The Best Falafel Pita Sandwich

Pita bread with falafels, sliced tomatoes, cucumbers on the pita bread.

5 from 1 vote

The Best Falafel Pita Sandwich

Enjoy an authentic Falafel Sandwich with Avocado Sauce. Crunchy falafel made with chickpeas and spices topped with a creamy avocado sauce. A delicious lunch or dinner.

Course lunch

Cuisine Middle Eastern

Keyword falafel pita sandwich, falafel sandwich, falafel sandwich recipe

Prep Time 15

Cook Time 20

bean soaking 12

Total Time 12 35

Servings sandwiches

Calories 647kcal

Author Eileen Kelly

Equipment

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Saute Pan, 5 quart
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Food Processor
Large Stockpot
skillet, 9 inch
Tongs
Cutting Board
Knives

Ingredients

Falafel Ingredients

2 ½ cups dried chickpeas canned chickpeas are not recommended
enough water to cover chickpeas by 3 inches
1 teaspoon baking soda Note 1
1 cup plain breadcrumbs
2 large eggs
4 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 Tablespoon ground cumin
1 Tablespoon ground coriander
½ cup fresh parsley, chopped
½ Tablespoon baking powder
salt and pepper, to taste
1-2 teaspoons water
6 pita bread or flatbreads
vegetable oil

Avocado Sauce

1 avocado
2 cloves garlic, peeled and minced
2 Tablespoons lemon juice
1 Tablespoon olive oil
cherry tomatoes, halved
1 medium cucumber, dliced thin
½ cup baby spinach, chopped Note 1
1 medium red onion, peeled and sliced thin
salt and pepper, to taste

Instructions

How to make falafels

In a large stockpot or bowl, soak chickpeas overnight in enough water to completely cover the chickpeas. The chickpeas will more than double in size so be sure there is enough water. Add baking soda to the water to help soften the chickpeas.
Remove chickpeas from water. Dry them thoroughly before continuing.
In the bowl of a food processor, add chickpeas, breadcrumbs, eggs, garlic, chopped onions, cumin, and coriander. Blend until smooth.
If the food processor has difficulty grinding the falafel mixture, add 1-2 Tablespoons of water to the mixture. Once you have ground the chickpea mixture well, add the parsley and baking powder. Stir well to combine.
Cover the mixture with plastic wrap, place the falafel mixture into the refrigerator for about 20-30 minutes. This will help the falafel balls stay well-formed when frying.
Heat a frying pan with about 2 cups of vegetable oil to about 350°F. Form the chickpeas into 1-inch size balls and fry in hot oil. The falafel balls will need to fry about 3 minutes per side until crispy and golden brown.
Remove from the oil and place on a paper towel-lined rack.

How to make Avocado Sauce

Cut the avocado in half, remove and discard the pit. Put it in the blender with garlic, olive oil, salt, and lemon. Blend until smooth. Set aside.

Assemble the sandwich

Cut the pita bread in half and open the center.
Drizzle with avocado sauce in the pita. Add cucumbers, onions, tomatoes, and spinach. Add 3-4 falafels and put extra sauce on them. Add salt and pepper to taste.
Serve and enjoy.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Iceberg lettuce or arugula can be substituted.

Storage

The falafel sandwich is best eaten fresh, but you can store the falafel balls in an airtight covered container in the refrigerator for up to three days.

The best way to store leftovers is to store the ingredients separately if you can. Keep the vegetables in a separate container from the falafels.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Storage:

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