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Restaurants›Albaraka Mediterranean Market and Grill›Falafel Sandwich Recipe

Falafel Sandwich Recipe

Name: Albaraka Mediterranean Market and Grills Falafel Sandwich Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas (soaked overnight); 1 cup large onion (rough chopped); 1 cup fresh parsley (packed); 0.5 cup fresh cilantro (packed); 4 count garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp baking powder; 1.5 tsp salt; 0.5 tsp ground black pepper; 0.25 tsp chili flakes (optional); 3 tbsp all-purpose flour or chickpea flour; 2 cups vegetable oil for frying; 0.5 cups tahini; 3 tbsp fresh lemon juice; 3 tbsp water (to thin); 1 count garlic clove (minced); 0.5 tsp salt; 1 tsp olive oil (optional, for richness); 4 count pita pockets or soft sandwich rolls; 2 count ripe tomatoes (sliced); 4 count small dill pickles (sliced) or pickled cucumbers; 8 count romaine or butter lettuce (leaves); 0.25 cup red onion (thinly sliced, optional); 0.25 cup fresh parsley leaves (for garnish)

Inspired by Albaraka Mediterranean Market and Grill

Time1h 15m

Serves4

halal falafel sandwich combines soft bread, crispy falafel, fresh tomatoes, pickles, lettuce and tahini sauce.

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Ingredients

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Falafel

2 cups dried chickpeas (soaked overnight)

1 cup large onion (rough chopped)

1 cup fresh parsley (packed)

1/2 cup fresh cilantro (packed)

4 count Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Baking powder

1 1/2 tsp Celtic sea salt

1/2 tsp ground black pepper

1/4 tsp chili flakes (optional)

3 tbsp all-purpose flour or chickpea flour

2 cups vegetable oil for frying

Tahini Sauce

1/2 cups Tahini

3 tbsp fresh lemon juice

3 tbsp water (to thin)

1 count garlic clove (minced)

1/2 tsp Celtic sea salt

1 tsp olive oil (optional, for richness)

Sandwich Build & Veg

4 count pita pockets or soft sandwich rolls

2 count ripe tomatoes (sliced)

4 count small dill pickles (sliced) or pickled cucumbers

8 count romaine or butter lettuce (leaves)

1/4 cup red onion (thinly sliced, optional)

1/4 cup fresh parsley leaves (for garnish)

Method

Falafel

Prepare chickpeas

Drain the soaked chickpeas and pat dry with paper towels. Do not use canned chickpeas; use the soaked, uncooked beans for best texture.

In a food processor, pulse the drained chickpeas, chopped onion, parsley, cilantro and garlic until a coarse, grainy paste forms. Scrape sides as needed. Do not overprocess into a smooth puree; you want small bits to remain.

Transfer mixture to a bowl. Add cumin, coriander, baking powder, salt, pepper, chili flakes (if using) and flour. Mix thoroughly. The mixture should hold together when pressed; if too wet add up to 1 more tablespoon flour.

Cover and refrigerate the mixture 30 minutes to firm up. This helps the falafel hold shape when frying.

Form the chilled mixture into small patties or balls about 1.75–2 inches (roughly 12–16 per batch, depending on size). Press slightly flat for even cooking.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). To test without a thermometer, drop a small piece of mixture into the oil — it should sizzle and rise slowly.

Fry falafel in batches, 3–4 minutes per side, turning once, until deep golden brown and crisp. Avoid overcrowding. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Tahini Sauce

Whisk together tahini and lemon juice in a bowl; the mixture may thicken and seize. Add minced garlic and salt.

Slowly whisk in water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency (about 2–4 tablespoons total). Stir in olive oil if using. Taste and adjust salt or lemon.

Sandwich Build & Serve

Warm pita pockets or rolls briefly in a 350°F (175°C) oven for 3–5 minutes or in a toaster oven; this makes them pliable.

If using pita, carefully open each pocket. Spread about 1–2 tablespoons tahini sauce inside each pocket or on each roll base.

Place 3–4 hot falafel patties into each sandwich. Add sliced tomato, 1 pickle (sliced) or a few pickle slices, 2 leaves of lettuce, and a few rings of red onion if using.

Drizzle an additional 1–2 tablespoons tahini sauce over the fillings and sprinkle with fresh parsley leaves. Fold or close the sandwich and serve immediately.

Serve with extra tahini sauce and lemon wedges on the side. Leftover falafel can be refrigerated up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.