Middle Eastern · Lunch
Fried Chickpea Ball Sandwich (Dairy-Free)
Pan-fried chickpea patties seasoned with cumin, coriander, garlic and fresh herbs, served in warm pita with lettuce, tomato and dairy-free tahini-lemon sauce. The patties stay crisp outside and soft inside, echoing falafel but formed flatter for sandwich stacking.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
20.1gProtein
27.8gFat
72.3gCarbs
8.4gSugar
15.8gFiber
1085mgSodium
0mgChol
3.9gSat Fat
780mgPotassium
140mgCalcium
4.6mgIron
0mcgVitamin B12
14mgVitamin C
vegan
vegetarian
gluten-free-adaptable
high-fiber
dairy-free
Instructions
1
Prep
In a food processor, pulse the drained chickpeas, minced garlic, parsley, cilantro and finely chopped onion until coarsely broken down but not pureed, about 30 seconds.
2
Build
Transfer the mixture to a bowl and stir in the cumin, coriander, baking powder, flour, salt and black pepper until holding together when pressed.
3
Rest
Cover and chill in the refrigerator for 10 minutes so the mixture firms up enough to shape.
4
Build
Shape into 3 to 4 small flattened patties about 2 inches wide, pressing each firmly to hold its shape.
5
Fry
Heat the olive oil in a skillet over medium heat; fry the patties for 3 to 4 minutes per side until deep golden brown and crisp outside.
6
Whisk
In a small bowl, whisk the tahini, lemon juice, water and grated garlic until smooth and pourable, thinning if needed.
7
Plate
Slice open the warmed pita, layer in shredded lettuce, tomato slices and thinly sliced onion, nestle in the fried patties, drizzle with sauce and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cooked chickpeas, drained and patted dry
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp fresh cilantro
- 11 small onion
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp baking powder
- 4 tbsp4 tbsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml olive oil, for pan-frying
- 22 pita
- 2 tbsp2 tbsp tahini
- 2 tbsp30ml lemon juice
- 2 tbsp30ml water
- 11 small clove garlic, for the sauce
- a small handful lettuce
- 44 tomato slices
- 11 small onion, for topping
