Falafel Pita Sandwich
Warm, crispy, and comforting our EPIC Falafel Pita Sandwich is stuffed with zesty sumac onions, Greek salad and drizzled with tangy Tzatziki and a delectable Indian mint yogurt sauce.
Servings: 12 people
Calories: 333kcal
Ingredients
Falafel
- 2 cups dried chickpeas do not use canned chickpeas
- ½ teaspoon baking soda
- 1 small onion roughly chopped
- 8 garlic cloves peeled
- ¼ cup fresh parsley leaves
- ¾ cup fresh cilantro leaves
- 1 teaspoon baking powder
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon ground black pepper
- 1 teaspoon salt to taste
- 1 ½ Tablespoon sesame seeds toasted
- oil for frying
Instructions
Falafel
- Soak the dried chickpeas. Place the dried chickpeas and baking soda in a large mixing bowl. Add water to cover at least 2 inches over the chickpeas. Soak overnight.
- Make the falafel mix: Drain the soaked chickpeas and pat them dry with a kitchen towel. In a food processor, combine the chickpeas, chopped onion, peeled garlic cloves, fresh parsley leaves, fresh cilantro leaves, baking powder, ground cumin, ground coriander, ground black pepper, and salt. Pulse the mixture until it's finely minced but not pureed. Scrape the sides of the bowl as needed. The mixture is ready when a pressed handful holds its shape and doesn't crumble. Transfer the falafel mixture to an airtight container and refrigerate it for at least 15minutes. You can prepare this mixture ahead of time and store it in the fridge for 2-3 days. Note that the chickpea water, also known as aquafaba, has numerous uses so you may wish to save it.
- Shape the falafel balls: Add the sesame seeds and baking powder to the falafel mix. Mix. Using a small ice cream scoop or a ¼ cup measuring cup, scoop out portions of the cold falafel mix and shape them into balls. The uniform size ensures even cooking.
- Fry the falafel balls: In a small deep skillet or Dutch oven, pour at least an inch of oil for frying. Heat the oil over medium-high heat until it reaches a temperature of at least350°F (175°C). Carefully add the falafel balls to the hot oil, a few at a time, to avoid overcrowding the skillet. Fry them until they turn a dark, golden brown color all over, gently flipping as needed for even cooking. Place on paper towel so that the falafel has less oil. Serve immediately.
Assemble the sandwich
- Warm the pitas first on medium heat in a saucepan. Slice the warm pitas in half. Pull open the pita pocket exposing the gap. If part of the pita bread is still stuck together (sometimes at the ends, carefully slice through the middle with a sharp knife so that the pita pocket is as big as possible. Add some Greek salad at the base. Top with some tzatziki and sumac red onion. Add 2-3 falafel balls in a single layer depending on the size of the pita. You can add the falafel whole or smash them flat if desired. Add more Greek salad, tzatziki, and sumac onions. Drizzle with the Indian Mint Sauce. Garnish with a drizzle of creamy tahini. Serve immediately.
Video
Notes
- Fresh Ingredients Matter: Pick fresh herbs and spices whenever possible. Using freshly chopped parsley and cilantro, along with aromatic spices like cumin, coriander, and black pepper, will impart vibrant flavors to your falafel mixture. Using fresh pita bread makes a huge difference.
- Dry the cucumber for the Tzatziki Sauce: For the creamiest Tzatziki sauce, use thick Greek yogurt and drain the cucumber to make sure the sauce does not get diluted.
- Adjust the heat in the Indian Mint Sauce: Adjust the spiciness of the Indian Mint Sauce to your preference by varying the number of green chilies used. Start with fewer chilies if you prefer mild heat and increase for a spicier kick.
- If a part of the pita is stuck, slice apart with a knife: Sometimes the pita pocket will not open up completely. You might be able to open it up further if you use a knife to slice through the middle of the pita.