Easy Falafel Sandwich Recipe with Lentils and Cucumber Salsa
Love Mediterranean food? Check out how to make this Easy Falafel Sandwich Recipe with Lentils and Cucumber Salsa!
Servings: 4
Prep Time: 45 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Ingredients
For the falafel:
3cupsof cooked and chilled Bob’s Red Mill Organic Brown Lentils
1bulb of roasted garlic cloves
1cupof parsley leaves
½cupof cilantro leaves
1tablespoonof cumin
juice of 1 lemon
½cupof Bob’s Red Mill All-Purpose Flour
½cupof sunflower oil
4large pita shells
1cupof packed baby spinach
1cupof sliced assorted tomatoes
Kosher salt and fresh cracked pepper to taste
For the Sauces:
1cupof Greek yogurt
¼cupof mild harissa
1seeded and small diced cucumber
¼peeled and small diced red onion
¼teaspoonof red pepper flakes
¼cupof chopped fresh cilantro
1tablespoonof chopped fresh dill
½teaspoonof sugar
2tablespoonsof rice wine vinegar
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven 375°.
Falafel: Add the cooked lentils, garlic, parsley, cilantro, cumin, lemon juice and salt and pepper to a food processor and process on high speed until smooth.
Next fold in the flour and roll into individual balls until all of the batter is used up. You will have around 20.
Next heat the sunflower oil in a large saute pan over medium heat and cook the lentil falafel on all sides until golden brown and then transfer them to a sheet tray lined with parchment paper.
Bake in the oven at 375° for 20 to 25 minutes or until cooked through out. Set aside.
Sauces: Whisk together the yogurt and harissa until completely combined and keep cool before serving.
In a medium bowl mix together the cucumber, red onion, pepper flakes, cilantro, dill, sugar, vinegar, olive oil and salt and pepper and keep cool before serving.
To Plate: Spread the yogurt on the bottom of a pita bread and add some spinach and tomatoes to it as well. Top off with a few fried falafel balls and cucumber salsa.