Falafel & Tahini Sandwich

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Falafels! Probably my favourite sandwich filling! There are loads of recipes for Falafels on the internet. Some even include untraditional ingredients in an attempt to modernise them.  I personally think why fix what ain’t broke? The traditional recipe for falafels is so simple and delicious and can be made right at home. Chickpeas are also a great source of protein and they are a powerhouse of cholesterol lowering fiber. They also aid in weight loss, are a natural source of immune boosting copper and zinc and they’re a great source of iron. So having all of that in mind I hope you give this a try.

Why not make this a bit more exciting… Steph i challenge you to a Double Trouble Falafel Challenge! How it works is Steph and I will create our own version of the same recipe and then hopefully you guys will try out both recipes and decide for yourselves which you liked best.


around 10 pieces depending on the size)

1 Cup dry chickpeas (soaked overnight in 1 tsp baking soda.)
1/2 Onion
2 Cloves Garlic, crushed
1 Bunch Coriander
1 tsp. Cumin
1/2 Cyprus Pita, soaked in water and squeezed
Salt & Pepper, to taste

– Blend everything in a food processor.
– Leave mixture in the fridge for 15 – 30 minutes.
– Make patties using either a falafel contraption or just balls with your hands.
I would suggest a tablespoon of mixture for each.
– Originally you should deep fry them, but you could shallow fry in some coconut oil instead or even bake them.
– Fry them until golden brown. If baking, bake until golden brown and don’t forget to turn them over half way through.

1/2 cup Tahini
5 Tbl. Fresh Lemon Juice
2 Tbl. Olive Oil
1 tsp. Salt
1/2 Cup Water
1 Clove Garlic, crushed

– Add all ingredients in a bown and stir until well combined.

  • To make the sandwich, just place any fresh salad of your choice in a warmed Arabic pita with your falafels and drizzle Tahini Sauce on top. I personally love to add pickled gherkins as well. Enjoy!




By | 2017-02-14T13:57:14+00:00 July 17th, 2016|Freezer Friendly, Lunch|1 Comment

One Comment

  1. Stephanie Kyriacou 20th September 2016 at 3:38 pm - Reply

    Michelle, me and Ryan loved your Falafels – to be honesy i wasnt toot sure about blitzing them after i soaked them from dry – they looked so hard/dry! but it did work and it makes ALL the difference – all you guys out there making falafels from canned chickpeas, deff try the authentic way which is michelle’s recipe above – the texture is completely different. The only thing i did different was that i also added fresh parsley to make it a bit more herby / fresh. Another success buddy! <3 x <3

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