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Falafel Sandwiches with Plant-Based Tzatziki and Beetroot Hummus

Updated: Apr 18, 2022

Elevate your sandwich game with these Middle-Eastern inspired plant-based falafel sandwiches.


Serves: 12 falafel balls + dips for days!

Falafel Sandwiches with Vegan Tzatziki and Beetroot Hummus

INGREDIENTS


FALAFEL

  • 1 cup raw chickpeas (uncooked), soaked for 12-24 hours (do not sub tinned chickpeas)

  • 1 cup parsley (leaves + stems)

  • 1 cup coriander (leaves + stems)

  • 1/2 medium-sized brown onion

  • Zest of 1 lemon

  • Juice of 1-2 lemons

  • 7 cloves of garlic, minced

  • 2 tablespoons (Tbs) olive oil (+ additional oil for drizzling)

  • 2 teaspoons (tsp) all-purpose wholemeal flour (sub alternative flour of choice such as almond or oat flour)

  • 1 tsp ground cumin

  • 1 + 1/4 tsp salt

  • 1/2 tsp cayenne pepper

  • 1/4 tsp ground pepper


TZATZIKI

  • 2 cups cashews, soaked (overnight in room temp water or 30 minutes in boiling water)

  • 2.5 cups grated cucumber (dry volume after water has been pressed out with a tea towel)

  • Juice of 2-3 medium-sized lemons

  • Zest of 1 lemon

  • 2 sprigs of dill

  • 5-7 cloves of garlic

  • 1 tsp salt (add more to suit individual preferences)

  • 2 Tbs olive oil

  • 1/8 tsp ground pepper


BEETROOT HUMMUS

  • 1 tin chickpeas

  • 1 cup chopped beetroot, roasted and peeled

  • 4-5 heaped Tbs of tahini (sesame butter)

  • 2 Tbs olive oil

  • 1 tsp smoked paprika (hot or sweet or both)

  • 1 tsp cumin

  • Juice of 2-3 lemons

  • Zest of 1 lemon

  • 5-6 cloves of garlic, minced

  • 1 tsp salt (add more if desired)

  • 1/8 tsp ground pepper


SANDWICH INGREDIENTS

  • Pita bread (wholemeal or white)

  • Cucumber

  • Radish

  • Fresh mint

  • Fresh parsley

  • Roquette

  • Red onion

  • Pickled turnips



INSTRUCTIONS

  1. To make beetroot hummus, add all ingredients to a food processor and pulse to combine.

  2. To prepare tzatziki, add all ingredients EXCEPT FOR CUCUMBER to a food processor and mix. Once mixture is smooth add cucumber and pulse for a few seconds to combine, or transfer mixture to a bowl and mix the cucumber in by hand.

  3. Preheat oven to 180°C (356°F) and line a baking tray with parchment paper.

  4. To prepare falafels pulse chickpeas in a food processor until a grain-like consistency has been achieved.

  5. Depending on the size of your food processor you may be able to add the rest of the ingredients and combine them together, or set the chickpeas aside and pulse the remainder of the ingredients, then add all ingredients to a mixing bowl to combine.

  6. Roll the mixture into 12 evenly sized balls. (NOTE: don't compact the balls too much or they will dry out upon cooking). If the mixture is not sticking together, pulse in the food processor for a little while longer.

  7. Place falafel balls on a baking tray and drizzle generously with olive oil (NOTE: the oil is what ensures that the balls remain moist and fluffy - be generous)

  8. Bake for about 15-20 minutes, turn the balls over and cook for another 10-15 minutes or until golden, crispy and fragrant.

  9. While the falafel balls are cooking, slice vegetables and prepare sandwich filling. You may like to heat the pita bread in the oven, a sandwich press or a microwave.

  10. Serve while hot and enjoy!

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