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With baked Greek falafel, a unique and tasty green tahini sauce plus some homemade naan (if you're up for it), this sandwich makes for a delicious and satisfying dinner.
I've previously shared a homemade naan recipe that is super easy to make and better than what you can get at the grocery store. You might be wondering what prompted me to make naan? Well it was with sandwiches like this Greek falafel in mind.
I've always viewed naan as Indian pita bread, so to me this is where Greek meets Indian - with Greek flavors and Indian naan! While the chickpeas have plenty of flavor, it's the green tahini sauce that really puts this over the top with this falafel sandwich.
Like a lot of my recipes this was inspired by Half Baked Harvest. Yes I may go a little overboard in making some of her dishes but I've yet to have a bad one so I guess I'm going to keep at it! If nothing else I'm good advertising for her.
Anyways, this Greek falafel is easy to whip together and a little healthier as it's baked. If you doubt how good this is, Lauren has a list of recipes she wants for her birthday that she continually updates as we try new things and this falafel sandwich is on it. So give it a try and enjoy!
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Recipe Ingredients
- Chickpeas - the base for the falafel.
- Italian parsley, cilantro, garlic, lemon, jalapeño, basil - where most of the flavor comes from.
- Sesame seeds - adds flavor.
- Olive oil - thins out the mixture.
- All-purpose flour - helps keep the mixture together.
- Cumin, salt, black pepper - enhances the flavor.
- Havarti cheese - use your favorite cheese.
- Hummus - make your own or use store-bought.
- Naan bread - store-bought is easiest but I like to make my own.
- Tahini - the base for sauce.
- Parmesan cheese - fresh is best.
- Honey - adds a slight sweetness to the sauce.
Step-by-Step Instructions
- First make the green tahini sauce. Add all of the list ingredients below plus 3 tablespoon of water to a food processor or blender.
- Blend until it reaches desired consistency. Season with salt and pepper.
- Now make the falafel. In a food processor or blender, chickpeas, parsley, cilantro, garlic, sesame seeds, lemon juice, olive oil, jalapeño, cumin, salt and pepper.
- Pulse until everything is combined. You might need to scrape down the sides a few times. If it's still a little wet, add 1 tablespoon flour each time until you reach desired consistency.
- Scoop out 1-2 tablespoon of falafel batter and shape into small balls. Place on parchment-lined baking sheet and press each ball flat.
- Bake at 425°F for 30 minutes, adding cheese on top of each falafel with 3 minutes left so it will melt. Assemble the falafel sandwiches.
Is Homemade Naan Necessary?
As I mentioned above, you don't need to make your own naan bread, but it's surprisingly easy and tastes amazing. However if your short on time, store-bought naan will work just fine.
What is Falafel Made of?
Falafel is made with chickpeas but what you add to it is what gives the falafel great flavor. What is great is you can mix up what ingredients you use but this specific baked falafel uses parsley, onion, garlic, pistachios, lemon juice and a variety of spices. This makes a great vegetarian option that is high in protein.
Pro Tips/Recipe Notes
- The food processor is your friend when getting everything combined for the falafel.
- Use parchment paper when baking the falafel so it won't stick to the pan. Otherwise you might have a difficult time getting it off the pan.
- If you have a small ice cream scoop, use it to create consistent size falafel which allows for even baking.
- You want the baked falafel crisp, but not dry so bake until they are golden brown on top which should take about 20 minutes.
- While store-bought hummus works, if you have the time make your own hummus as it is fresh and just tastes better.
- If you're short on time, just buy some tzatziki at the store instead of making your own sauce.
Similar Recipes
- Buffalo Falafel
- Chicken Shawarma Bowls
- Sweet Potato Wraps
- Chicken Pesto Panini
- Lentil Falafel
- Falafel Bowl
If you’ve tried this Greek falafel or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Greek Falafel Naan Sandwich
Ingredients
Baked Falafel
- 2 (15.5 ounce) cans chickpeas, rinsed and drained
- ½ cup fresh Italian parsley, chopped
- ½ cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 3 tablespoon toasted sesame seeds
- 1 lemon, juiced
- 2 tablespoon olive oil
- ½ cup all-purpose flour
- ½ jalapeño, seeded (leave seeds if you want more heat)
- 1 teaspoon cumin
- Pinch of salt and black pepper
- 8 oz Havarti cheese, shredded
- 4 fresh naan
- 1 cup hummus
- Roasted red peppers, watercress and kalamata olives for serving
Green Tahini Sauce
- ¼ cup tahini
- 1 lemon, juiced
- ¼ cup freshly grated parmesan cheese
- 2 tablespoon toasted sesame oil
- 1 cup fresh basil
- 1 jalapeño, seeded (leave seeds if you want more heat)
- 1 garlic clove, minced
- 1 tablespoon honey
- Pinch of salt and black pepper
Instructions
Baked Falafel
- Preheat oven to 425°F. Line baking sheet with parchment paper. In a large food processor, combine the chickpeas, parsley, cilantro, garlic, sesame seeds, lemon juice, olive oil, flour, jalapeño, cumin, salt and pepper and pulse until everything is combined. You might need to scrape do the sides in between pulses.
- Scoop out 1-2 tablespoon worth and form into small balls and place on parchment paper on baking sheet. It should make about 15. Brush the tops with olive oil.
- Bake for 30 minutes or until top is golden brown. With 3 minutes left, add the cheese to the falafel to get it melted.
- To assemble, spread some hummus and then 3-4 falafel balls. Drizzle a little green tahini sauce and add some roasted red peppers, micro greens and olives. Enjoy!
Green Tahini Sauce
- In a blender or food processor, add all the listed ingredients plus 3 tablespoon water. Blend until completely smooth and add more water if it needs to be thinned. Adjust taste with salt and pepper. Can be stored in fridge for 1 week.
Notes
- The food processor is your friend when getting everything combined for the falafel.
- Use parchment paper when baking the falafel so it won't stick to the pan. Otherwise you might have a difficult time getting it off the pan.
- If you have a small ice cream scoop, use it to create consistent size falafel which allows for even baking.
- You want the baked falafel crisp, but not dry so bake until they are golden brown on top which should take about 20 minutes.
- While store-bought hummus works, if you have the time make your own hummus as it is fresh and just tastes better.
- If you're short on time, just buy some tzatziki at the store instead of making your own sauce.
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