Falafel Sandwich with Yoghurt Tahini Sauce
A popular Middle Eastern combo, this falafel sandwich combines the hearty chickpea patties with a parsley, dill and mint green combo, in a whole wheat pita bread.
Servings: 10 patties
Calories: 97kcal
Ingredients
- For the falafel
- 1 cup dry chickpeas soaked overnight in purified water until twice their volume (this is an important step, because although time-sparing, canned chickpeas simply do not work in this recipe)
- 1 tbsp chickpea flour
- 2 tbsp sesame seeds
- 2 tbsp purified water
- 1 yellow onion diced
- 3 garlic cloves
- 1 large bunch fresh parsley finely chopped
- 1 tsp cumin powder
- 1/2 tsp cardamom powder
- 1/2 tsp aluminium free baking soda
- 1/2 tsp salt
- High smoke oil for cooking grape seed or any other neutral one
- To assemble
- 2 whole wheat pitta bread
- Handful spring greens mix
- Diced shallots
- Tahini sauce 1/2 cup plain yogurt, 1 tbsp tahini sauce, 1 tbsp lemon juice
Instructions
- Drain and rinse the chickpeas, add them into a food processor together with the onion, sesame seeds, garlic and parsley.
- Process to obtain a crumbly mixture. Don’t over-process, you want to obtain texture, not a paste.
- Add the spices, baking soda, salt, flour and water and pulse to incorporate.
- Transfer into a bowl, cover and refrigerate for 1 hour to firm up.
- Scoop the dough and shape it into little patties using your hands.
- Heat the oil into a cast-iron skillet, and fry the patties for 5 minutes on each side.
- Serve warm in whole pita bread, with fresh greens, onion and tahini sauce.
Notes
Nutrition
Serving: 44g | Calories: 97kcal