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Here’s how to make the very best falafel sandwich! It captures those craveable flavors with crispy falafel, crunchy veggie toppings, and creamy sauces that rival your favorite restaurant.
The falafel sandwich is the stuff dreams are made of. The crunch of the fried chickpea fritters, the soft herby interior, and the sauces that dribble down your chin—it’s pretty much our ultimate sandwich recipe!
After Alex and I had the best falafel of our lives in Paris, we’ve spent years trying to recreate the magic. Might we present our ultimate falafel sandwich! It features crunchy fritters, ultra soft flatbread, crunchy veggies and creamy, garlicky sauces. Here’s how to make it at home!
How to make a falafel sandwich: overview
Here’s the thing: an authentic falafel sandwich is not quick and easy to make. This recipe is all about big flavor and time-honored traditions! Alex and I have researched for years to create this version that honors the best of this Middle Eastern delicacy. Here’s a breakdown of the steps required for a falafel sandwich:
| Soak the dried chickpeas | Overnight or at least 6 hours* |
| Make the falafel | 25 minutes active, 20 minutes inactive |
| Make the sauces and prep the veggies | 10 minutes, active |
*For a shortcut, make baked falafel instead, which is made with canned chickpeas and skips the overnight soak. It’s easiest to make with purchased pita or flatbread, though this homemade flatbread recipe is easy to make in advance and stores well. You can make the sauces and do other prep work while the falafel dough chills.
Tips for how to make falafel
Making homemade falafel is something every cook should try. This classic falafel recipe has all the tips and tricks you need. Here are a few basic tips:
- Falafel uses dried chickpeas. They make the perfect texture that’s crispy on the outside and fluffy on the inside (don’t substitute canned or cooked chickpeas for the classic method). If you prefer using cooked chickpeas, make this baked falafel instead.
- Don’t forget to soak! The night before or at least 6 hours in advance, throw those chickpeas in water.
- Use a large food processor to blend the dough; using a blender doesn’t work here. Keep in mind that the dough has a wet crumbly texture; it’s not like cookie dough!
- You can fry it or bake it! Frying makes balls and baking makes disc shapes.
Best bread for a falafel sandwich
Alex and I have strong opinions on the best bread for a falafel sandwich. Many recipes call for pita pockets, but we’ve found that most purchased pita bread is dry and brittle. So why not make a falafel sandwich like they do in restaurants? Try soft, chewy pocketless Greek pita bread. Here are a few options:
- Make our easy flatbread! This flatbread recipe results in soft, chewy pita bread you can use to wrap your sandwich.
- Buy any pocketless flatbread (even naan). Rather than buy a pita pocket, we recommend any store-bought flatbread without a pocket. You can even use naan bread, which is easy to find. Though it’s Indian not Middle Eastern, to us it’s better than a dry brittle pita pocket.
Sauce ideas
Arguably the best part of a falafel sandwich is the sauces! Add crunchy veggies: lettuce or cabbage, tomato, and red onion: and it’s an experience you’ll never forget. Several types of falafel sauces are traditionally served with this sandwich:
- Tahini sauce: Often a creamy tahini sauce is drizzled over the crispy fritters and crunchy vegetables.
- Tzatziki or yogurt cucumber sauce: Another traditional option is a cucumber sauce or Tzatziki, made with yogurt, cucumber, and fresh herbs (often dill).
- Cilantro sauce: A green sauce with cilantro can also be used, like this cilantro sauce (vegan).
- Hummus (optional): We like adding a layer of hummus to the bottom of the sandwich, then adding one of the sauces over the top. It adds just the right creaminess and nuance.
More sandwich filling ideas
A favorite falafel sandwich Alex and I love was at a restaurant in Paris called L’as du Falafel (here’s a write up by New York Times). This sandwich had a few extra elements as a filling:
- Harissa: Try a mild, storebought harissa sauce, or a medium if you’d like to add some heat to your sandwich.
- Pickled vegetables: Adding pickled vegetables to your sandwich makes a briny tang. Try pickled onions or pickled cucumbers and onions.
- Roasted eggplant: Our favorite falafel sandwich had fried eggplant, a unique addition. Try this roasted eggplant: it adds a garlicky, savory umami to the sandwich.
Sides to serve with a falafel sandwich
Serve this falafel sandwich alongside fresh salads like quinoa tabbouleh or a Greek salad, where the zingy dressing cuts the the richness. You could also serve a simple chopped salad with romaine lettuce, crunchy vegetables, and a light dressing, or try fattoush salad with toasted pita bread.
It’s also great with baked fries or Greek fries. For a traditional Middle Eastern feast, include creamy dips like hummus or baba ghanoush. And don’t forget the pickles: their tangy crunch gives a burst of acidity! Try these pickled cucumbers and onions.
Quick and easy variations
Don’t worry, there are a few easier options that use the flavors of falafel to make a quick and easy dinner. Baked falafel is quicker and easier. You can make a falafel salad or falafel bowl by throwing the falafel onto greens with tahini sauce. Or, make a falafel burger instead using canned chickpeas as a shortcut to get similar flavors.
Dietary notes
This falafel sandwich recipe is vegetarian, vegan, plant-based, and dairy free (using the vegan sauce options).
Frequently asked questions
The falafel mixture can be made in advance and stored in the refrigerator for up to 24 hours. This allows the flavors to meld and saves you time on the day you plan to serve the sandwiches. Just be sure to bring the mixture to room temperature before frying.
While a food processor makes the process easier, you can achieve a good texture using a meat grinder or mortar and pestle. The key is to finely chop the ingredients and then mash them together until a slightly sticky dough forms.
Yes, you can bake the falafel. Our baked falafel recipe uses canned chickpeas.
Or use the classic falafel recipe and preheat an oven to 400°F (200°C). Place the falafel balls on a baking sheet lined with parchment paper. Bake for about 20 to 25 minutes, flipping halfway through, until golden brown and crispy. Keep in mind that baked falafel may not be as crispy as fried falafel.
It’s best to enjoy falafel sandwiches fresh for the best flavor and texture. But you can store leftover falafel and sauce separately in the refrigerator for up to 3 days. Reheat the falafel in a toaster oven or air fryer before assembling the sandwiches.
Ultimate Falafel Sandwich
Here’s how to make the very best falafel sandwich! It captures those craveable flavors with crispy falafel, crunchy veggie toppings, and creamy sauces that rival your favorite restaurant.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 sandwiches 1x
- Category: Main Dish
- Method: Fried
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 recipe Classic Falafel (or Baked Falafel)
- 6 Flatbreads or pita bread*
- 1 recipe Tzatziki, Cilantro Sauce, or Tahini Sauce
- ½ cup hummus (optional)
- 2 medium tomatoes, chopped or 1 cup cherry tomatoes, halved
- 3 cups chopped romaine lettuce or green cabbage (or sliced cucumbers)
- 1/2 small red onion, sliced
- Chopped cilantro, flat leaf parsley, or dill, to garnish
- Optional: Storebought harissa, roasted eggplant for an over-the-top sandwich
Instructions
- Make the falafel or baked falafel. (Note: For classic falafel, 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.
Notes
*While you can use pita pockets and stuff them, we prefer a pocketless pita bread or even naan bread to use as a wrap. Feel free to wrap in foil, as it can get messy!
Storage notes: It’s best to enjoy falafel sandwiches fresh for the best flavor and texture. But you can store leftover falafel and sauce separately in the refrigerator for up to 3 days. Reheat the falafel in a toaster oven or air fryer before assembling the sandwiches.
Let us know if you have any questions!