Baked Felafel Sandwiches Food

ULTIMATE FALAFEL SANDWICH

Steps:

• Make the falafel. (Note: The dried chickpeas must be soaked overnight.) Use the refrigeration time for the falafel dough to do the steps below.
• If using homemade bread, make the flatbread (or make it in advance: it stores well!). If using store bought bread, warm the bread before serving in a 300 degree oven for a few minutes until pliable.
• Make the sauce: either Quick Cucumber Sauce, Cilantro Sauce, or Tahini Sauce.
• Chop the tomatoes, lettuce, and red onion.
• Slather the bottom of the pita with hummus or some of the sauce, then add the falafel, chopped vegetables, and chopped herbs. Liberally spoon over the sauce.

BAKED FALAFEL SANDWICHES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with foil; coat with cooking spray.
• Pulse chickpeas, parsley, cilantro, grated onion, panko, tahini, lemon zest, 1 tablespoon lemon juice, cumin, salt and garlic in a food processor until a coarse meal forms, 10 to 12 pulses, stopping to scrape down the sides as needed. Shape the mixture into 4 (1/2-inch-thick) patties (about 1/2 cup each). Arrange the patties on the prepared baking sheet; coat tops with cooking spray. Bake for 10 minutes. Flip the patties; coat tops with cooking spray. Continue baking until golden brown, 10 to 12 minutes.
• Meanwhile, combine sliced onion, cucumber, oil and the remaining 1 tablespoon lemon juice in a medium bowl. Let stand at room temperature, stirring occasionally, for about 20 minutes.
• Remove the patties from the oven; let cool for 5 minutes. Cut in half.
• Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
• Add arugula to the cucumber mixture; toss to combine. Place the warmed wraps on a work surface; top evenly with the arugula mixture, falafel halves, tomato slices and tahini sauce. Working with 1 wrap at a time, fold 1 side of the wrap over the center and roll up burrito-style. Wrap the bottom half with foil to hold the wrap together.

MY FAVORITE FALAFEL SANDWICH

Steps:

• Heat a grill pan until hot.
• Drain the chick peas. Place in food processor along with cilantro, parsley, onion, cumin, cayenne, garlic, lemon juice, and salt and pepper. Pulse until well blended. Consistency should be in the form of a paste. Place mixture in a bowl and form into 2-inch patties (see Cook's Note).
• In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3 to 4 minutes on each side. Remove from pan and place on a paper towel lined platter to drain. Set aside and keep warm.
• To a hot grill pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2 to 3 patties to each warm flatbread. Top with some arugula, tomato, onion and Smoky Tahini Sauce
• In a bowl, whisk all ingredients until a creamy consistency is reached.

BAKED FALAFEL SANDWICH

Steps:

• Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
• Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
• Preheat oven to 400 degrees.
• Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
• Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
• To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
• Enjoy!

BAKED FELAFEL SANDWICH

Steps:

• Preheat oven to 425 degrees F.
• Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
• Process for 10 seconds.
• Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
• Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
• Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
• Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
• Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven.
• Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.