My favourite falafel sandwich

My favourite falafel sandwich
  • 2 cups dried chickpeas, soaked in water overnight
  • 2 tbsps freshly chopped coriander leaves
  • 2 tbsps freshly chopped parsley leaves
  • 1 small onion, roughly chopped
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tbsp minced garlic
  • 1 lemon, juiced
  • Pinch salt and freshly ground black pepper
  • Chick pea flour, if needed
  • 3 tbsps grapeseed oil, for searing
  • 4 Mediterranean flatbreads, no pockets
  • Rocket, for garnish
  • Cherry tomatoes, halved, for garnish
  • Red onion, thinly sliced, for garnish
  • Smokey tahini sauce, for garnish, recipe follows
  • For the smoky tahini sauce
  • 1/2 cup tahini paste
  • 2 tbsps extra-virgin olive oil
  • 60ml water
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 1 tbsp freshly chopped parsley leaves
  • 2 tsps smoked paprika
  • 1 tsp salt
1) Heat a griddle pan until hot.

2) Drain the chickpeas. Place in food processor along with coriander, parsley, onion, cumin, cayenne, garlic, lemon juice, salt and pepper. Pulse until well blended. Consistency should be in the form of a paste*. Place mixture in a bowl and form into 5cm patties.

3) In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3-4 minutes on each side. Remove from pan and place on a paper towel-lined platter to drain. Set aside and keep warm.

4) To a hot griddle pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2-3 patties to each warm flatbread. Top with some rocket, tomato, onion and smoky tahini sauce.

Smoky tahini sauce:

In a bowl, whisk all ingredients until a creamy consistency is reached.


*Cook's note: If dry, add 1 tablespoon water. If too wet, add chickpea flour.

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