A falafel sandwich is a rather colourful meal consisting of deep-fried crispy falafel combined with fresh crunchy vegetables and creamy toppings, all wrapped in soft pita bread. This sandwich's heart is the falafel—crispy, deep-fried balls made from ground chickpeas, herbs, and spices like garlic, cumin, coriander, and parsley. The falafel is tender and perfectly crunchy on the outside, making it an ideal filling for a satisfying sandwich. This classic falafel sandwich recipe is just a beautiful experience of textures and flavours. The falafel is commonly served with a wonderful salad of diced tomatoes, cucumbers, and red onions that add a nice crunch and juiciness. Typically, it is topped with pickled turnips, which are sour, and add that punch to bring everything else to another level. A drizzle of tahini brings that creamy, rich element and ties everything together. Most recipes include the addition of hummus spread on the pita for extra smoothness and depth. A touch of chilli paste will add a bit of heat to the spice. A falafel sandwich is not only the tastiest but also fits the bill as a healthy and vegetarian option, making it a winner for any chap who wants a fulfilled meat-free meal. It is a flexible dish that one can have with favourite toppings that suit any taste. Whether on lunch or dinner, this dish serves a boom of flavours and textures that give a genuinely irresistible feel to the meal.

• 14 dried chickpeas
• 6 garlic cloves
• 1 yellow onion
• 1 cup parsley
• 1 cup cilantro
• 1 jalapeno
• 4 tbsp falafel spice
• 1 1/2 tbsp salt
• 2 tsp cumin
• 2 tomatoes diced
• 1 persian cucumber diced
• 1/2 cup parsley chopped
• 1 red onion small onion
• 1/3 cup pickled turnips diced
• 1/2 lemon's juice
• 2 tbsp tahini paste
• Pita bread
• Hummus
• Chili paste
• 1/2 tsp baking soda
• 2 cup vegetable oil

• Making a recipe of falafel sandwich at home? Start by prepping the chickpeas—soak 400 grams of dried chickpeas in plenty of water overnight. It's non-negotiable; this is how they soften up and get ready for falafel magic. Once soaked, drain them and toss them into a food processor.
• Add six cloves of garlic, one medium yellow onion, and a cup each of fresh parsley and cilantro to level up the flavor. These herbs bring brightness to the party. If you're feeling spicy, seed and chop one jalapeño and add it in for just the right kick. Blend everything until the texture is coarse and grainy. Smooth is not the goal here.
• Now, spice it up with four tablespoons of falafel spice mix (think coriander, cumin, and all the good stuff), 1.5 teaspoons of salt, and two teaspoons of cumin for an extra earthy vibe.
• Toss in a tablespoon of water for binding and half a teaspoon of baking soda for that airy crispiness.
• Let the mixture chill in the fridge for at least an hour to firm up. Meanwhile, multitask like a pro.
• Dice two tomatoes, one Persian cucumber, and a small red onion. Chop 1/3 cup of pickled turnip for a crunchy, tangy edge you didn't know you needed.
• Toss everything together with half a cup of chopped parsley, a squeeze of lemon juice, and a pinch of salt. Mix and let it rest while you prep the rest.
• Whisk two tablespoons of tahini paste with water for the tahini sauce until it's silky smooth.
• Season with salt and add more water if needed to get that perfect drizzle-ready consistency.
• Now for the frying—the star move.
• Heat two cups of vegetable oil in a deep pan or fryer to 175 C (350 F).
• Shape the falafel mixture into small balls or patties, then fry them in batches, flipping until golden brown and crispy on all sides (about 3-4 minutes per batch).
• Drain them on paper towels to keep them crunchy without the grease.
• Let's assemble this masterpiece.
• Grab warm pita bread and slather one side generously with hummus.
• Add a few falafel balls or patties, pile on the fresh salad, and drizzle with tahini sauce.
• Add a dollop of chili paste for that fiery kick. Fold the pita over like a pro, and there you have it—a falafel sandwich that's crispy, creamy, fresh, and delicious.