NYC Style Falafel Sandwich

Name: NYC Style Falafel Sandwich
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 1 serving
Cuisine: Middle Eastern,American,Fusion
Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed; 1 handful parsley; 1 handful cilantro; 2 cloves garlic; 1/2 onion, chopped; 1/2 tablespoon cumin; Juice from 1/2 lemon; 1 tablespoon all-purpose flour; 1 teaspoon salt; 1 pinch red pepper flakes; Vegetable oil, for frying; 2 tablespoons tahini; 1/2 clove garlic, finely chopped; 1 teaspoon olive oil; 1/2 tablespoon chopped parsley; Juice from 1/4 lemon, or more to taste; 1/2 tablespoon water, to adjust the thickness; 1 pita, warmed; 1 tablespoon chopped red onion; 1 tablespoon carrot matchsticks; 1 tablespoon chopped cucumber; 1 tablespoon chopped tomato; 1 tablespoon chopped pickled beets; 1 tablespoon chopped garlic pickles; 1 tablespoon chickpeas; 1 pinch chopped fresh parsley; 1 pinch chopped fresh dill; 1 splash red wine vinegar; 1 tablespoon plain Greek yogurt; 4 falafel balls

A savory NYC-style falafel sandwich features a filling of pickled vegetables, fresh herbs, creamy yogurt, and a bright garlic lemon tahini dressing.

⭐ 4 (25 reviews) Prep: 60 minCook: 30 minTotal: 90 minYields: 1 serving

Category Tags:

Entree Dinner Lunch Sandwich

Cuisine Tags:

Middle Eastern American Fusion

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Ingredients

For the Falafel: (makes more than the recipe requires)

1 (15-ounce) can chickpeas, drained and rinsed
1 handful parsley
1 handful cilantro
2 cloves garlic
1/2 onion, chopped
1/2 tablespoon cumin
Juice from 1/2 lemon
1 tablespoon all-purpose flour
1 teaspoon salt
1 pinch red pepper flakes
Vegetable oil, for frying

For the Garlic Lemon Tahini Dressing: (makes more than the recipe requires)

2 tablespoons tahini
1/2 clove garlic, finely chopped
1 teaspoon olive oil
1/2 tablespoon chopped parsley
Juice from 1/4 lemon, or more to taste
1/2 tablespoon water, to adjust the thickness

For the sandwich:

1 pita, warmed
1 tablespoon chopped red onion
1 tablespoon carrot matchsticks
1 tablespoon chopped cucumber
1 tablespoon chopped tomato
1 tablespoon chopped pickled beets
1 tablespoon chopped garlic pickles
1 tablespoon chickpeas
1 pinch chopped fresh parsley
1 pinch chopped fresh dill
1 splash red wine vinegar
1 tablespoon plain Greek yogurt
4 falafel balls
2 tablespoons garlic-lemon tahini dressing
Your favorite hot sauce, optional

Instructions

Heat oil to 375 F for frying falafel.
Pulse chickpeas in a food processor until chunky, then add parsley, cilantro, garlic, onion, cumin, lemon juice, flour, salt, and red pepper flakes; process until minced. Season with salt, then refrigerate the mixture.
In a separate bowl, whisk tahini, garlic, olive oil, parsley, and lemon juice. Gradually add water until the desired thickness is reached, season with salt, and let the dressing rest for 10 minutes.
Combine onion, carrots, cucumber, tomato, pickled beets, garlic pickles, chickpeas, parsley, dill, red wine vinegar, and salt in a bowl to create the pickled vegetable mixture.
Remove the falafel mixture from the fridge, shape it into small balls, and fry them in the hot oil for approximately 3 minutes until golden brown.
Warm pita bread. Spread Greek yogurt inside the pita, then layer with half the pickled vegetable mixture, falafel balls, garlic tahini dressing, and the remaining pickled vegetables. Optionally, add hot sauce.
Fold the stuffed pita in half and wrap one half with aluminum foil to facilitate eating.

Nutritional Info (per serving)

Calories: 1095 kcal

Carbohydrate: 139 g

Cholesterol: 1 mg

Fiber: 12 g

Protein: 30 g

Saturated Fat: 5 g

Sodium: 1419 mg

Sugar: 12 g

Fat: 48 g

Unsaturated Fat: 0 g