Falafel Pita Sandwich
Levantine pocket sandwich of crisp falafel, tahini-lemon sauce, hummus, fattoush salad, and pickled turnip stuffed into a warm pita for a fast vegetarian lunch.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pulse drained chickpeas, onion, parsley, coriander, garlic, cumin, ground coriander, Aleppo pepper, baking soda, and salt in food processor 90 seconds until finely textured. Stir in sesame seeds. Wet hands, shape into 12 patties (4cm wide, 1.5cm thick). Rest 5 minutes. Whisk tahini, lemon juice, water, and salt until slow-dripping consistency. Slice tomato, cucumber, pickled turnip, red onion; chop parsley.
Fry
Heat 600ml neutral oil to 175C in a deep saucepan over medium-high. Fry falafel patties in batches 3 to 4 minutes per batch, turning once, until deeply golden and crisp on all sides. Lift to paper towel to drain.
Build
Cut pita breads in half across to create 4 pockets. Gently open each pocket. Spread a quarter of the hummus inside each pocket, drizzle a little tahini sauce in.
Stuff
Stuff each pita pocket with 3 lightly crushed falafel, tomato slices, cucumber, pickled turnip, red onion, and parsley leaves.
Plate
Drizzle remaining tahini sauce over the open pocket of each sandwich, dust with sumac, and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.