Falafel Sandwich with Spicy Tahini Sauce

Photo: Reed Davis

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


  • 1 can (15 ½ ounces) chickpeas, drained and rinsed

  • 2 cloves garlic, peeled and roughly chopped

  • ¼ cup coarsely chopped red onion, plus 1 small red onion sliced ⅛ inch thick

  • ¼ cup coarsely chopped fresh flat-leaf parsley

  • ¼ cup coarsely chopped fresh cilantro

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ¼ teaspoon paprika

  • ½ teaspoon salt

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon tahini

  • 1 large egg, lightly beaten

  • 2 tablespoons all-purpose flour

  • ¼ cup hulled sesame seeds, toasted

  • ½ 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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