Falafel Sandwich
With creamy tahini sauce, fresh crisp vegetables, and crispy falafel in every bite, a Falafel Sandwich might be the best way to enjoy this vegetarian ingredient.
Servings: 2
Cost: $4.00
Equipment
- Mixing Bowl
- Whisk
- Knife
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon tahini
- zest from 1 lemon
- 2 teaspoons lemon juice
- 1 clove garlic, grated or minced
- 1 tablespoon roughly chopped parsley
- 1 tablespoon roughly chopped chives
- 10 cooked falafel (see note)
- 4 slices bread or 2 rounds of pita bread (see note)
- 8 ounces cucumbers, thinly sliced, preferably a seedless variety
- 1 tomato, thinly sliced (optional; I skip these if tomatoes are not in season)
- 4 leaves green leaf lettuce
- 1/4 cup red onions (raw or pickled)
Instructions
- In a small bowl, whisk together the mayonnaise, tahini, lemon zest, lemon juice, garlic, parsley, and chives.
- Assemble the sandwiches by spreading the mayo-tahini sauce on both sides of the bread. Add the cucumbers, lettuce, onions, and falafel.
- Serve immediately.
Notes
Falafel - Make the falafel using a store-bought mix or from scratch using this recipe. This sandwich is a great way to use leftover falafel - just reheat it in the air fryer or by searing it in some hot oil in a skillet. If the falafel are thick, slice them in half lengthwise before adding them to the sandwich.
Bread / Pita Bread - A falafel sandwich is traditionally served in warm pita bread, so if a good quality, soft pita bread is available to you, use that as a wrap or slice down the center and filled. Otherwise, any good quality whole-grain bread will work just fine.
Nutrition
Calories: 651kcal | Carbohydrates: 42g | Protein: 12g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 644mg | Potassium: 604mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3022IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 4mg