Wasfetna

Falafel sandwich

Crisp, deep-brown falafel in Arabic bread with tahini, vegetables and pickles.

Vegan

Falafel sandwich
Cooking time
23 min
Hands-on time
23 min
Difficulty
Easy
Cuisine
Levantine
Calories
580
Contains
Gluten, Sesame

The best-known street sandwich. The falafel is lightly crushed inside the bread so it holds the tahini, and the tahini is thinned until it runs slowly off the spoon. When it seizes as the lemon goes in, there's no need to worry — water loosens it again.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the falafel

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Deep pot for frying — Enough oil that a test piece floats and browns in five seconds.
  • Draining rack — Paper traps steam under the falafel and the crunch goes.

Method

  1. Heat the oil until a test piece floats and browns in five seconds.

    6 min
    You’ll know it’s ready when

    The test piece floats quickly.

  2. Fry the falafel until it is a deep brown and drain it on a wire rack.

    8 min
    You’ll know it’s ready when

    Each piece is dark brown and floats.

  3. Thin the tahini with lemon and water until it slowly drips from the spoon.

    4 min
    You’ll know it’s ready when

    The tahini is like cream, not paste.

    Tip: Tahini seizes up when the lemon goes in, then loosens with water — don't worry.

  4. Open the bread, spread tahini on it, mash the falafel a little inside, and add the vegetables.

    5 min
    You’ll know it’s ready when

    The falafel is lightly mashed to help the tahini adhere.

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