Falafel Pita Sandwiches with a Tahini Sriracha Mayo
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.
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.