Best 4 Falafel Sandwich Recipes

FALAFEL PITA SANDWICH WITH TAHINI SAUCE

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.

FALAFEL SANDWICH WITH 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.

FALAFEL WAFFLE SANDWICH

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 SANDWICH

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.