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