Prepare the most addictive Falafel Pita Sandwich that’s loaded with crispy falafel, crunchy salad, hummus and extra sauce. Perfect for a filling vegetarian or vegan meal.
Falafel sandwiches are one of the most popular Middle Eastern street foods, consisting of pita pockets, falafel, fresh vegetables and sauces.
In my opinion, how you prepare a falafel sandwich is a deeply personal thing, as I’m sure we all have our own favourite fillings. The way that I prepare the sandwich also changes according to my mood and what I have to hand.
However, there are some ingredients which are pretty much key. The best falafel sandwich should contain fresh salad and some sort of sauce. The bread can be changed, whether you use pita, a Middle Eastern flat bread or naan.
I always use homemade falafel because I prefer the taste and texture.
Other sandwich recipes you might like to try are my cream cheese & cucumber sandwiches and yogurt sandwich .
Ingredients
main two ingredients
- Pita – warm pita bread pockets or warm flatbreads are best. Soft naan works pretty well too. You can also use a baguette.
- Falafel – falafel balls or falafel patties both work
Sauce ideas
- Hummus – I used my Turkish hummus
- Creamy tahini sauce – the classic falafel sauce
- Amba sauce
- Yogurt garlic sauce
- Chilli sauce or hot sauce
- Tzatziki
Salad ideas
- Lettuce
- Tomatoes
- Cucumber
- Red onion – pickled or sliced
- Fresh parsley
- Finely chop to prepare Shirazi Salad or Israeli Salad
Extras
- Feta cheese
- Fresh herbs
- Pickled turnips
- Cornichons or pickles
- Pickled red cabbage
Serving Ideas & Tips
Serve your falafel sandwich with tabbouleh and fresh juices.
Do not overfill to prevent the contents spilling out.
Enjoy the sandwich with hot falafel for the best taste.
If preparing for later, do not add too much sauce or else the sandwich will become soggy.
You can easily prepare the ingredients for a picnic and assemble on the spot.
Storage
If you have any leftovers, store in an airtight container and place in the fridge. Ideally eat up by the next day.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Falafel Sandwich
Ingredients
- 3 pitta or flatbreads
- 15 falafel
- 1 cup salad tomato, cucumber, lettuce
- ¼ cup amba sauce
- ¼ cup hummus
- ½ cup yogurt garlic sauce
- ¼ cup pickled onion
Instructions
- Warm your flatbread on a hot griddle until soft and pliable.
- Spread over a layer of hummus.
- Add lettuce.
- Top with hot falafel and vegetables of choice.
- Drizzle over sauce of choice.
- Fold or wrap up.
- Best enjoyed immediately whilst hot and the bread is still soft.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Falafel Sandwich
Ingredients
- 3 pitta or flatbreads
- 15 falafel
- 1 cup salad tomato, cucumber, lettuce
- ¼ cup amba sauce
- ¼ cup hummus
- ½ cup yogurt garlic sauce
- ¼ cup pickled onion
Instructions
- Warm your flatbread on a hot griddle until soft and pliable.
- Spread over a layer of hummus.
- Add lettuce.
- Top with hot falafel and vegetables of choice.
- Drizzle over sauce of choice.
- Fold or wrap up.
- Best enjoyed immediately whilst hot and the bread is still soft.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Moroccan Vegetable Stew with chickpeas is brimming with warm Moroccan spices. It’s packed with plants and cooked in one-pot. Vegan and gluten-free.
A vegetable tagine is a fragrant North African stew, slow-cooked to perfection in a traditional earthenware pot or a regular pan.
My version is packed with hearty butternut squash, carrots, green beans, red pepper, chickpeas, and sweet dried apricots, all simmered in a rich tomato base with warming spices like cinnamon, cumin, and cardamom.
The deep, spiced aroma is balanced by the subtle heat of harissa and the freshness of coriander, creating a dish that’s both comforting and vibrant.
While the ingredient list may seem long, it’s incredibly easy to make, and you can adjust the spices to suit your taste. Give it a try—you’ll be rewarded with a nourishing, flavour-packed meal that’s perfect any day of the week!
Although authentic tagine is cooked in a ceramic pot with a funnelled lid (called a tagine), I’ve used a pan. You can use any large pot or Dutch oven.
More mixed vegetable recipes you may like to try are my Indian vegetable curry .
Ingredients notes
Be sure to check out the full recipe and ingredient list below
- butternut squash – peeled, seeded and cubed. You could sub in sweet potatoes.
- carrots
- green beans
- red pepper – green bell peppers work too but are not as sweet.
- cooked chickpeas (garbanzo beans) I cook chickpeas in the Instant Pot.
- dried apricots – The apricots simmer in the sauce and become deliciously soft and imbibe the stew with sweetness. You could also use raisins.
- tomatoes – I used a mix of tinned chopped tomatoes and passata. You can use whatever you have to hand.
- onion
- garlic cloves
- ginger
- spices – ground cinnamon powder, ground cumin coriander powder, cardamom pods, bay leaf
- harissa – I use my homemade rose harrisa paste but you can use shop bought.
- coriander (cilantro)
- oil
Serving suggestion
You can easily enjoy this vegan Moroccan stew as it is, but for a more filling meal, you may want to pair it with another side dish.
Cous cous
Flatbreads
Brown rice
Cauliflower rice
Broccoli rice
Top with a dollop of yogurt or sour cream with fresh herbs.
Storage
Store leftover stew in an airtight container and keep refrigerated for up to 3 days. Reheat in the pan with a splash of water.
I do not recommend freezing the stew as the vegetables will loose their texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Moroccan Vegetable Tagine with Chickpeas
Equipment
- 1 pan
- oven optional
Ingredients
- 1 cup butternut squash peeled,seeded and cubed
- 1 cup cooked chickpeas without water
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 cup carrots cubed
- 1 cup chopped tomatoes
- ½ cup french beans chopped
- ½ cup red pepper chopped
- 4 cloves garlic finely chopped
- 1 teaspoon ginger paste
- 2 tablespoon harissa paste
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin and coriander
- 4 green cardamom pods
- 1 bay leaves
- 250 ml vegetable stock or water
- 6 dried apricots roughly chopped
- 3 tablespoon chopped fresh coriander
- 2 tablespoon almond flakes toasted optional
Instructions
- Heat oil in a oven safe pan (if cooking in the oven) and add bay leaf and cardamom pods.
- Then add onion, ginger and garlic and fry for 2-3 minutes or until fragrant.
- Add carrots, saute for a minute, cover the pan with a lid and cook for 5 minutes on low heat.
- Add squash, french beans, red pepper and tomatoes, passata, chickpeas and all the spices, harissa paste and salt.
- Mix well and pour the stock and add apricots.
- Cover the pan and simmer for 15-20 minutes, or until all the veggies are tender but still retain their shape and texture.
- Or cook in the preheated oven at 180℃ for 40 minutes or until veggies are tender.
- Sprinkle finely chopped coriander/parsley and almond flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2010.
