Falafel Pita Sandwiches
(96)
"Did you hear?? It’s #falafelday!! I love a hearty falafel sandwich 🤤 I stuff mine with a refreshing Tahini salad with lots of fresh vegetables, hummus, and red pickles . YUM! Who else loves this #vegetarian sandwich? 🥙"
-- @fufuinthekitchen
A Note from Feedfeed

These pita sandwiches are filled with a crunchy salad, crispy falafels and a generous shmear of hummus! Perfect for a weekday lunch or a weekend picnic. This recipe makes enough for 40 falafels and has all the details about how to save half in the freezer. 

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Nutritional Info:


Nutrition per serving: 407 calories, 14g total fat (1.7g saturated fat), 18g protein, 58g carbohydrates, 11g fiber, 10.1g sugar (0.5g added sugar), 1584mg sodium

Allergens: sesame seeds

Details

Prep time 15mins
Cook time 20mins
Serves or Makes: 5

Recipe

For the Falafel

  • 14 ounces dried chickpeas
  • 6 cloves garlic
  • 1 medium yellow onion
  • 1 cup parsley
  • 1 cup cilantro
  • 1 jalapeño, seeded
  • 4 tablespoons Falafel Spice
  • 2 teaspoons cumin
  • 1 1/ 2 tablespoons salt
  • 1 tablespoon water
  • 2 cups vegetable oil, for frying the falafel

For Sandwiches

  • 2 tomatoes diced
  • 1 Persian cucumber, diced
  • 1/ 2 cup parsley, chopped
  • 1 small red onion, diced small
  • 1/ 3 cup diced pickled turnips
  • 1/ 2 lemon, juiced
  • 2 tablespoons tahini paste
  • Pinch of salt
  • 5 Pita
  • 2 containers storebought Hummus
  • 1 container storebought Chili Paste

Method

  • Step 1

    The first step is to soak the dried chickpeas in water for 24 hours. They will double in size. Then, drain the chickpeas from the water thoroughly.

  • Step 2

    Add the chickpeas along with all the other ingredients under falafel mix into a food processor and blend for several minutes until paste-like. This may take a few minutes and may require using a rubber spatula to scrape the sides down. You may have to do this in 2 batches depending on the size of your processor.

  • Step 3

    At this point, you can either use the whole mix which will make about 40 pieces of falafel or you can split into 2 batches. One batch put in a ziplock bag and frozen for use at a later time. The other can be used for the present. This is completely up to you!

  • Step 4

    The batch that you would like to use, add 1/2 a tsp of baking soda to it and mix together. Place in the fridge for about 30 minutes before use. Note~ The frozen batch once defrosted will need 1/2 a tsp baking soda added to it before use.

  • Step 5

    In the meantime, work on the sandwich components. Have some hummus on hand and make the salad by mixing together the salad ingredients in a mixing bowl.

  • Step 6

    Now to make the falafel, heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium

  • Step 7

    Use a cookie scoop to shape the falafel and drop gently in the oil. Let this cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat. You can fit about 4 falafel's easily in the pot to make at the same time.

  • Step 8

    Assemble by cutting the pita in half. Open up the pita pocket. Smear hummus on one side and then add 2 pieces of falafel that you can slightly mash. Top with the salad and some chili paste if you like and enjoy it! Serve 2 pitas per guest.