Falafel Sandwiches

For something so seemingly simple, there’s an art to making good falafel. After years of trying to re-create the falafel sandwich from my favorite shop and testing recipes for several cookbooks, I quickly realized that canned chickpeas do not belong in falafel. Their soft texture blurs into mush in the food processor. Save canned chickpeas for hummus! The best falafel recipes, like this one from Taste of Home reader Nithya Narasimhan of Chennai, India, have you soak dried chickpeas as the first step. It’s truly what makes superior falafel and why this sandwich is tops.

You know how good falafel is when you bite through the crisp exterior and find an almost-fluffy, herb-packed interior. Once you master falafel balls, making this falafel pita sandwich is easy. Spread warm pockets of pita bread with hummus, then layer in thick tomato slices, wispy red onion and cool cucumber. Tuck in the golden falafel and finish the pita sandwich with a tangy drizzle of tzatziki. It’s the perfect plant-based meal for lunch, dinner or whenever.

Falafel Sandwich Ingredients

• Dried chickpeas: Soaking dried chickpeas overnight is the foundation of an authentic falafel sandwich recipe. Canned chickpeas hold too much moisture, creating mushy falafel.
• Baking soda: Added to the soaking water, baking soda helps soften the chickpeas and break down their tough skins for a smoother grind. It also raises the pH of the soaking liquid, which contributes to that crackly, deeply golden crust during frying.
• Fresh herbs: Cilantro and mint do more than flavor the falafel; they add a vibrant green color and a fresh aroma to the interior. Pull the leaves from the stems before pulsing, since the stems can be fibrous and stringy.
• Garlic: Five cloves might sound like a lot, but the raw garlic mellows once the falafel hits hot oil. Garlic lends a savory back, keeping the herb-forward mixture from tasting flat.
• Spices: Salt, pepper, ground coriander and chili powder season the chickpea mixture from the inside out, with coriander bringing a citrusy note and chili powder adding heat. Salt wakes up the beans and herbs.
• Sesame seeds: Stirred into the chilled mixture just before shaping, sesame seeds add a subtle nuttiness and a bit of textural interest.
• Baking powder: A teaspoon of baking powder is the secret to falafel puffing up instead of becoming dense.
• Oil: Use a neutral cooking oil with a high smoke point, such as canola, peanut or vegetable oil, so the falafel’s flavor comes through. Keeping the oil steady at 375°F is what guarantees a crisp exterior without a greasy interior.
• Hummus: A generous schmear of hummus acts as both glue and sauce, anchoring the toppings to the bread and adding a creamy, savory layer. Use a high-quality store-bought hummus or make homemade hummus if you have the time.
• Pita bread: Pita bread is classic for a falafel pita sandwich. Warm the pitas briefly in a dry skillet or low oven to make them more flexible and to amplify their toasty flavor.
• Toppings: Tomato, cucumber, red onion and tzatziki sauce bring cool crunch, juicy brightness and a tangy, creamy finish to balance the warm, crisp falafel. Look for refrigerated tzatziki in the deli section, or make homemade tzatziki.

Directions

Step 1: Soak the chickpeas

In a large bowl, cover the chickpeas with water. Stir in the baking soda. Cover and let stand overnight. Drain, rinse and pat dry.

Step 2: Process and chill the mixture

In a food processor, pulse the cilantro and mint until finely chopped. Add the beans, garlic, salt, pepper if desired, coriander, cumin and chili powder. Pulse until the mixture is blended and the texture of coarse meal. Transfer to a large bowl. Cover and refrigerate for at least one hour.

Step 3: Shape and fry the falafel

Stir in the sesame seeds and baking powder. Shape into sixteen 2-inch balls, then flatten slightly to form a patty shape.

In an electric skillet or a deep-fat fryer, heat the oil to 375°. Fry the falafel in batches (a few at a time), until golden brown, about two minutes, turning occasionally. Drain on paper towels.

Step 4: Assemble the sandwiches

To assemble the sandwiches, spread 2 tablespoons of hummus on each pita or flatbread. Top with tomato, cucumber, lettuce, red onion slices, fresh dill and falafel. Drizzle with the tzatziki sauce.

Falafel Sandwich Variations

• Bake or air-fry the falafel: Skip the deep-fryer. For a lighter take with less cleanup, brush the shaped balls with oil, then bake at 400° for 20 to 25 minutes or air-fry at 375° for 12 to 15 minutes, flipping halfway.
• Build a falafel bowl: Ditch the bread and serve the falafel over a bed of green rice, quinoa or chopped romaine, then add all the usual toppings plus a generous spoonful of hummus.
• Wrap it in lavash or naan: When pita isn’t on hand, roll the falafel and toppings burrito-style into a soft lavash, flatbread or warm piece of naan.
• Make it spicy: Stir a teaspoon of harissa or a pinch of cayenne into the chickpea mixture, or drizzle the finished sandwich with zhug or hot sauce.
• Crumble in some feta: Scatter crumbled feta cheese over the toppings for a salty, tangy bite that plays well with the cool tzatziki.
• Try a fava bean blend: Replace half the dried chickpeas with dried fava beans for an Egyptian-style falafel.

How to Store Falafel Sandwiches

Store leftover falafel in an airtight container in the refrigerator for up to three to four days, keeping them separate from the pita, toppings and tzatziki so nothing gets soggy. The falafel will lose some crispness as they sit, but a quick reheat in a 350° oven or air fryer will revive that golden crust. When you’re ready to eat, assemble the sandwiches fresh.

Can you freeze falafel?

Yes, falafel freezes well, making this falafel sandwich pita recipe great for meal prep. After frying, let the falafel cool completely, then arrange them in a single layer on a parchment-lined baking sheet and freeze until solid before transferring to an airtight container or freezer bag for up to three months. When you’re ready to eat, reheat the falafel, then assemble the sandwiches with fresh toppings.

How should you reheat falafel for sandwiches?

The best way to reheat falafel for sandwiches is in a 350° oven or air fryer for five to seven minutes to restore the crisp exterior without drying out the centers. Skip the microwave, which tends to leave the falafel soft and rubbery. Reheat the falafel on their own, then build the falafel sandwiches with cool, fresh toppings and a drizzle of tzatziki so everything stays at its best temperature and texture.

Falafel Sandwich Tips

What else can you do with falafel balls?

Falafel balls are versatile beyond the falafel pita sandwich. Serve them as part of a mezze platter alongside hummus and baba ghanoush. Thread them onto skewers with cherry tomatoes and cucumber for an easy party appetizer, or crumble them over a Greek salad.

What else can you serve with falafel sandwiches?

Falafel sandwiches pair well with a wide range of Mediterranean-inspired sides. Round out the meal with a herby tabbouleh, a crunchy fattoush salad, or a simple cucumber-tomato salad dressed with lemon and olive oil.