Falafel Sandwiches

Falafel Sandwiches

Rolled in pita bread, this satisfying vegetarian sandwich with spiced chickpea fritters and all the fixings is a Middle Eastern classic.


1 1/2 cup dried chickpeas
1/2 onion, roughly chopped
2 garlic cloves, roughly chopped
1 cup chopped parsley or cilantro
1 tsp. baking powder
1 tsp. ground cumin
Pinch oregano
Salt and freshly ground pepper, to taste
1 to 2 tbsp. water
Vegetable oil, for frying

6 medium to large pitas (with pockets)
Lettuce leaves
Tomato slices
Onion slices
Pickled turnips
Tahini Sauce


Soak chickpeas in water to cover by 2 to 3-inches. Cover and refrigerate for 24 hours. The chickpeas should triple in volume.

Drain and rinse chickpeas. Set aside.

Add chickpeas to a large food processor. Pulse until mixture has a coarse meal texture, adding 1 to 2 tbsp. of water, if needed. Add onion, garlic, parsley, cumin, oregano, baking powder, and salt and pepper. Pulse to combine until mixture is finely ground.

To shape falafels: Measure heaping tbsp. of the mixture and roll into 1 1/2-inch balls or discs.

Add oil to deep fryer or pour enough oil in deep skillet to come 2 to 3-inches up sides of pan. Heat oil to 350 degrees F. over medium heat. Fry the falafels until golden brown, about 3 to 5 minutes. Drain on paper towel.

Add falafels to pitas. Garnish with lettuce, tomato, onion, pickled turnip and Tahini Sauce. Roll up sandwich and serve.

Yield: 6 servings.



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