegSocialWorker

Categories     Lunch/Snacks

Time 34m

Yield 4 serving(s)

Number Of Ingredients 17

15 1/2 ounces canned chick-peas, drained and rinsed
1/4 cup onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
1 medium garlic clove, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon table salt
1/4 teaspoon baking soda
1 tablespoon all-purpose flour
2 teaspoons olive oil
2 tablespoons sesame tahini
2 tablespoons water
1 tablespoon fresh lemon juice
lettuce
tomatoes, slices
cucumber, slices
4 large whole wheat pita bread

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!

Nutrition Facts : Calories 393.5, Fat 9.1, SaturatedFat 1.2, Sodium 935.2, Carbohydrate 68, Fiber 11.2, Sugar 1.1, Protein 14.2

FALAFEL WAFFLE SANDWICH



Falafel Waffle Sandwich image

Provided by Eddie Jackson

Time 35m

Yield 4 servings

Number Of Ingredients 21

2 cups dry falafel mix
1 teaspoon baking powder
1/4 cup extra-virgin olive oil
1 large egg
1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill
Nonstick cooking spray, for the waffle maker
3/4 cup Greek yogurt
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
1 small clove garlic, finely chopped
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for the skillet
Kosher salt and freshly ground black pepper
1 avocado
One 10-ounce package chicken and quinoa meatballs, halved
1 small red onion, halved and thickly sliced
1 medium zucchini, sliced into 1/2-inch half-moons
1/2 cup crumbled feta
8 cornichons or other small sour pickles, halved

Steps:

  • For the falafel waffles: Combine the falafel mix and baking powder in a medium bowl. Whisk together the olive oil, egg and 1 1/2 cups cold water in a separate bowl and stir into the falafel mix. Stir in the parsley and dill and let stand at room temperature for 15 minutes.
  • Preheat the oven to 200 degrees F. Preheat a waffle maker.
  • Spray the waffle maker with cooking spray. Spread a quarter of the batter almost to the edges of it, close and bake until the waffle is crisp, lightly browned and cooked through, about 4 minutes. Use the remaining batter to make 3 more waffles. Keep the waffles warm on a baking sheet in the oven.
  • For the sandwich fillings: To make the tzatziki, stir together the yogurt, parsley, dill, cucumber, garlic and 1 tablespoon of the lemon juice in a small bowl. Stir in 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
  • Mash the avocado in a separate small bowl with the remaining tablespoon of lemon juice and season with salt and pepper. Set aside.
  • Heat a large cast-iron skillet over medium-low heat. Brush the skillet lightly with olive oil. When the oil is hot, add the meatballs and cook, tossing occasionally, until heated through, about 5 minutes. Transfer to a plate.
  • Add the remaining tablespoon olive oil to the same skillet over medium-high heat. When the oil is very hot, add the onion and zucchini and season with salt and pepper. Cook, tossing occasionally, until the vegetables are charred but still crisp-tender, about 4 minutes. Remove to a separate plate.
  • To serve, break the waffles at their natural divisions. Sandwich the meatballs in the waffles with the charred vegetables, tzatziki, avocado, feta and pickles, making 8 small sandwiches. Secure with toothpicks, if desired.

FALAFEL PITA SANDWICH WITH CUCUMBER SAUCE



Falafel Pita Sandwich With Cucumber Sauce image

A Heart Smart® sandwich that's a low-fat, high fiber bargain. Served in whole wheat pita pockets and topped with a tangy cucumber sauce, your heart (and tastebuds) will love you. Note: the sauce needs to marinate - preferably for 24 hours - so plan ahead.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup vinegar (I like apple cider vinegar)
2 tablespoons fresh dill or 1 1/2 teaspoons dried dill
3 tablespoons grated onions
1/4 teaspoon fresh ground black pepper
4 medium cucumbers, peeled, seeded and thinly sliced
2 cups low-fat plain yogurt
1 medium potato, nuked and peeled
3 tablespoons canola oil
2 small onions, finely chopped
1 medium jalapeno pepper, seeded and minced (if you don't like heat, use banana pepper or poblano pepper)
2 garlic cloves, minced
1/2 cup fresh parsley, minced (plan on using the whole bunch, Zaar editor doesn't do BUNCH)
2 (19 ounce) cans garbanzo beans, drained, rinsed and well smashed
1 tablespoon plain low-fat yogurt
1 teaspoon paprika
1 lemon, juice of
6 whole wheat pita bread, cut in half
2 cups shredded lettuce
12 slices tomatoes

Steps:

  • CUCUMBER DRESSING: Mix vinegar, dill, onions and pepper in a bowl.
  • Add cucumber slices and marinate overnight.
  • Drain; discard liquid. Stir in yogurt. Makes about 4 cups; more than enough for the sandwiches.
  • FALAFEL PATTIES: Preheat oven to 350ºF. Spray baking sheet with cooking spray.
  • Microwave potato for about 3 minutes; cool, peel and mash with a fork. Set aside.
  • Heat oil in skillet over medium heat and saute onions, jalapeno and garlic till soft; about 3 minutes. Stir in parsley and saute another minute.
  • In a large bowl, combine beans with onion mixture; mix well.
  • Stir in mashed potato, yogurt, paprika and lemon juice.
  • Form into 24 patties using 2 tablespoons mixture for each. (It's easier to spoon 2 tablespoons on baking sheet and form into rounds).
  • Place patties on baking sheet and bake for 10 minutes; turn patties over and bake for another 10 minutes.
  • Assemble sandwiches by placing 2 patties in each pita half. Top with lettuce and 1 tomato slice. Serve with cucumber dressing.
  • Serving = 2 pita halves with 4 patties and toppings.

Nutrition Facts : Calories 619.8, Fat 12.1, SaturatedFat 1.7, Cholesterol 3.4, Sodium 942.5, Carbohydrate 111.5, Fiber 15.9, Sugar 22.6, Protein 22

FALAFEL SANDWICH



Falafel Sandwich image

When you're craving falafel, make your own and serve it up in pitas with all the usual toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 6

1 package falafel mix (6 ounces)
Large Pita
Lettuce leaves
2 sliced plum tomatoes
1/2 cup sliced red onion
3/4 cup Tahini Dressing

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.

RINA YOUNAN'S FALAFEL SANDWICH



Rina Younan's Falafel Sandwich image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 27

Canola oil, for frying
1 pound dried chickpeas, soaked overnight
2 tablespoons all-purpose flour
2 teaspoons cumin
2 teaspoons salt
2 teaspoons ground turmeric
1 teaspoon chile flakes
1 teaspoon ground coriander
5 large cloves garlic
1 yellow onion, chopped
1/2 bunch fresh cilantro, chopped
1/2 bunch fresh curly parsley, chopped
1/4 cup white sesame seeds
3/4 teaspoon unflavored powdered gelatin
1/2 cup heavy cream
6 ounces feta
6 cloves garlic, roasted
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups white flour, plus more for dusting
2 tablespoons sugar
2 tablespoons yeast
1 cup wheatberry flour or 2/3 cup wheatberries, milled in blender then sifted
1/4 cup honey
1/4 cup good quality olive oil, plus more for greasing
2 teaspoons kosher salt

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.

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