Baked Felafel Sandwiches Recipe

Name: Baked Felafel Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed; 1/4 cup minced onion; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 1/4 cup cilantro leaves; 1/4 cup parsley leaves; 2 tablespoons olive oil; 1/2 cup pure tahini paste (sesame paste) (available at Middle Eastern stores); 3 tablespoons lemon juice; 3 to 4 tablespoons water, plus more if necessary; 1 cup chopped romaine lettuce; 2 (4-ounce) tomatoes, seeded and chopped (about 1 cup); 1/2 medium cucumber, seeded, peeled and chopped (about 1 cup); 4 whole-wheat pita pocket breads, sliced open

Servings: persons

1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed
1/4 cup minced onion
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup cilantro leaves
1/4 cup parsley leaves
2 tablespoons olive oil
1/2 cup pure tahini paste (sesame paste) (available at Middle Eastern stores)
3 tablespoons lemon juice
3 to 4 tablespoons water, plus more if necessary
1 cup chopped romaine lettuce
2 (4-ounce) tomatoes, seeded and chopped (about 1 cup)
1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)
4 whole-wheat pita pocket breads, sliced open

1
Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
2
Process for 10 seconds.
3
Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
4
Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
5
Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
6
Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency.
7
Reserve.
8
Toss together lettuce, tomatoes and cucumbers in a bowl.
9
Warm pita breads for 2 minutes in oven.
10
Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.
11
Per Serving: 1 serving = 1 pita bread, 3/4 salad, 4 felafel balls and 1/4 cup tahini sauce
12
Calories 550; Total Fat 26 g; (Sat Fat 3.5 g, Mono Fat 11 g, Poly Fat 9 g) ; Protein 19 g; Carb 68 g; Fiber 13 g; Cholesterol 0 mg; Sodium 705 mg
13
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Niacin, Vitamin C, Folate, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc
14
Good source of: Riboflavin, Vitamin B6, Calcium

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed, 1/4 cup minced onion, 2 cloves garlic, minced, 2 teaspoons ground cumin, and more.

Yes, Baked Felafel Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Felafel Sandwiches

How did you like this recipe?

Frequently Asked Questions