NYC Style Falafel Sandwich

For the Falafel:

1. Gather the ingredients.

2. Begin by adding the chickpeas to a food processor and pulse until chunky.

3. Add in the parsley, cilantro, garlic, onion, cumin, lemon juice, flour, salt, and red pepper flakes, and pulse until all the ingredients are minced and not pureed smooth.

4. Season with salt to taste. Place the mixture in the fridge. 

5. Heat the oil to 375 F.

6. Once the oil is hot, remove the falafel mixture from the fridge and roll them into little balls about the size of a pingpong ball.

7. Add a few to the hot oil, being sure not to crowd them, and cook until golden brown, about 3 minutes.

For the Garlic Tahini Dressing:

1. Gather the ingredients.

2. In a small bowl, whisk together tahini, garlic, olive oil, chopped parsley, and lemon juice.

3. Add water, little by little, until desired thickness occurs. Season with salt to taste. Let sit for at least 10 minutes before using.

For the Sandwich

1. Gather the ingredients.

2. Begin by warming pita. Meanwhile, in a small bowl, add onion, carrots, cucumber, tomato, pickled beets, garlic pickles, chickpeas, parsley, dill and red wine vinegar and salt to taste.

3. Add the plain Greek yogurt to the middle of the warmed pita and top with half the pickled veg mixture. Add falafel balls, garlic tahini lemon dressing, and the rest of the pickled vegetable mixture. Add hot sauce if desired.

4. Fold stuffed pita in half and use aluminum foil to keep half the sandwich wrapped. Peel back the foil as you eat it, sort of like a burrito.

5. Enjoy.