I’ve loved falafels for many years after discovering them while living in Isla Vista during my college days at UC Santa Barbara. The smell of them cooking can transport me back to those crazy days. For those of you who are not familiar with a Pita Falafel Sandwich and tahini sauce, it's a traditional Middle Eastern recipe.
Traditional falafels are made with uncooked fresh chickpeas that have been soaked and with fresh herbs and garlic but for this recipe we'll use a can of chickpeas (or freshly cooked).
The tahini sauce is used as a condiment to accompany dishes like hummus, falafel, and babaganoush. Tahini is a dense paste made from crushed sesame seeds and the sauce is a mixture of tahini paste, lemon juice, garlic, and water.
Have a look at more plant based sandwiches:
The falafel mixture is traditionally fried, but this recipe uses the baked version. They aren’t as dark in color as the fried ones, but they are so much better for you! And, they are much easier to make than you might imagine.
There’s no need to remove all of the leaves from the cilantro and parsley. Just add about 1/2 cup of each, stems and all.
This tahini sauce is super lemony and I think this adds to the flavor of the sandwich, but if you like, sneak up on the amount you add. And, don’t forget the accompaniments… dill pickles, sliced onion, tomato, lots of lettuce and the tahini sauce.
Make them into a pita sandwich or a salad with the same toppings. Chickpeas are a great source of protein and fiber. I added a little nutritional yeast to this recipe which provides vitamin B-12.
I could barely finish the photo shoot without reaching over to take a bite. These are uber delish! Make them today! Be sure to serve extra sauce and pickles.
I'd love to hear your feedback in the comments below for this Falafel Sandwich ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking