Falafel Sandwich

This is a Middle Eastern classic. Stands are on every downtown street, as ubiquitous as McDonalds but much healthier.

Serves: 6Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Medium

Serves: 6


  • 1 cup dried chickpeas beans, soaked overnight in 3 cups water and drained
  • 1⁄2 cup chopped red onion
  • 3 cloves garlic, peeled
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1⁄8 tsp. cayenne pepper
  • 1 tsp. baking powder
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. whole-wheat flour
  • 2 cups vegetable oil
  • 3 large pita bread rounds
  • 6 Tbsp. hummus
  • 1 cup chopped fresh tomatoes
  • 1 cup shredded lettuce
  • 1⁄2 cup chopped cucumbers
  • 6 Tbsp. plain yogurt


  • Put chickpeas in a food processor with the red onion, garlic, salt, pepper, cumin, and cayenne pepper. Pulse until everything is combined and the texture is fine but not a paste.
  • Sprinkle the baking powder and flours over the mixture and pulse again until well combined. Refrigerate for 3 hours.
  • Heat the oil in a deep fryer or large pot to 375°F. Shape falafel mixture into small patties and fry 4 to 5 at a time. Drain on paper towels.
  • Cut the pita rounds in half and open each half to create a pocket. For each sandwich, spread the inside of a pita pocket with hummus, stuff a few falafel into it, and top with tomatoes, lettuce, and cucumbers. Drizzle yogurt over the top.