NYC Style Falafel Sandwich

NYC Style Falafel Sandwich
Grilled Cheese Social
Prep: 60 mins
Cook: 30 mins
Total: 90 mins
Serving: 1 serving
Yield: 1 wrap

This tasty NYC style falafel sandwich recipe is inspired by the 24-hour middle eastern restaurants that line the streets of Brooklyn and Manhattan. Freshly fried falafel balls, pickled vegetables, herbs, greek yogurt, and a quick and easy lemon garlic tahini dressing are stuffed into a warm pita and drizzled with hot sauce if desired. 

Want a meat-filled Mediterranean sandwich? Try this lamb gyro sandwich or this ​chicken souvlaki recipe. 

2:32

Ingredients

For the Falafel: (makes more than the recipe requires)

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 handful parsley

  • 1 handful cilantro

  • 2 cloves garlic

  • 1/2 onion, chopped

  • 1/2 tablespoon cumin

  • Juice from 1/2 lemon

  • 1 tablespoon all-purpose flour

  • 1 teaspoon salt

  • 1 pinch red pepper flakes

  • Vegetable oil, for frying

For the Garlic Lemon Tahini Dressing: (makes more than the recipe requires)

  • 2 tablespoons tahini

  • 1/2 clove garlic, finely chopped

  • 1/2 tablespoon olive oil

  • 1/2 tablespoon chopped parsley

  • Juice from 1/4 lemon, or more to taste

  • 1/2 tablespoon water, to adjust the thickness

For the sandwich:

  • 1 pita, warmed

  • 1 tablespoon red onion, chopped

  • 1 tablespoon carrot, cut into matchsticks

  • 1 tablespoon chopped cucumber

  • 1 tablespoon chopped tomato

  • 1 tablespoon pickled beets, chopped

  • 1 tablespoon garlic pickles, chopped

  • 1 tablespoon chickpeas

  • 1 pinch chopped fresh parsley

  • 1 pinch chopped fresh dill

  • 1 splash red wine vinegar

  • 1 tablespoon plain Greek yogurt

  • 4 falafel balls

  • 2 tablespoons garlic lemon tahini dressing

  • Your favorite hot sauce, optional

Steps to Make It

For the Falafel

  1. Gather the ingredients.

  2. Begin by adding the chickpeas to a food processor and pulse until chunky.

  3. Add in the parsley, cilantro, garlic, onion, cumin, lemon juice, flour, salt and red pepper flakes and pulse until all the ingredients are minced and not pureed smooth.

  4. Season with salt to taste. Place the mixture in the fridge. 

  5. Heat the oil to 375 F.

  6. Once the oil is hot, remove the falafel mixture from the fridge and roll them into little balls about the size of a pingpong ball.

  7. Add a few to the hot oil, being sure not to crowd them, and cook until golden brown, about 3 minutes.

For the Garlic Tahini Dressing

  1. Gather the ingredients.

  2.  In a small bowl, whisk together tahini, garlic, olive oil, chopped parsley, and lemon juice.

  3. Add water, little by little, until desired thickness occurs. Season with salt to taste. Let sit for at least 10 minutes before using.

For the Sandwich

  1. Gather the ingredients.

  2. Begin by warming pita. Meanwhile, in a small bowl, add onion, carrots, cucumber, tomato, pickled beets, garlic pickles, chickpeas, parsley, dill and red wine vinegar and salt to taste.

  3. Add the plain greek yogurt to the middle of the warmed pita and top with half the pickled veg mixture. Add falafel balls, garlic tahini lemon dressing, and the rest of the pickled vegetable mixture. Add hot sauce if desired.

  4. Fold stuffed pita in half and use tinfoil to keep half the sandwich wrapped. Peel back tinfoil as you eat it, sort of like a burrito!

  5. Enjoy!