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Greek falafel sandwich on cutting board

Greek Falafel Naan Sandwich

If you're looking for an easy falafel recipe that has great flavor, this greek falafel naan sandwich will become your go-to!
Course Main Course
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 sandwiches
Calories 755kcal
Author Ryan Beck


Baked Falafel

  • 2 (15.5 ounce) cans chickpeas, rinsed and drained
  • 1/2 cup fresh Italian parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 garlic cloves, minced
  • 3 tbsp toasted sesame seeds
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 1/2 jalapeño, seeded (leave seeds if you want more heat)
  • 1 tsp 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

  • 1/4 cup tahini
  • 1 lemon, juiced
  • 1/4 cup freshly grated parmesan cheese
  • 2 tbsp toasted sesame oil
  • 1 cup fresh basil
  • 1 jalapeño, seeded (leave seeds if you want more heat)
  • 1 garlic clove, minced
  • 1 tbsp honey
  • Pinch of salt and black pepper


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 tbsp 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 tbsp 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.


Serving: 1sandwich | Calories: 755kcal | Carbohydrates: 84g | Protein: 25g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 1780mg | Potassium: 17mg | Fiber: 11g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 33.8mg | Calcium: 400mg | Iron: 5.9mg