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Baked Falafel Sandwiches

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Hearty baked falafel sandwiches with crispy, herb-packed falafel, fresh vegetables, and creamy sauce, offering bold flavor in a lighter, wholesome meal.

Ingredients

  • 2 cups dried chickpeas, soaked overnight (or 2 cans chickpeas, drained and rinsed)
  • 1 small onion, roughly chopped
  • 4 cloves garlic
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 pita breads or flatbreads
  • 1 cup lettuce, shredded
  • 1 cup tomatoes, chopped
  • 1 cup cucumbers, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup tahini sauce

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. If using canned chickpeas, drain, rinse, and pat them dry.
  3. Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper to a food processor.
  4. Pulse until the mixture is finely chopped and holds together, but not smooth.
  5. Shape the mixture into small patties or balls and place on the prepared baking sheet.
  6. Lightly brush or spray the falafel with olive oil.
  7. Bake for 25–30 minutes, flipping halfway through, until golden and crisp.
  8. Warm the pita bread.
  9. Assemble sandwiches by filling pita with falafel, lettuce, tomatoes, cucumbers, and red onion.
  10. Drizzle generously with tahini sauce and serve.

Notes

  • Do not overprocess the mixture to keep falafel texture intact.
  • Flipping halfway helps ensure even browning.
  • Assemble sandwiches just before serving for best texture.

Nutrition

Find it online: https://recipesbyliza.com/baked-falafel-sandwiches/