Falafel Sandwich Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak 8–12 hours or overnight until plump. Drain and rinse thoroughly.

Process mixture

In a food processor, combine the soaked and drained chickpeas, 1/2 cup finely chopped onion, 1/2 cup parsley, 1/4 cup cilantro, 3 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper. Pulse in 10–15 short bursts until the mixture is coarsely ground and holds together when pressed. Do not over-process into a paste.

Bind and rest

Transfer the mixture to a bowl. Stir in 2 tablespoons flour and 1/2 tsp baking powder. Taste and adjust seasoning. Cover and refrigerate 30 minutes to firm up (this helps shape the falafel).

Form falafel

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small piece sizzles. With wet hands or a small cookie scoop, form the mixture into 8–12 patties or balls about 1.5 inches in diameter.

Fry falafel

Fry falafel in batches, 2–3 minutes per side, turning carefully, until deep golden brown and cooked through. Transfer to a paper towel–lined tray to drain. Alternatively: bake on a parchment-lined sheet at 400°F (200°C) for 20–25 minutes, turning once, for a lower-oil option.

In a blender or food processor, combine 1 cup cooked/drained chickpeas, 2 tbsp tahini, 1 tbsp lemon juice, 1/2 tsp minced garlic, 1 tsp olive oil, and 1/2 tsp salt. Blend until smooth, adding up to 2 tablespoons water to reach a spreadable consistency. Adjust lemon and salt to taste. Transfer to a bowl and set aside.

In a bowl, combine 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion, and 2 tbsp chopped parsley. Dress with 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 10 minutes to meld flavors.

Dry-grate 1/4 cup cucumber and squeeze out excess moisture using a towel. In a small bowl, mix 1/2 cup Greek yogurt, grated cucumber, 1 tbsp chopped dill, 1/2 tsp minced garlic, 1/2 tbsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Chill at least 10 minutes for flavors to develop.

Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup (optional), 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Adjust acidity or sweetness to taste.

Warm pita or rolls briefly in oven or toaster. Spread about 2–3 tablespoons hummus inside each pita, then add a handful (~1/2 cup) of mixed greens.

Place 2–3 falafel balls or patties in each sandwich. Spoon 2–3 tablespoons tomato & cucumber salad over the falafel.

Drizzle 1 tablespoon tzatziki and 1 teaspoon house dressing over each sandwich (adjust to taste). Add optional lemon wedge on the side for squeezing. Serve immediately.