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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 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
  • 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


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.


  • 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.


Serving: 1g | 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