Falafel sandwiches

Falafel sandwiches


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About this recipe: Make these falafel from scratch and serve in Lebanese bread or in pita bread pockets with a colourful crunchy salad.

Zoë Harpham

Serves: 4 

  • 2 tins (400g) chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 green chilli, deseeded and finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 small egg, beaten
  • 2 tablespoons plain flour
  • 2 tablespoons vegetable oil
  • 4 wholemeal pita breads
  • juice from ½ lemon
  • ⅓ cup (85 g) light hummus
  • 100 g red cabbage, finely shredded
  • 1 carrot, peeled and coarsely grated
  • ⅓ telegraph cucumber, cut into matchsticks
  • 1 small red onion, thinly sliced

Prep:50min  ›  Cook:10min  ›  Ready in:1hr 

  1. To make the falafel, put the chickpeas in a blender or food processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well mixed. Add the chilli, fresh coriander, egg and 1 tablespoon of the flour and process again briefly. Season to taste. Transfer to a bowl and chill for about 30 minutes to firm the mixture.
  2. Meanwhile, to prepare the salad, put the cabbage, carrot, cucumber and onion in a bowl and mix together.
  3. Lightly flour your hands with the remaining flour and shape the chickpea mixture into eight patties. Heat the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each side until crisp and golden. Drain well on paper towel.
  4. Meanwhile, warm the pita breads in a toaster or under the grill and stir the lemon juice into the hummus to thin it slightly. Cut a slit lengthways in the side of each bread to form a pocket. Spread 1 tablespoon of hummus inside each pocket, then stuff in two falafel patties with some salad. Serve immediately.

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