Green Falafel Sandwich with Beet Hummus

5 from 1 reviews


for the green falafel

  • 2 cups spinach
  • 1/2 cup cilantro
  • 1/4 cup parsley
  • 1/2 white onion
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • dash paprika
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 cups canned chickpeas, drained and rinsed
  • 34 tablespoons flour

for the rest

  • individual pitas or naan
  • arugula
  • plain yogurt
  • 1/2 recipe Beet Hummus


prepare the falafel

  1. In a food processor, pulse the spinach, cilantro, parsley, onion, garlic, cumin, salt, red pepper flakes, and paprika until finely diced. Do not form into a puree- the mixture should still have texture.
  2. Add in the lemon juice, tahini, chickpeas, and flour. Pulse until the mixture reaches a consistency where it holds together when formed into a ball, but does not get too finely pureed.
  3. Line a cookie sheet with wax or parchment paper. Roll falafels into 2 inch balls, then place on cookie sheet. Once finished, chill balls in freezer for 30 minutes to harden.

cook the falafel

  1. Pour oil into a large caste iron pan until it reaches a depth of 1 inch. Heat to roughly 350°F.
  2. Remove falafels from freezer and fry 5-6 falafels at one time. Cook for 30 seconds on one side, then continue to cook, turning occasionally, until the entire falafel is a deep golden brown. Repeat with remaining falafels.

make the sandwiches

  1. Spread 2-3 tablespoons of beet hummus onto each pita. Top with a small handful of arugula, then 2-3 falafels, then yogurt.