Falafels may not seem like an extraordinarily innovative idea to you, especially if you’re vegan. These Falafel sandwiches, however, are something completely different! The combination of crispy fried falafel, creamy condiments, crunchy salad and tangy pickles takes this spiced vegan sandwich to the next level.
onion 1, roughly chopped
garlic 4 cloves
coriander a large handful
flat-leaf parsley a large handful of leaves
chickpeas 400g, soaked overnight in cold water and drained
gram flour 4 tbsp
ground cumin 2 tsp
ground coriander 2 tsp
aleppo pepper 1 tsp, see notes below
baking powder ½ tsp
bicarbonate of soda ¼ tsp
vegetable oil for deep-frying
pittas 8, split
Little Gem lettuces 2, finely sliced
flat-leaf parsley 2 handfuls of leaves
pickled turnips or cucumbers 200g, thinly sliced
sumac 2 tsp, see notes below
tahini to serve
chilli sauce to serve
To make the falafels, blitz the onion and garlic in a food processor until fine. Add the herbs and blitz again until finely chopped. Add the soaked chickpeas, gram flour, cumin, coriander, aleppo pepper, baking powder and bicarbonate of soda. Season with a generous pinch of salt and blitz again for a few minutes to combine. Use a spatula to scrape down the sides of the food processor and blend again until the mixture combines into a paste. Roll into 30-32 small falafels the size of walnuts.
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Cook the falafels, in batches, for 1-2 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.
Serve in the pittas with the lettuce, parsley, pickles, a sprinkle of sumac, a drizzle of tahini and chilli sauce to taste.
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