Here’s how to make the very best falafel sandwich! It captures those craveable flavors with crispy falafel, crunchy veggie toppings, and creamy sauces that rival those from your favorite restaurant.
A great falafel sandwich is the stuff dreams are made of. That crunch of the fried chickpea fritters, the soft herby interior, the sauces that dribble down your chin—it’s pretty much the ultimate sandwich!
I had the best falafel of my life on a trip with Alex and have spent years trying to recreate that magic. This is the result of that “hard” work, the ultimate falafel sandwich! It features crunchy fritters, ultra-soft flatbread, crunchy veggies, and creamy, garlicky sauces. Here’s how to make it at home!
Key Ingredients You Need
Falafel: For the best sandwich, I use my classic falafel recipe, which is built on dried chickpeas that are soaked overnight. For an easier version using canned chickpeas, I like using my trusty baked falafel. You can also use prepared falafel to speed it up even more!
Bread: I have strong opinions on the best bread for a falafel sandwich. Many recipes call for pita pockets, but I’ve found that most purchased pita bread is dry and brittle. Any store-bought flatbread works here, even naan. It’s Indian, not Middle Eastern, but the soft texture is way better than a brittle pita pocket. If you have time, this flatbread recipe results in soft, chewy pita bread you can use to wrap your sandwich.
Sauces: I choose one creamy sauce: my favorites are tzatziki sauce, cucumber sauce, or tahini sauce. Keep reading for more.
Fillings: I always add greens (lettuce or arugula), cucumbers, tomatoes, and red onions. This is optional, but I also like spreading a bit of hummus on the pita to make the whole sandwich more flavorful.
Tips For Perfect Falafel
Making homemade falafel is something every cook should try. This classic falafel recipe has all the tips and tricks you need. Here’s a rundown:
- Falafel uses dried chickpeas. They make the perfect texture that’s crispy on the outside and fluffy on the inside. (Don’t substitute canned or cooked chickpeas for the classic method, though you can use them in this baked falafel.)
- Don’t forget to soak! Throw those chickpeas in water the night before or at least 6 hours in advance.
- Use a large food processor to blend the dough. Using a blender doesn’t work here. Keep in mind that the dough has a wet, crumbly texture. It’s not like cookie dough!
- You can fry it or bake it! Frying makes balls, and baking makes disc shapes.
A Note on Timing (Read This First!)
This recipe is all about big flavor and time-honored traditions: not about speed! I researched this Middle Eastern delicacy for years to do it justice, and I think I’ve finally gotten it right. Here’s a breakdown of the time required for each step of a falafel sandwich:
- Soaking the chickpeas: Overnight or for at least 6 hours
- The falafel: 25 minutes active, 20 minutes inactive
- The sauces and veggies: 10 to 15 minutes, active
For a quicker version, make my baked falafel: it’s made with canned chickpeas and skips the overnight soak! It works well made in advance. You can also make this recipe with any sort of falafel you like: frozen, deli counter, or takeout falafel.
My Favorite Falafel Sauces
The best part of a falafel sandwich is the sauce! Here are a few types of falafel sauces that are traditionally served with this sandwich:
- Tzatziki or cucumber sauce: A traditional option is a cucumber sauce or tzatziki sauce, made with yogurt, cucumber, and fresh herbs, often dill.
- Tahini sauce: Often, a creamy tahini sauce is drizzled over the crispy fritters and crunchy vegetables: this sauce is dairy free and vegan.
- Cilantro sauce: A green sauce with cilantro can also be used, like this vegan cilantro sauce.
Sandwich Toppings and Add-Ons
One of my favorite falafel sandwiches I ate at a restaurant in Paris called L’as du Falafel. This sandwich had a few extra elements as a filling:
- Harissa: Try a mild, store-bought harissa sauce, or a medium if you’d like to add some heat to your sandwich.
- Pickled vegetables: Adding pickled vegetables to your sandwich gives it a briny tang. Try pickled onions or pickled cucumbers and onions.
- Roasted eggplant: My favorite falafel sandwich had fried eggplant, a unique addition. Try this roasted eggplant. It adds a garlicky, savory umami to the sandwich. You could also add baba ganoush!
What to Serve on the Side
A falafel sandwich is a meal on its own, but here’s what I like to serve along with it:
- Serve this falafel sandwich alongside fresh salads like quinoa tabbouleh or a Greek salad, where the zingy dressing cuts the richness.
- You could also serve a simple chopped salad with romaine lettuce, crunchy vegetables, and a light dressing, or try fattoush salad with toasted pita bread.
- It’s also great with baked fries or Greek fries.
- For a traditional Middle Eastern feast, add creamy dips like hummus or baba ghanoush. And don’t forget the pickles like my favorite pickled cucumbers and onions.
Other Ways To Enjoy Falafel
You can make a falafel salad or falafel bowl by throwing the falafel onto greens with tahini sauce.
Or try my falafel burger, using canned chickpeas as a shortcut with similar flavors!
Dietary Notes
This falafel sandwich recipe is vegetarian, vegan, plant-based, and dairy-free when using the vegan sauce options.
Frequently Asked Questions
The falafel mixture can be made in advance and stored in the refrigerator for up to 24 hours. This allows the flavors to meld and saves you time on the day you plan to serve the sandwiches. Just be sure to bring the mixture to room temperature before frying.
While a food processor makes the process easier, you can achieve a good texture using a meat grinder or mortar and pestle. The key is to finely chop the ingredients and then mash them together until a slightly sticky dough forms.
Yes, you can bake the falafel. Our baked falafel recipe uses canned chickpeas.
Or use the classic falafel recipe and preheat an oven to 400°F (200°C). Place the falafel balls on a baking sheet lined with parchment paper. Bake for about 20 to 25 minutes, flipping halfway through, until golden brown and crispy. Keep in mind that baked falafel may not be as crispy as fried falafel.
It’s best to enjoy falafel sandwiches fresh for the best flavor and texture, but you can store leftover falafel and sauce separately in the refrigerator for up to 3 days. Reheat the falafel in a toaster oven or air fryer before assembling the sandwiches.
Ultimate Falafel Sandwich
Pin RecipeHere’s how to make the very best falafel sandwich! It captures those craveable flavors with crispy falafel, crunchy veggie toppings, and creamy sauces that rival your favorite restaurant.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 sandwiches 1x
- Category: Main Dish
- Method: Fried
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 recipe Classic Falafel (or Baked Falafel)
- 6 flatbreads or pita bread*
- 1 recipe Tzatziki, Cilantro Sauce, or Tahini Sauce
- ½ cup hummus (optional)
- 2 medium tomatoes, chopped or 1 cup cherry tomatoes, halved
- 3 cups chopped romaine lettuce or green cabbage (or sliced cucumbers)
- 1/2 small red onion, sliced
- Chopped cilantro, flat leaf parsley, or dill, to garnish
- Optional: Store-bought harissa, roasted eggplant for an over-the-top sandwich
Instructions
- Make the falafel or baked falafel. (Note: For classic falafel, 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. (You can 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 tzatziki, cilantro, 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.
Notes
*While you can use pita pockets and stuff them, I prefer a pocketless pita bread or even naan bread to use as a wrap. Feel free to wrap in foil, as it can get messy!
An even quicker version: order takeout falafel from your favorite Greek restaurant and enjoy it with homemade tzatziki and fixings!
Storage notes: It’s best to enjoy falafel sandwiches fresh for the best flavor and texture. But you can store leftover falafel and sauce separately in the refrigerator for up to 3 days. Reheat the falafel in a toaster oven or air fryer before assembling the sandwiches.
from A Couple Cooks https://ift.tt/QMjVuYf
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