Homemade baked falafels are tucked into warm naan with crisp veggies, refreshing herbs, feta and a tangy spiced tahini yogurt sauce. This sandwich is filling, so fun, fresh and bursting with delicious flavor!
If you asked me, “if you were stranded on an island and you could only bring one sandwich what would it be?,” hands down, a falafel sandwich. No questions asked. Specifically, a falafel sandwich from Sultan’s Market in Chicago. It’s THE best! The idea of making homemade falafels has always been a little intimidating. I’ve attempted a few times with different recipes and methods, but they always turned out kinda mediocre….that is UNTIL NOW! I’ve cracked the code with these baked crispy falafel sandwiches. This recipe is so simple and easy, yet worthy of restaurant quality! Grab your chickpeas and try it out. It will not dissapoint!
I’m pretty particular about falafels. They should be tender on the inside, full of flavorful herbs and spices, and most importantly, CRISPY on the outside. Of course, to achieve a good amount of crisp, you can always fry them. But for a version that’s not as messy or as heavy on the oil, this baked falafel recipe is solid. These guys seriously check all the boxes!
Tips for Crispy Falafel Sandwiches
- Make sure to create a nice pool of oil on your baking sheet. These falafels require a lot less oil, because they’re baked and not fried. So, in order to achieve a nice crispy coating, you want to make sure each falafel is sitting in some oil.
- Get the falafel mix texture just right. You don’t want a loose crumbly mixture or a completely pureed mixture. It should hold together while still having small bits of chickpeas. If it’s too dry and falling apart, try adding a little of the canned chickpea liquid. If it’s too wet and sticky, add a little more flour to soak up some of the moisture.
- Make a double or triple batch to keep in the freezer! As a general rule of thumb, I like to make double batches of EVERYTHING. Having a freezer full of already prepared foods, is life saving and a huge source of relief on the days I don’t feel like cooking. To freeze uncooked falafel patties, place between layers of parchment paper and store in a freezer safe container. When ready to cook, let thaw and bake as instructed. To freeze cooked falafels, store in freezer safe container. To reheat, place in a 400 degree oven and bake for 10 to 15 minutes, until crisp and warmed through.
If you make these Crispy Falafel Sandwiches with Tahini Yogurt Sauce make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Crispy Falafel Sandwiches with Tahini Yogurt Sauce
- Prep Time: 20 minutes
- Cook Time: 20 Minutes
- Total Time: 40 minutes
- Yield: About 4 to 6 Sandwiches 1x
- Category: Main
- Method: Baked
- Cuisine: Middle Eastern
Description
Homemade baked falafels are tucked into warm naan with crisp veggies, refreshing herbs, feta, and a tangy spiced tahini yogurt sauce. This sandwich is filling, so fun, fresh and bursting with delicious flavor!
Ingredients
Falafels
1 (15oz.) can garbanzo beans, drained
1/2 c. fresh parsley
1/2 c. fresh cilantro
1/3 c. spelt or AP flour
2 cloves garlic
1 tsp. ground cumin
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 lemon, juiced
1/3 c. canola oil
Cucumber, Feta and Herbs
1 c. diced english cucumber
1/2 c. chopped fresh cilantro
1/4 c. chopped fresh dill
1/4 c. chopped fresh mint
Juice of 1/2 Lemon
5 oz. feta, crumbled
Tahini Yogurt Sauce
1/2 c. greek yogurt
1/4 c. tahini
1/2 tsp. cumin
1 lemon, juiced
Pinch of salt
2 to 4 Tbsp. milk
Serve With
Naan (or pita), warmed
Lettuce
Sliced red onion
Sumac, optional
Instructions
-
Preheat oven to 425 degrees. Add garbanzo beans, parsley, cilantro, spelt flour, garlic cloves, ground cumin, baking powder, salt, pepper, cayenne pepper and lemon juice to a food processor. Pulse until the mixture comes together and is combined but not pureed. Mixture should easily form into a patty.
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In the center of a parchment lined, rimmed baking sheet pour the canola oil into a pool. Using your hands measure about 2 tablespoons of the falafel dough and form into patties approximately 1/2 inch thick and 2 inches wide. Place falafels into the pool of oil. You may need to spread the oil a bit to make sure each falafel is resting on the oil. Bake for 20 to 25 minutes, flipping halfway through. They should be deeply golden on both sides.
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In a small bowl, stir together the cucumber, cilantro, dill, mint, lemon juice and crumbled feta. Set aside.
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To make the tahini yogurt sauce, mix the greek yogurt, tahini, cumin and lemon juice until smooth. Add 2 tablespoons of the milk to thin. Depending on the thickness of your tahini and yogurt you may need to add more milk to reach desired level of consistency.
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To assemble the sandwich, divide falafels between naan or pita and top the cucumber, feta and herb mixture, lettuce and red onion. Drizzle the tahini yogurt sauce over the falafels and sprinkle with optional sumac. Enjoy!
Notes
The falafels will keep in the fridge for 3 to 4 days and up to 3 months in the freezer.
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