Falafel Tahini Cinnamon Sandwich

Falafel Sandwich with a touch of Christmas? Well, here you go! Crispy falafel with a tahini cinnamon sauce. This loaded street food style sandwich is so good, and makes for a fun, delicious, and different weeknight dinner!

Ingredients

Ingredients
Servings:
Falafel Sandwich
g
Chickpeas
Yellow Onion
small
Garlic Clove
g
Fresh Parsley
tsp
Ground Cumin
tsp
Ground Cardamom
Pita Bread
Tomato
g
Baby Spinach
Salt & Pepper to taste
Vegetable Oil
Cabbage Carrot Mix
g
Purple Cabbage
Carrots
tbsp
Sesame Oil
tbsp
Agave Syrup
tbsp
Red Wine Vinegar
tbsp
Soy Sauce
Tahini Cinnamon Sauce
tbsp
Lemon Juice
tbsp
Tahini Paste
tbsp
Ice Water
tsp
Ground Cinnamon
tsp
Ground Cardamom
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Drain the chickpeas and rinse thoroughly with water. Peel and dice the onion and garlic. Wash parsley, shake dry, pluck off the leaves and chop finely. In a medium bowl, mash the chickpeas with the onions, garlic, parsley, cumin, cardamom. Season with salt and pepper.
  2. Form the chickpea mass into small balls. Heat the oil in a small saucepan and bake the falafels in hot oil for about 3 minutes, until golden brown. Then drain on the kitchen paper and set aside to cool down.
  3. Cut the red cabbage into fine thin strips. Peel the carrots and cut them into thin sticks as well. In a medium bowl, mix the vegetables with the soy sauce and knead well for about 1 minute. Add all other ingredients to the vegetables and mix well till evenly combined.
  4. Wash the tomatoes and cut into cubes. Wash the baby spinach and spin dry.
  5. In a small bowl, stir together all the ingredients for the sauce and season with salt and pepper. Add a tablespoon water, if it is too thick.
  6. To assemble, top the pita breads with spinach, cabbage carrots mix, tomatoes and falafel. Add the tahini cinnamon sauce as desired.

Preparing In The Kitchen
  1. Drain the chickpeas and rinse thoroughly with water. Peel and dice the onion and garlic. Wash parsley, shake dry, pluck off the leaves and chop finely. In a medium bowl, mash the chickpeas with the onions, garlic, parsley, cumin, cardamom. Season with salt and pepper.
  2. Form the chickpea mass into small balls. Heat the oil in a small saucepan and bake the falafels in hot oil for about 3 minutes, until golden brown. Then drain on the kitchen paper and set aside to cool down.
  3. Cut the red cabbage into fine thin strips. Peel the carrots and cut them into thin sticks as well. In a medium bowl, mix the vegetables with the soy sauce and knead well for about 1 minute. Add all other ingredients to the vegetables and mix well till evenly combined.
  4. Wash the tomatoes and cut into cubes. Wash the baby spinach and spin dry.
  5. In a small bowl, stir together all the ingredients for the sauce and season with salt and pepper. Add a tablespoon water, if it is too thick.
  6. To assemble, top the pita breads with spinach, cabbage carrots mix, tomatoes and falafel. Add the tahini cinnamon sauce as desired.

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