Middle Eastern · Lunch
Falafel Pita Sandwich
Levantine pocket sandwich of crisp falafel, tahini-lemon sauce, hummus, fattoush salad, and pickled turnip stuffed into a warm pita for a fast vegetarian lunch.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
650Calories
18gProtein
32gFat
72gCarbs
8gSugar
12gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Pulse drained chickpeas, onion, parsley, coriander, garlic, cumin, ground coriander, Aleppo pepper, baking soda, and salt in food processor 90 seconds until finely textured. Stir in sesame seeds. Wet hands, shape into 12 patties (4cm wide, 1.5cm thick). Rest 5 minutes. Whisk tahini, lemon juice, water, and salt until slow-dripping consistency. Slice tomato, cucumber, pickled turnip, red onion; chop parsley.
2
Fry
Heat 600ml neutral oil to 175C in a deep saucepan over medium-high. Working in two batches if needed to avoid crowding, fry falafel patties 3 to 4 minutes, turning once, until deeply golden and crisp on all sides. Lift to paper towel to drain.
3
Build
Cut each pita bread in half across to create 4 pockets total. Gently open each pocket. Spread hummus inside each pocket, drizzle a little tahini sauce in.
4
Stuff
Stuff each pita pocket with 3 lightly crushed falafel, tomato slices, cucumber, pickled turnip, red onion, and parsley leaves.
5
Plate
Drizzle remaining tahini sauce over the open pocket of each sandwich, dust with sumac, and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) dried chickpeas
- 60g (2.1 oz) yellow onion
- 30g (1.1 oz) flat-leaf parsley
- 20g (0.7 oz) coriander leaves
- 6 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Aleppo pepper
- 0.5 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp sesame seeds
- 600ml (2.5 cups) neutral oil
- 120g (4.2 oz) hummus
- 40g (1.4 oz) tahini
- 20ml (4 tsp) lemon juice
- 30ml (2 tbsp) cold water
- 120g (4.2 oz) ripe tomato
- 120g (4.2 oz) cucumber
- 60g (2.1 oz) pickled turnip
- 40g (1.4 oz) red onion
- 2 pita bread (22cm)
- 2 pinches sumac
- 2 lemon wedges