Crispy Falafel Sandwich Recipe

Soak chickpeas

Rinse 2 cups dried chickpeas and place in a large bowl. Cover with at least 3 inches of cold water and soak overnight (8–12 hours). Drain thoroughly and pat slightly dry.

Process ingredients

In a food processor, add the drained chickpeas, chopped onion, parsley, cilantro, garlic cloves, 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Pulse in 10–12 short bursts until mixture is finely ground and holds together when pinched but is not a paste. Scrape down sides as needed.

Bind and rest

Transfer mixture to a bowl. Stir in 2 tablespoons flour and 1/2 teaspoon baking powder. Taste a small pinch and adjust salt or spices. Refrigerate the mixture for 30–45 minutes; this firms the mix and makes shaping easier.

Shape falafel

Using wet hands or a small ice-cream scoop, form the mixture into small patties or balls about 1 1/4–1 1/2 inches (yielding roughly 12–14 falafel). Place on a tray and refrigerate briefly if mixture is soft.

Fry until crisp

Pour about 1/2"–3/4" of vegetable oil into a heavy skillet and heat over medium-high until oil reaches 350°F (175°C) or until a small piece of mixture sizzles immediately. Fry falafel in batches, 2–3 minutes per side, turning once, until deep golden brown and crisp. Maintain oil temperature by adjusting heat. Transfer to a paper-towel-lined tray and immediately season lightly with a pinch of salt.

Whisk 1/2 cup tahini, 2 tablespoons lemon juice, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin in a bowl. Slowly add 4 tablespoons warm water, whisking until smooth and pourable. If sauce is too thick, add 1 teaspoon warm water at a time until desired consistency. Taste and adjust lemon or salt.

Prep vegetables

While falafel chills and sauce rests, slice tomatoes and cucumber, shred romaine, and thinly slice red onion. Warm pita or rolls briefly in oven or skillet (about 3–5 minutes at 350°F/175°C or until pliable).

Assemble sandwiches

Open each pita or roll. Spread 1–2 tablespoons tahini sauce inside each. Add a layer of shredded romaine, 3–4 falafel (or desired amount), sliced tomatoes, cucumber, red onion, and pickles if using. Drizzle another teaspoon or more of tahini sauce over top and garnish with fresh parsley leaves.

Serve

Serve sandwiches immediately while falafel are hot and crisp. Leftover falafel keep in refrigerator up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.