Crispy Homemade Falafel Sandwich with Creamy Tahini Sauce and Fresh Spring Vegetables
Golden, herb-packed falafel tucked into warm pita bread with a luscious tahini drizzle and crisp spring vegetables. This vibrant Middle Eastern classic makes the perfect satisfying lunch that's bursting with fresh flavors.
Ingredients
- 400g canned chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 4 cloves garlic, peeled
- 30g fresh parsley, roughly chopped
- 15g fresh coriander, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons plain flour
- 1/2 teaspoon baking powder
- 120ml vegetable oil for frying
- 80g tahini paste
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 60ml water
- 4 large pita breads
- 1 cucumber, sliced
- 2 ripe tomatoes, sliced
- 100g mixed spring salad leaves
- 1/4 red onion, thinly sliced
- Pickled turnips or pickles, optional
Instructions
Pat chickpeas completely dry with paper towels, then add to a food processor with onion, garlic, parsley, and fresh coriander.
Pulse until mixture is finely ground but not pureed, scraping down sides as needed to ensure even texture.
Transfer mixture to a bowl and stir in cumin, ground coriander, cayenne, salt, pepper, flour, and baking powder until well combined.
Cover and refrigerate the falafel mixture for 15 minutes to firm up for easier shaping.
Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and water until smooth and creamy, adding more water if needed to reach drizzling consistency.
Shape the falafel mixture into 12 small patties, about 5cm wide and 1.5cm thick, pressing firmly so they hold together.
Heat vegetable oil in a large frying pan over medium-high heat until it reaches approximately 180°C or until a small piece of mixture sizzles immediately when added.
Fry falafel in batches for 3-4 minutes per side until deep golden brown and crispy, ensuring the centre is fully cooked through.
Transfer cooked falafel to a plate lined with paper towels to drain excess oil.
Warm pita breads in a dry pan or microwave for 30 seconds until soft and pliable.
Cut each pita in half and gently open the pocket, then layer with spring salad leaves, cucumber slices, tomato, and red onion.
Add 3 warm falafel to each pita pocket and drizzle generously with creamy tahini sauce before serving immediately.
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