The Ultimate Falafel Sandwich

Craving a knockout falafel sandwich? This easy recipe delivers crispy, golden falafel nestled in warm pita with all the fixings. Vegetarian perfection! Get the recipe now.

Right, let's dive into the delicious world of the falafel sandwich , shall we? you know, sometimes you just crave that perfect handheld bite.

I’m here to tell you that it can be easy to whip one up at home.

Introducing the Star: The Falafel Sandwich

Ever wondered where that crispy, flavour-packed falafel sandwich comes from? this iconic dish has roots deep in the middle east.

It's a street food staple, loved for its deliciousness and satisfying vegetarian protein. this recipe is beginner-friendly, clocking in at just over an hour, and it serves about four hungry bellies.

Why You'll Love This Falafel Easy Recipe

Honestly, the benefits are endless. this falafel sandwich is a brilliant source of plant-based protein. it’s perfect for a quick lunch or a casual dinner party with mates.

What makes it special? you get to control every ingredient. you can adjust the spices to your liking, and honestly, homemade always tastes better!

The Secret to Crispy Vegetarian Falafel Patties

So, what are we waiting for? let's talk ingredients. i learned early on that you can’t rush flavour when making vegetarian falafel .

The key is soaking those chickpeas overnight. trust me, it makes all the difference! plus, don't skimp on the fresh herbs.

They bring a burst of sunshine with every bite. you can even make sheet pan falafel if you fancy baking instead of frying!

Next we will talk about making Greek falafel !

Alright, let's dive into what you need for the ultimate falafel sandwich ! forget bland meatless food ; we’re talking flavour explosions! my grandma used to say, "ingredients are the heart of the dish.

" and honestly, she was spot on. we will be also exploring the sheet pan falafel for an easier cooking solution.

Ingredients & Equipment

Main Ingredients: Let's Get Specific

Alright, here's the lowdown. We need these to nail that perfect falafel easy recipe :

• Dried Chickpeas: 1 cup (200g) . Quality? Look for ones that are uniform in size and colour. Nobody wants grumpy chickpeas!

• Yellow Onion: 1/2 cup (75g) , roughly chopped.

• Fresh Parsley: 1/4 cup (15g) , packed. The greener, the better!

• Fresh Cilantro: 1/4 cup (15g) , packed. Okay, if you're one of those people who think cilantro tastes like soap, just use more parsley.

• Garlic: 2 cloves , minced.

• Lemon Juice: 1 tablespoon (15ml) . Freshly squeezed, naturally.

• Ground Cumin: 1 1/2 teaspoons .

• Ground Coriander: 1 teaspoon .

• Baking Soda: 1/2 teaspoon . Crucial for that light and fluffy texture.

• Cayenne Pepper: 1/4 teaspoon (optional) . For a bit of a kick!

• Salt: 1 teaspoon .

• Black Pepper: 1/4 teaspoon .

• Vegetable Oil: About 3 cups (700ml) , for frying.

• Tahini: 1/2 cup (120ml) . Look for a smooth, creamy texture.

• Lemon Juice: 1/4 cup (60ml) . Fresh, again!

• Cold Water: 1/4 cup (60ml) .

• Garlic: 1 clove , minced.

• Salt: 1/4 teaspoon .

• Pita Breads: 4 (6-inch) . Warm and pliable is key.

• Shredded Lettuce: 1 cup (150g) .

• Diced Tomatoes: 1/2 cup (75g) .

• Diced Cucumbers: 1/2 cup (75g) .

• Red Onion: 1/4 cup (40g) , thinly sliced.

• Pickled Turnips: 1/2 cup (75g) (optional) , sliced.

• Hot Sauce: (optional), for serving.

Seasoning Notes: The Spice is Right!

Right, let’s chat about spicing! you want that high protein falafel kick. cumin and coriander are your base. honestly, these two are like the lennon and mccartney of middle eastern cooking.

A touch of cayenne adds a cheeky warmth. don’t be shy with the salt. it really brings out all the flavours.

If you are looking for a healthy falafel version try using less salt, and opting for a sheet pan version.

For flavour enhancers, a good squeeze of lemon juice in both the falafel mix and the tahini sauce will brighten everything up.

Can’t find coriander? Use a bit more cumin. It's not quite the same, but it will do in a pinch.

Equipment Needed: Keep it Simple

Right then, here’s what you'll need, and maybe some Vegetarian Falafel Recipe alternatives.

• Food Processor: Essential for that vegetarian falafel . This is a must.
• Deep Pot or Deep Fryer: For proper frying.
• Slotted Spoon or Spider: To rescue those golden falafel patties !
• Paper Towels: For draining the excess oil. No one likes soggy falafel.
• Small Bowl: For the tahini sauce.
• Whisk: To make it smooth.

No deep fryer? use a heavy-bottomed pot. just make sure it's deep enough! don't have a food processor? a blender could work, but be careful not to over-process.

Greek falafel traditionally uses a food processor.

Honestly, that’s about it. Don’t let the ingredient list scare you. Once you have everything prepped, it all comes together really quickly. And trust me, the falafel sandwich is totally worth it.

Okay, let's dive into the magical world of falafel sandwiches! honestly, who doesn't love a good falafel sandwich ? it's like a little trip to flavour town.

Did you know that falafel is thought to have originated in egypt? pretty cool, huh? it’s meatless food that's satisfying, delicious, and totally customisable.

So, grab your apron, and let's get started!

The Quest for the Perfect Falafel

Before we even think about stuffing that deliciousness into pita bread, we've got to nail the falafel patties themselves. A soggy falafel is a sad falafel, and nobody wants that.

Prep Like a Pro

First things first: the mise en place , as the fancy chefs say. get everything prepped and ready. this is where time-saving organization tips come in handy.

Chop your veggies, measure your spices. it will save a lot of time later.

Essential mise en place is key: get your 1 cup (200g) of soaked chickpeas drained, 1/2 cup (75g) of onion chopped, and 1/4 cup (15g) each of parsley and cilantro ready to go.

Mince those 2 cloves of garlic like you mean it! remember: always use a sharp knife.

From Chickpea to Champion: The Falafel Recipe

This is where the magic happens! I remember once trying to rush this, and ended up with falafel that crumbled to bits in the oil. Not a good look!

1. Drain those soaked chickpeas! Make sure they are dry as can be. Then, toss them in the food processor with 1/2 cup (75g) chopped onion, 1/4 cup (15g) each of parsley and cilantro, 2 minced cloves of garlic, 1 tablespoon (15ml) of lemon juice, 1 1/2 teaspoons of cumin, 1 teaspoon of coriander, 1/2 teaspoon of baking soda, 1 teaspoon salt, and 1/4 teaspoon of black pepper. If you want a kick, add 1/4 teaspoon cayenne pepper.
2. Pulse it all until it's coarsely ground. Don't overdo it, or you'll end up with a paste.
3. Chill the mixture in the fridge for at least 30 minutes . This helps the falafel hold its shape.
4. Heat up about 3 cups (700ml) of oil to 350° F ( 175° C) . Too cold, and they'll be greasy. Too hot, and they'll burn.
5. Form little balls or patties, about 1-inch diameter.
6. Carefully drop them into the hot oil, a few at a time.
7. Fry for 3- 5 minutes , until they're golden brown and crispy.
8. Drain on paper towels.

Pro Tips for Falafel Nirvana

Alright, now for the secret sauce (well, not literally sauce, but you get the idea!). i once tried adding too much baking soda, and the falafel tasted like soap.

Yuck! learn from my mistakes!

• Don't over-process the mixture. A bit of texture is your friend.
• Critical temperature point: 350° F ( 175° C) oil is the sweet spot.
• If you want to make it Healthy Falafel use an air fryer rather than deep frying. It's falafel easy recipe to cook this way.

Right then, off you pop to create some falafel magic! And remember, even if they're not perfect, they'll still taste amazing in a falafel sandwich .

Right, so you're all geared up to make the ultimate falafel sarnie? excellent choice, mate! before you dive headfirst into this falafel easy recipe , let's chew the fat about a few little bits and bobs that'll take your falafel sandwich from "meh" to "bloody brilliant.

"

Recipe Notes

Plating & Presentation: Show off your Falafel Masterpiece!

Honestly, presentation is half the battle, innit? don't just chuck your falafel sandwich onto a plate. think about it! a bit of fresh parsley sprinkled around, a wedge of lemon.

.. it all adds to the experience. you could even serve it open-faced to show off all those gorgeous layers. if you're feeling fancy, a drizzle of extra tahini sauce never hurt anyone.

Remember, we eat with our eyes first!

Storage Like a Pro: Keep your Falafel fresh

So, you've made a batch of these amazing Falafel Patties and somehow haven't eaten them all in one go? Fair play!

• Refrigeration: Leftover falafel will keep in the fridge for up to 3 days. Just make sure they're in an airtight container.
• Freezing: You can freeze the falafel too! Spread them out on a Sheet Pan Falafel , and pop it in the freezer. Once frozen, transfer to a freezer bag. They'll keep for about 2 months.
• Reheating: Reheat in the oven or a dry skillet for the best results. Microwaving can make them a bit soggy, you know?

Adaptations Galore: Make it your own, love!

This recipe is pretty versatile. Fancy a Vegetarian Falafel feast? Here are a couple of tweaks:

• Dietary: Gluten-free? Use gluten-free pita or even serve it in a lettuce wrap. Job done! Vegan? This recipe is already perfect for you!
• Seasonal Swaps: In the summer, think about adding fresh mint to the falafel mixture. In the winter, a touch of warming spices like cinnamon or nutmeg can be lovely. Try a Greek Falafel with feta!

Nutrition: It's good for you! Honestly!

Alright, alright, i know no one likes to hear about the "healthy" stuff, but this is genuinely good for you! this high protein falafel recipe boasts a good amount of protein.

It's also packed with fibre and vitamins. plus, it's meatless food , making it a brilliant choice if you're trying to cut down on meat.

Let's get to enjoy the benefits of the best healthy falafel.

So there you have it! all the insider tips and tricks to make the perfect falafel sandwich . go on, give it a go.

You might just surprise yourself! this vegetarian falafel recipe is a game changer. now, where's my apron?

Frequently Asked Questions

Can I make the falafel mixture ahead of time? Like, could I prep it on a Tuesday for a Thursday night feed?

Absolutely! Making the falafel mixture ahead of time is a cracking idea. In fact, chilling it in the fridge for a few hours (or even overnight) actually helps the falafel hold its shape better when you fry them. Just give it a good mix before you form the balls and you're good to go. Think of it as a little "me time" for the flavours to meld, a bit like a good cup of tea needs to steep!

My falafel always seem to fall apart when I fry them. What am I doing wrong? Is there a secret ingredient like nan's Yorkshire pudding recipe?

Ah, the dreaded falafel crumble! A few things could be the culprit. Make sure your chickpeas are properly soaked and relatively dry before processing. Also, chilling the mixture before frying is crucial as it helps bind the ingredients. The oil temperature is also important; it needs to be hot enough (around 350°F/175°C) so the falafel sears quickly. Think of it like a good fry-up, the pan needs to be screaming hot before the bacon goes in!

What's the best way to store leftover falafel sandwich ingredients? And how long will they keep for?

To keep things fresh as a daisy, store the falafel separately from the other ingredients. Cooked falafel can be stored in an airtight container in the fridge for up to 3 days, and the tahini sauce can last for about 5 days. The veggies are best kept separate too, wrapped in paper towel to absorb any moisture. Then when you are ready to assemble your falafel sandwich just reheat the falafel in the oven to make them nice and crispy again.

I'm not a huge fan of tahini sauce. What other sauces would go well in a falafel sandwich?

No worries, mate! If tahini isn't your cup of tea, there are plenty of other options. A creamy yogurt sauce with lemon, garlic, and a touch of mint is a great substitute. Hummus itself is another excellent choice, adding extra chickpea goodness. Or, for a bit of a kick, try a spicy harissa mayo. Basically, anything that adds a bit of moisture and flavour works a treat, a bit like choosing the right gravy for your roast dinner!

Can I bake the falafel instead of frying them to make a healthier falafel sandwich?

You certainly can bake them! While they won't be quite as crispy as their fried counterparts, baking is a healthier option. Preheat your oven to 375°F (190°C), place the falafel balls on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until golden brown. They'll be more like mini falafel cakes, still delicious but a bit more "good for you" – think of it as the healthy version of fish and chips!

How can I customize this falafel sandwich recipe to suit my dietary needs? For example, a gluten-free option?

Adapting it is easy peasy! For a gluten-free falafel sandwich, simply use gluten-free pita bread or serve the falafel in a lettuce wrap. If you're watching your salt intake, reduce the amount of salt in the falafel mixture and tahini sauce. For a spicier kick, add more cayenne pepper or a finely chopped chilli to the falafel mix. It's like customising your Sunday roast exactly how you like it!

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