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Falafel Sandwich

Deborah
Delicious falafels that are full of flavour from the spices, crispy on the outside and soft in the centre.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine Middle East
Servings 2 people

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 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.

 

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Keyword chickpeas, pitta bread, under 30 minutes, vegan