After checking out a couple of different recipes, David made his own falafels for this falafel sandwich. He's eaten falafels a couple of times when he's been in Egypt for work, so had a good idea of flavours and texture.
The end result is delicious falafels, ready in under 30 minutes, that are full of flavour from the spices, crispy on the outside and soft in the centre. Enjoy them in lightly toasted pittas with crispy salad, pickles and creamy condiments.
Tips
- Sumac is made from dried berries and adds a sour tartness to recipes.
- This falafel sandwich recipe is easily adapted if you’re cooking for more people.
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How to make this Falafel Sandwich
Ingredients
For the falafels:
- 2 tbsp sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 400g tin chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander (or use more cumin)
- a pinch of chilli flakes
- handful fresh coriander, chopped
- handful fresh flat leaf parsley, chopped, or 1 tsp dried mixed herbs
- a pinch of salt
- 1 egg, beaten
To serve (optional):
- 4 pittas, lightly toasted and split open
- 1 little gem lettuce, finely sliced and lightly seasoned with salt
- 200g pickled turnips or cucumbers, thinly sliced
- sumac, to garnish (see Tips)
- garlic mayonnaise
- chilli sauce
Instructions
- Heat 1 tbsp of the oil in a large frying pan, then fry the onion and garlic over a low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the fresh or dried herbs, with a pinch of salt. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 8 balls, then flatten into patties. Heat the remaining oil in the frying pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold in lightly toasted pitta bread with optional salad, pickles, seasoning and sauces.
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Falafel Sandwich
Equipment
Ingredients
For the falafels:
- 2 tbsp sunflower or vegetable oil
- 1 small onion finely chopped
- 1 clove garlic crushed
- 400 g (14 oz) tin chickpeas drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander (or use more cumin)
- a pinch of chilli flakes
- handful fresh coriander chopped
- handful fresh flat leaf parsley chopped, or 1 tsp dried mixed herbs
- a pinch of salt
- 1 egg beaten
To serve (optional):
- 4 pittas lightly toasted and split open
- 1 little gem lettuce finely sliced and lightly seasoned with salt
- 200 g (7.1 oz) pickled turnips or cucumbers thinly sliced
- sumac to garnish (see Notes)
- garlic mayonnaise
- chilli sauce
Instructions
- Heat 1 tbsp of the oil in a large frying pan, then fry the onion and garlic over a low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the fresh or dried herbs, with a pinch of salt. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 8 balls, then flatten into patties. Heat the remaining oil in the frying pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold in lightly toasted pitta bread with optional salad, pickles, seasoning and sauces.
Notes
- Sumac is made from dried berries and adds a sour tartness to recipes.
- This falafel sandwich recipe is easily adapted if you’re cooking for more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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