Baked falafel sandwiches

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy

For the falafel

1 (425 g) tin chickpeas, preferably low-sodium, drained and rinsed
25g finely-chopped onion
2 cloves garlic, crushed
2 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp salt
25g coriander leaves
25g parsley leaves
30ml olive oil

For the tahini sauce

125ml pure tahini paste (sesame paste) (available at Middle Eastern stores)
45ml lemon juice
45ml-60 ml water, plus more if necessary

For the salad

100g chopped romaine lettuce
2 (115g) tomatoes, seeded and chopped (about 125g in total)
1/2 medium cucumber, seeded, peeled and chopped (about 125g)
4 wholemeal pitta pocket breads, sliced open
For the falafel:

Preheat oven to 220°C/ gas mark 7. Combine all falafel ingredients except one tablespoon olive oil in the bowl of a food processor. Process for ten seconds. Stop motor and scrape down sides of bowl, then pulse for another ten seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.

Form mixture into 16 falafel balls and brush with remaining tablespoon olive oil. Bake on a baking tray for 20 minutes. Flip falafel balls and bake for an additional 20 minutes, until crisp and browned.

For the tahini sauce:

Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.

To finish:

Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pitta breads for two minutes in oven. Fill each pitta with 125g salad, 4 falafel balls and 65ml tahini sauce.

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