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
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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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