Falafel Sandwich

By: Manjula Jain

November 20, 2023

Serving : 4 people
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Falafel Sandwich

Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.

Falafel

Ingredients

  • 1 cup dried chick peas (garbanzo, kabli chana)
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 1 green chili
  • 1/4 inch piece of ginger
  • 1 1/2 tbsp salt adjust to taste
  • 1 tbsp cumin seeds
  • 1 tbsp red chili flakes
  • 1/4 cup all purpose flour (plain flour, maida)
  • Also need oil to fry
  • 1/4 cup sesame seeds
  • 1 1/4 tbsp salt adjust to taste
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tbsp cumin seeds
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 1 green chili adjust to taste
  • 1/4 cup water use as needed
  • 2 cup of thinly sliced lettuce
  • 2 medium size chopped tomatoes
  • 1/2 cup chopped cucumber
  • 4 pocket pita bread

Instructions

  • In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
  • mix all the ingredients and blend to make a pourable paste use water as needed
  • Keep it aside.
  • Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
  • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
  • Cook on medium high heat.
  • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
  • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
  • Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
  • Divide the mixture in 24 equal parts or make them as desired size patties.
  • Heat oil in a frying pan on medium high heat.
  • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
  • Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
  • Keep the patties aside.

Notes

Serving suggestion
  1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
  2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
  3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
  4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
  5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.
 
Variation
Serve the falafel over green salad use the tahini sauce as a dressing.
Falafel

Falafel Sandwich

Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course sandwich
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 cup dried chick peas (garbanzo, kabli chana)
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 1 green chili
  • 1/4 inch piece of ginger
  • 1 1/2 tbsp salt adjust to taste
  • 1 tbsp cumin seeds
  • 1 tbsp red chili flakes
  • 1/4 cup all purpose flour (plain flour, maida)
  • Also need oil to fry
  • 1/4 cup sesame seeds
  • 1 1/4 tbsp salt adjust to taste
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tbsp cumin seeds
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 1 green chili adjust to taste
  • 1/4 cup water use as needed
  • 2 cup of thinly sliced lettuce
  • 2 medium size chopped tomatoes
  • 1/2 cup chopped cucumber
  • 4 pocket pita bread

Instructions
 

  • In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
  • mix all the ingredients and blend to make a pourable paste use water as needed
  • Keep it aside.
  • Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
  • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
  • Cook on medium high heat.
  • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
  • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
  • Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
  • Divide the mixture in 24 equal parts or make them as desired size patties.
  • Heat oil in a frying pan on medium high heat.
  • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
  • Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
  • Keep the patties aside.

Notes

Serving suggestion
  1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
  2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
  3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
  4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
  5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.
 
Variation
Serve the falafel over green salad use the tahini sauce as a dressing.
Keyword sandwiches
Tried this recipe?Let us know how it was!

Comments

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    Chelsea
    September 25, 2018 at 1:42 am

    If you’re ever in Bangalore, do come try out the falafel at Habibi Falafel. We’d love to have you over for a meal 🙂

      Manjula Jain
      September 25, 2018 at 3:19 pm

      Chelsea, Thanks for invitation, if I am that side I will visit.

    Anjula Kaushik
    May 15, 2015 at 2:52 pm

    I used the canned chick peas and made the falafel for the second time today following my favourite Manjula Aunty’s recipe. The falafel looks great and TASTES great and the chutney, sorry Tahini sauce is so much more delicious than last time. I used lime instead today, kya khatti chutney, just yummmmy.
    Thanks Manjula aunty, without you, recipes without onion and garlic are very Durlabh. I do love you. please keep making videos.

    kris
    October 18, 2013 at 11:45 am

    Hi Manjula Aunty,
    Quick question, can i prepare the mixutre a day or two ahead and just fry when i need it? also if i were to add onions to it will it get more soggy before frying?

    Thanks

    S.GAYATHRI
    December 17, 2012 at 12:18 pm

    Madam, I use to watch your site very often, your recipes are very good. your way of presentation is too good. it really inspires us to cook.

    radha
    March 22, 2012 at 12:54 pm

    awesome recipe, I would recommend this to others who would like to prepare this recipe.

    afham
    July 12, 2011 at 4:49 pm

    hi manjula aunty thank u very much for your delicious recipe but can we use blender instead of food processer ? thanks

    Palak Patel
    April 28, 2011 at 9:16 am

    My falafel fell apart!!
    wht should I do??

    Seema
    March 21, 2011 at 4:35 pm

    Thank you for sharing this recipe.I will try it tonight

    Mayuri
    January 24, 2011 at 5:41 pm

    If we omit plain flour in falafel batter, will this make any differece during frying ?

    The chick pea have to be boiled b/4 making the batter?

      Jaya
      January 25, 2011 at 5:00 am

      Mayuri, you need the flour to help everything stick together for cooking the falafel.

      Yes, the chikckpeas MUST be cooked first. Please see the instructions #1 to 5 under the heading “Falafel”.

    JJ
    January 3, 2011 at 12:20 pm

    Can chickpea flour be substituted for all purpose in any dish?

      Jaya
      January 4, 2011 at 5:41 am

      JJ, chickpea flour has a flavor of its own that might not taste right with some dishes. It depends on the recipe you’re thinking of substituting it in.

    Sadhna
    November 27, 2010 at 11:43 am

    Hello,

    is there any way to make falafall without frying, like baking or something ? I’m looking for a healthier alternative

      Jaya
      November 27, 2010 at 4:21 pm

      Sadhna, Google “baked falafel” and you will get plenty of info on baking them instead of deep frying.

    Rashmi Gupta
    November 2, 2010 at 5:23 pm

    hello,

    Please include recepie for navratna korma and some chocolate cakes.

    sakuranoddaimon
    October 23, 2010 at 4:37 am

    can you use roti instead of pita?

    Hemanshi
    October 10, 2010 at 11:36 am

    Hello,

    Nice 1 but wanted to know where do we get Pita breads….

      Sumathi Kannan
      November 14, 2010 at 10:18 pm

      You can get pita breads from Sprouts or Safeway.

    Fran
    September 25, 2010 at 3:56 pm

    Made this for my husband a few weeks ago and he said it was better than the restaurant we have been going to for falafel sandwiches. We will only make this at home now.

    Thank you for all your great recipes!

    Fran

    neha
    September 19, 2010 at 11:44 pm

    Hi aunty…just a quick question…can i store this falafel batter over time or need to use it at one go only ? and if can store for later use, then in the refrigerator or the freezer ? thanks so much… 🙂

      Manjula Jain
      September 21, 2010 at 7:58 am

      Neha,
      You can refrigerate the batter for few days.

    SH
    August 31, 2010 at 6:41 am

    Hello,

    I love your chole recipe. I tried it and my family loved it. So, keep showing us (not so good cook’s) how to cook good Indian food. It would be great if you can post some Indo-Chinese recipe’s. Thanks.

    Aarti Mehta
    August 26, 2010 at 10:02 pm

    Hello Manjula Aunty I like and love ur all receipes they just amazing and so wonderful. please will u teach us to make chakri (mrukku) the gujrathi snack

    Sim
    August 23, 2010 at 2:28 pm

    hey aunty ! yummy recipes. have a question for you… can we use can chickpeas ? so i don’t have to boil them and all or they need to b harder consistency ?

    ThankQ

      Manjula Jain
      August 23, 2010 at 10:27 pm

      Sim,
      You can use can chickpeas

      Jaya
      August 24, 2010 at 6:27 am

      The chickpeas from a can should be soft enough. Just rinse off the liquid they soak in while in the can before using. I use canned chickpeas often to save the time of soaking and cooking. If you are in the US, I like Progresso brand a lot.

        Sim
        August 25, 2010 at 4:18 pm

        Thankyou 🙂

    A
    August 22, 2010 at 6:27 pm

    Hello Aunty,

    I have been following your all the recipes and love them as i try making most of them.

    CAn you give some sandwich options for lunh for high school going kids .

    Thanks

    Jaana
    July 18, 2010 at 10:20 pm

    Pl make some vegetraian Chinese dishes but in Indian style.
    Thank You

    lubna abid
    June 27, 2010 at 9:38 am

    hi aunty,

    your recipes are just yummy. i have tried some of them .it came out very good.

    i just love to watch your recipes……….

    shan
    June 18, 2010 at 2:01 pm

    manjula aunty……all your videos are mouthwatering. I love falafal. I love the way you make it & explain it. I have became your great fanatic !!!

    r
    June 16, 2010 at 8:59 pm

    aunty, i love ur recipes… u r the best…..

    Bhavika
    June 16, 2010 at 8:59 am

    Hello Aunty,
    Delicious recipe ..
    Just one question.
    Can we bake the falafel’s instead of frying ?
    Can I use corn flour instead of maida ?
    Waiting for ur reply to try it out soon.
    Thanks in advance

      Manjula Jain
      June 16, 2010 at 10:39 pm

      Bhavika,
      Try it, should be ok let us know the result.

        Bhavika
        July 9, 2010 at 8:27 am

        Hello Aunty,
        I tried shallow frying ..but they were drying up too much..
        Patties itself was very dry but when assembled as Falafel it was yummy..
        Next time will try the fried version

    Priyanka
    June 14, 2010 at 11:46 am

    Hello Manjulaji,
    Please let me know if you have published any of your recipe book? i would love to gift it to my sister who wants to learn cooking 🙂

    Anita
    June 8, 2010 at 10:29 am

    I made this for the first time about 2 weeks ago. It was such a hit my husband has asked for it almost every other day since. Tonight will be the 3rd time I’m making this delicious dish.
    By far one of our favorite dishes of yours Manjula, and that’s saying something. I use your recipes a lot.
    Thanks for helping those of us who live in the “sticks” still get our Indian food fix. Even if we must cook it ourselves.
    You’re the best!!

    Priti
    June 2, 2010 at 11:42 am

    Can we use caneed chick peas and if yes how many ounces?

    Wafa'a
    June 1, 2010 at 3:28 am

    Hi

    I am from the middle east and i like all your videos, i have tried many and everyone likes them. I have to say in the middle east we don’t do felafel this way, i do it at home, we soak the chickpeas over night with water and Bicarbonate Soda the next day we drain the water, then we use the mincer machine to mince the chickpeas with the following ingredients: onion, garlic, parsley.
    After you get the minced mix you can divide them into the amounts that you need and freeze the bags for next time.
    Before you fry the felafel you add salt, cumin and some mixed spices as you like, then you add small a pinch of Bicarbonate Soda, mix well leave for 5 min and then shape them with the felafel tool or even use a spoon but you have to press the well.

    sunita
    May 28, 2010 at 11:10 pm

    luks grt,ll surely try

    Sean
    May 27, 2010 at 2:25 pm

    @Ranjani, If pita bread is not easily available, you can use other breads like a plain naan or kulcha to serve it in.

      Manjula Jain
      May 27, 2010 at 4:04 pm

      Hi Sean,
      Naan Or Kulcha both will work.

    Jaya
    May 23, 2010 at 7:46 pm

    Ranjani, it depends on where you live. Are you in the US or elsewhere? In the US all American grocery stores sell pita bread or pita pockets (same thing), usually in the bread aisle or the deli section. Middle Eastern grocery stores should have them too.

    ranjani
    May 23, 2010 at 6:28 pm

    Aunty
    where do we get peta bread?pls reply

      Anita
      June 8, 2010 at 2:25 pm

      ranjani where are you? If you’re in the states you can find pita in almost any grocery store. I have used tortilla in place of pita and other flat breads when I haven’t had pita. Basically and flat bread will do- just put on top and fold like a taco.

    sathiramata
    May 22, 2010 at 9:20 pm

    I love your videos. I adore vedic cooking and Krsna

    parshottam mathur
    May 22, 2010 at 8:34 am

    thank you for this recipes I going to try.

    Cooking Passion
    May 21, 2010 at 4:11 pm

    You use too much oil in cooking. Baking the falafel would be healthier and it is very tasty too.

    Akino
    May 21, 2010 at 10:42 am

    Very nicely done. I just love the way you show us (the world) how to do the cooking, lots of Love for all this!

    Bela
    May 21, 2010 at 8:00 am

    Hi Aunty,
    I do make Falafal at home, but i have to buy the falafal mix (vada) from store, now i know how to make at home.
    But i also buy from store some kind of sauce which is called ‘falafal sauce’ which test really good. You have to put that sauce first on pita bread and then fill rest of the stuff. If you can please show us how to make that sauce that would be great.

    Shefali
    May 20, 2010 at 7:04 pm

    It looks delicious. Thanks you are not eating infront if us. Can you post Frankie recipe? Thanks

    Richa
    May 20, 2010 at 3:35 pm

    Hello…manjula aunty

    I always miss my mom…when i see u cooking
    This is gr888
    but where i can find the PITA BREAD
    plsss reply

    preeti
    May 20, 2010 at 12:59 pm

    hello mam,
    just wanted to ask if we can use naan instead of pita bread.

      Jaya
      May 20, 2010 at 3:58 pm

      Naan for falafel tastes really good. It’s much tastier than most store bought pitas.

      bela
      May 21, 2010 at 8:22 am

      i agree it will tast good but it will not have original tast of falafal, and it will be very heavy for your stomach. You can find so many different kind of pita bread in the regular grocery store, i would prefer wheat pita tast great.

    kala
    May 20, 2010 at 9:21 am

    Hi,

    super! I just love your site. Thank you very much for the wonderful recipe.

    SB
    May 20, 2010 at 8:24 am

    Hi Manjula – many thanks for this recipe! Could one use canned chickpeas as well?

      Manjula Jain
      May 20, 2010 at 9:21 am

      Hi SB,
      You can use the can chickpeas.

    simplyfood
    May 20, 2010 at 2:25 am

    Falafel dish looks delicious.A lovely dish for lunch.
    I too make falafel often, I sent my recipe to you in last months contest.

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