Falafel Sandwiches
Falafel Sandwiches recipe
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Humus dip | |||
| ½ | cup |
chickpeas (garbanzo beans)
mashed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
tahini (sesame paste)
|
*
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
sugar
|
|
| Tahini dip | |||
| 1 | cup |
tahini (sesame paste)
|
*
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
ginger
ground |
|
| Falafel | |||
| ½ | cup |
split green peas
dry |
|
|
water
|
*
|
||
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | cup |
chickpeas (garbanzo beans)
flour |
|
| ¼ | teaspoon |
onion powder
|
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
cumin
ground |
|
| 2 | cups |
vegetable oil
|
|
| 6 | small |
pita bread
|
* |
|
tomatoes
and onions, slices |
*
|
||
|
pickles, dill
spears |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Humus dip | |||
| 118 | ml |
chickpeas (garbanzo beans)
mashed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
tahini (sesame paste)
|
*
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
sugar
|
|
| Tahini dip | |||
| 237 | ml |
tahini (sesame paste)
|
*
|
| 59 | ml |
vegetable oil
|
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
sugar
|
|
| 1.3 | ml |
ginger
ground |
|
| Falafel | |||
| 118 | ml |
split green peas
dry |
|
| 1 | x |
water
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 118 | ml |
chickpeas (garbanzo beans)
flour |
|
| 1.3 | ml |
onion powder
|
|
| 5 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
cumin
ground |
|
| 473 | ml |
vegetable oil
|
|
| 6 | small |
pita bread
|
* |
| 1 | x |
tomatoes
and onions, slices |
*
|
| 1 | x |
pickles, dill
spears |
*
|
Directions
For hummus dip:
Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.
For dip:
Combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.
To make falafel:
Soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls.
Fry in 2 cups hot oil and drain on paper towels. Split pita bread to form pockets.
Fill pockets with split pea balls and tomato, onion and pickle slices. Top with hummus or tahini dip.
