My Favorite Falafel Sandwich

watch the salt on the sauce… that turned out to be wayyyyy too much.

didn’t use the main recipe so cannot comment on that.

Can’t wait to try this!

Great recipe. I have made this multiple times. I use canned beans and have to add a lot of flour (about 1 cup). I use regular flour and it still tastes good. I finally found Tahini paste and wow it made a BIG difference–from good recipe to great! I serve it on Naan as a personal preference. Family loves it.

… so I can’t compare. I soaked the chickpeas overnight and everything turned out delicious. My falafel balls held together well and my roommate who loves middle eastern cusine loved it. Smoky tahini sauce was to die for!

I have made this several times and each time its awesome! I do recommend having garbanzo bean flour on hand to reduce the moisture in the patties when you use canned garbanzo beans. Other than that – make it just like his recipe!

Thank you Aaron for your inspiring recipes – I love watching and learning from you!

I like others used the canned beans, could not find them dry in my area supermarkets, not could I find the tahini paste. The outside did crisp up, but the inside stayed mushy. For me they could use more flavor, I used the spices in the amounts suggested, but needed more spice. I too used a yogart sauce with fresh lemon juice, greek oregano, smoked paprkia and garlic. I also added black olives and feta cheese with the tomato and red onion. Don’t know if I’d try these again.

I’m not going to mark this one down for my own mistake, but I used canned garbanzo beans, so my mixture was wet. The soaked dried beans are probably key. I have a feeling the person who marked it down used canned. Luckily, I did get chickpea (garbanzo) flour, which saved the day. I had to add a lot to get it to be not sticky. Once I tried a RR recipe and she called for regular flour to thicken it up and the whole thing tasted like flour! Blah! I imagine it might be hard for some people to find the flour though. I served it in whole wheat pitas with lots of veggies and a simple tzatziki sauce(drained plain yogurt, grated cucumber, lemon juice, garlic, salt), which I believe is more traditional. I will try this again, but will use dried beans.

Whether this is traditional or not I don’t know–but I know it is delicious! I am eating it right now as I type and it has tremendous flavor from the garlic, cumin, and lemon juice. I thought it must be a mistake that the chickpeas are not cooked before processing in the mixture, but it came out great! Any recipe that doesn’t require the hour or more it takes to cook chickpeas is automatically bonus!

I opted to bake my patties in the oven (I made 5 burger sized patties with HALF the recipe, and I did not add any water or flour to the mixture) at 375 for 7 minutes per side. I served them on sprouted grain english muffins, slathered with peacamole and topped with mozzarella cheese.

Regardless of whether or not it is a true “falafel,” this recipe makes a quick, healthy sandwich filling that can be flavored up many different ways.

Needless to say I am disappointed at the mediocre recipe and poor execution. Even to the naked eye of someone watching on TV you could immediately tell that his patties were not cooked through.

Well, let’s put it this way .. Anyone who has ever had a falafel sandwich should be appalled by this atrocious take on a middle eastern staple. I’ve eaten better falafel from sidewalk carts and vendors.

A good piece of advice to Big Daddy if he lives in New York, is to take a walk down to St. Mark’s Place, there are a couple of falafel places, one of them is called Mamoun’s and it is pretty authentic.

I don’t need to go into details about the recipe, but if Big Daddy tasted one of the sandwiches he will realize what an offence he committed against falafel and falafel lovers.

I am saving this recipe. It’s a great one!