Falafel Sandwich
A homemade falafel sandwich with pita, eggplant spread, fresh vegetables, pickles, and a creamy yogurt feta sauce.
Sign up to personalise this recipe
- •2 EggplantsRoasted with garlic
- •Garlic clovesInserted into eggplants
- •TahiniSesame paste
- •SaltTo taste
- •Black pepperTo taste
- •2 CucumbersThinly sliced
- •Red onionThinly sliced
- •White wine vinegarFor pickling
- •Apple cider vinegarFor pickling
- •ParsleyFor sauce
- •LemonZest and juice
- •Feta cheeseFor sauce
- •Olive oilFor sauce
- •YogurtFor sauce
- •CabbageFresh, sliced
- •TomatoFresh, sliced
- •2 teaspoons YeastFor pita
- •1 cup Warm waterFor pita
- •Maple syrupFor pita
- •3 cups FlourFor pita
- •Dried chickpeasSoaked overnight
- •MintFor falafel
- •Lemon juiceFor falafel
- •OilFor frying falafel
- 1
Roast eggplants with garlic at 450°F for 90 minutes, then scoop out flesh and mix with tahini, salt, and pepper.
1h 30m
- 2
Slice cucumbers and red onion, salt cucumbers, let sit for 30 minutes, then mix with vinegar.
30 min
- 3
Blend parsley, lemon zest, feta, olive oil, and yogurt for sauce, season with salt and pepper.
10 min
- 4
Prepare pita dough with yeast, warm water, maple syrup, and flour. Let rise, then bake at 500°F for 3 minutes each.
1h 0m
- 5
Soak dried chickpeas overnight, blend with mint, parsley, garlic, lemon juice, and fry at 350°F for 3 minutes each side.
2h 0m
- 6
Assemble sandwich with pita, eggplant spread, cabbage, tomato, falafel, pickles, and yogurt feta sauce.
10 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza