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Falafel Sandwich with Spicy Tahini Sauce

Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.

  • Servings: 6

Photography: Reed Davis

Source: Martha Stewart Living, October 2000


  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 2 cloves garlic, peeled and roughly chopped
  • 1/4 cup coarsely chopped red onion, plus 1 small red onion sliced 1/8 inch thick
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon tahini
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/4 cup hulled sesame seeds, toasted
  • 1/2 cup vegetable oil
  • 3 pitas, cut in half
  • 1 small head lettuce (such as Bibb or Boston)
  • 2 medium tomatoes, sliced
  • 1 recipe Spicy Tahini Sauce


  1. Place half the chickpeas in the bowl of a food processor; pulse until chopped. Set aside in a bowl. Place remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini in food processor; process until a coarse paste is formed, about 30 seconds. Add to bowl of chopped chickpeas; add egg, flour, and sesame seeds. Stir until combined. Shape into 12 two-inch patties.

  2. Heat oil in a large skillet set over medium heat. Add patties; cook until golden brown, 3 to 4 minutes per side. Remove from oil; place on a paper-towel-lined tray.

  3. Fill pitas with lettuce, tomato, onion, and falafel. Drizzle with tahini sauce; serve.

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