Description
A crispy falafel sandwich layered with fresh herbs, vegetables, and creamy tahini sauce, wrapped in Lebanese pita.
Ingredients
Scale
- 16–20 falafel balls, freshly made or reheated
- 4 tablespoons tahini, well-stirred
- Juice of 1 large lemon
- 1 small clove garlic, finely grated
- 4–6 tablespoons cold water
- Pinch of fine salt
- Large bunch flat-leaf parsley, roughly chopped
- Small handful fresh mint leaves, roughly torn
- 2 medium ripe tomatoes, deseeded and thinly sliced
- ½ small red onion, very thinly sliced
- 4–5 radishes, thinly sliced
- Lebanese pickles, drained
- 4 large thin Lebanese pita breads
- 4 tablespoons hummus
- 1–2 teaspoons harissa paste (optional)
Instructions
- Make the tahini sauce. Place the tahini, lemon juice, grated garlic and salt in a bowl and whisk. Gradually add cold water until smooth and pourable.
- Prepare the vegetables. Deseed and slice the tomatoes, onion, and radishes. Drain and pat dry the pickles, chop parsley and tear mint.
- Warm a pita on a clean surface for 20 seconds per side, then gently split into two circles.
- Spread 1 tablespoon of hummus on the pita, adding harissa if desired.
- Place 4–5 hot falafel balls on the pita and press down gently to squash.
- Layer the fillings: parsley, mint, tomato, onion, radish, and pickles.
- Drizzle 2–3 tablespoons of tahini sauce generously over the filling.
- Roll the pita tightly, folding the bottom edge and tucking the sides in to create a compact sandwich.
- Wrap in parchment paper to hold it together and eat immediately.
Notes
Eat the sandwich immediately for best crunch. Prepare everything ahead of time to ensure falafel remains hot and crispy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg