These falafel pita sandwiches are full of healthy plant-based protein and fiber from chickpeas. Topped with fresh veggies like cucumbers, tomatoes and red onion and drizzled with a good helping of tahini sriracha mayo. Instead of deep frying the falafels in this recipe, they can be air fried or baked with no oil for a lighter, healthier option.
Falafels are easy to make and only need a handful of ingredients such as chickpeas, cilantro, garlic, tahini, flour, salt and pepper. Simply pulse the ingredients in a food processor, roll them into balls and then air fry or bake. They turn out super moist and flavourful every time.
They’re perfect for making in large batches for meal prepping or freezing. You can enjoy them in a sandwich like this recipe, as extra protein to a salad like this Mediterranean salad or on top of rice with a side salad. You can even shape them into patties to enjoy as part of a vegan burger and change up the spices with cumin, paprika and chili powder for a spicy kick.
Chickpeas rock in the nutritional game!
- Rich in fiber and protein – 1 cup of chickpeas has 14g of protein and 12g of fiber
- Fiber helps you feel fuller longer and may help with weight management
- Full of key vitamins and minerals such as iron, calcium, potassium, B vitamins, magnesium
- Loaded with antioxidants such as selenium and beta carotene to fight free radicals
DIY serving idea
You can save time by laying out all the ingredients on the table and letting your family or friends assemble their own sandwiches. That way they can add however much of any ingredient they like. You can leave out the sriracha for kids who don’t eat spicy food. Or even serve it with ketchup if its their condiment of choice 🙂
Hope you enjoy this recipe!
For more light and healthy meals, check out:
- Bibim Guksu (Korean spicy cold noodles)
- Penne ala vodka with hidden tofu
- Bacon and Brussels sprouts fried rice
- 20 minute kimchi udon
Falafel Pita Sandwiches with a Tahini Sriracha Mayo
Equipment
- food processor
Ingredients
For the falafels
- 1 can 400g chickpeas, drained
- Handful of cilantro
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
For the veggie toppings and pita bread
- 1/8 of a red onion thinly sliced
- 3 tablespoons apple cider vinegar
- 1 Persian cucumber julienned
- 6 cherry tomatoes halved or quartered if they’re big
- 2 pita breads cut in half
For the tahini sriracha sauce
- 1 tablespoon tahini
- 1/2 tablespoon honey
- 1/2 tablespoon sriracha
- 2 tablespoons lemon juice
- 3 tablespoons vegan mayonnaise
- 4-5 tablespoons water
- Pinch of salt and pepper
Instructions
For the falafels
- Add all the ingredients in a food processor. Pulse until combined.
- Roll into balls and then air fry for 8 minutes at 365°F (185°C). Or bake in the oven for 15 minutes at 365°F (185°C).
For the veggies
- In a small bowl, pour the apple cider vinegar on the red onions to marinate. Let it sit for 10 minutes or more.
- Julienne the cucumbers and cut the cherry tomatoes in half or quarters if they’re big.
For the tahini sriracha sauce
- In a bowl, whisk all the ingredients until combined. If the sauce is too thick, add more water one tablespoon at a time.
To assemble
- Spread the sauce along the sides of the pita.
- Add falafels and veggies. Drizzle with more sauce.
