• Breakfast
  • Dessert
  • Dinner
  • lunch
  • Pantry Recipes
  • Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Daytime Vegan

Gluten and Soy Free Recipes for Endometriosis and Ovarian Cysts

  • Free Stuff!
  • Health Course
  • ABOUT
    • Who Is Monique
    • What Is Daytime Vegan
    • FAQ
  • Recipes
  • Shop
  • CONTACT
  • YouTube

Dinner

Fried Falafel Sandwich with Garlic-Lemon Sauce

Jump to Recipe Print Recipe
Share this...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

This crispy Fried Falafel Sandwich is quicker to make than the traditional falafel recipe! Thanks to my secret drying method, you will have that crumbly texture in a fraction of the time! Topped with homemade Garlic Lemon Cream Sauce makes for an even flavorful sandwich!


CLICK “JUMP TO RECIPE” (DIRECTLY BELOW THE TITLE OF THIS POST) TO SKIP THE BLOG POST AND GO DIRECTLY TO THE RECIPE!  YOU’LL MISS OUT ON HELPFUL TIPS FOR THIS RECIPE THOUGH.


fried falafel sandwich on a bun cut in half topped with sauce on a black plate
open face fried falafel sandwich topped with onion, tomatoes and sauce on a plate

Fried falafel is a natural plant-based dish, and with some little tweaks, it’s easily made vegan. With my secret drying method, you can get a very similar taste of fried falafel without having to grind dried chickpeas! 

Let me show you how it’s done, but first, you might be wondering….

…WHAT IS FALAFEL?

Falafel (say that five times fast I dare you lol), is popular street food in the Middle East. It’s widely believed to be a dish invented in Egypt about 1,000 years ago. 

Falafel is deep-fried balls traditionally made from ground dried chickpeas. It’s seasoned with traditional Middle Eastern spices like cumin and coriander.  

CAN VS DRIED CHICKPEAS (GARBANZO BEANS)

Traditionally this dish is made with unboiled, soaked dried chickpeas (also known as garbanzo beans) and then ground with a coffee grinder until it forms a crumbly mixture.  

To make this fried falafel recipe quicker, I used canned chickpeas. Canned beans, in general, are something most of us have in our cabinet, and it is super convenient.

So how will you get the same texture using canned beans? My secret method is to bake the chickpeas in the oven for about 15 to 20 minutes at 350 F to dry them out. That helps tremendously with the consistency. 

IS A FRIED FALAFEL SANDWICH HEALTHY?

I would never suggest that fried food is healthy, BUT it’s a healthier option than other fried foods. Chickpeas are a great source of fiber, plant-based protein, as well as complex carbohydrates. 

To make this healthier, you can always try air frying it. I have not tested this method with this recipe, but I have air-fried Crispy Cauliflower Steaks and it was crispy and delicious!

You can also bake your falafels. I did this in the original version of this recipe, and it’s delicious tho it won’t be as crispy.

Also, it can be made healthy, depending on how you serve it. For this fried falafel sandwich, I topped it with my Garlic Lemon Sauce which is made with a based of healthy creamy cashews! 

HOW TO MAKE FRIED FALAFEL SANDWICH

1. Bake the Canned Chickpeas

  • Bake canned chickpeas at 375 degrees F for 15 – 20 minutes. This process helps dry the chickpeas a little to avoid super soggy falafel.
  • Place onion, garlic, parsley, and cilantro in the food processor and process until the onion is finely chopped.
  • Add chickpeas and process until the chickpeas are small grains.
  • Add the seasonings and process.
  • canned chickpeas spread out on a baking sheet
    1
  • onions, garlic, parsley, and cilantro in a food processor being chopped
    2
  • chickpeas being added to food processor with chopped onions, garlic, and parsley
    3
  • seasonings being added to food processor
    4

2. Form the Patties & Pan Fry

  • Use a ½ cup measuring cup to form patties. You can oil the measuring cup to help with sticking.
  • Pan-fry both sides until brown.
  • This is what the inside should look like.
  • mashed chickpeas in a measuring cup
    5
  • chickpea falafel patties being fried in a oiled pan
    6
  • one cut opened falafel patty held in hand to show inside textured
    7

3. Make the Sauce

  • Blend cashews, onion garlic, lemon juice, water, and salt until smooth.
  • Add cilantro and green onion. Pulse for a few seconds until specs of green are throughout the sauce.
  • This is what the sauce should look like.
  • cashews and onion in a blender
    8
  • cilantro being added to the blender
    9
  • cashew sauce in a blender with a spoon
    10

Assemble the cooked falafel patties on buns with sauce and desired toppings and serve!

HEALTH BENEFITS:

As mentioned above, chickpeas (garbanzo beans) are complex carbohydrates meaning that your body slowly digests these carbs over time preventing highs and lows from energy spikes you get with simple sugars. 

Chickpeas are also a great source of plant-based protein. One cup of chickpeas contains about 15 grams per protein PLUS you get the added benefit of fiber! 

***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner.  All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.

fried falafel paties on top of a salad with sauce drizzled on top

RECENT POSTS

  • Pinterest graphic of winter roasted squash and red onions roasted on a baking pan
  • a 2 grid Pinterest graphic of a vegan gluten free cake showing top angle of cake and 1 slice of cake
  • pinterest graphic of potato salad on a blue plate mixed with tamarind sauce
  • pinterest graphic of one carnita filled poblano pepper on a plate ate into with a fork and knife on the plate
  • Vegan Wrap Recipe with Jerk Spiced Veggies
  • Korean Rice Cake Stir Fry
  • Fried Falafel Sandwich with Garlic-Lemon Sauce
  • Super Moist Gluten Free Chocolate Cupcakes & Cake
  • Vegan Gluten Free Dairy Free Bread

Save the recipe on Pinterest to Make Later!

2 grid pinterest graphic photo of cut open fried falafel sandwich and open face falafel sandwich

Join over 20,000 Daytime Vegan Tribe Members on Instagram!

Also stay in touch by joining me on Pinterest, Youtube, and Facebook

Don’t Know Where To Start On Your Healthy Journey?  Download My Free Meal Plan & Healthy Eating Guide!

Daytime Vegan Free Meal Plan and Guide
fried falafel sandwich on a bun cut in half topped with sauce on a black plate

Fried Falafel Sandwich with Garlic-Lemon Sauce

Print
Course Dinner, Lunch, Main Course
Cuisine American, Mediterranean
Keyword falafel using canned chickpeas, fried falafel, fried falafel sandwich
Prep Time 2 hours 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings 4 sandwiches
Calories 443 kcal
Author Daytime Vegan

Ingredients

  • 2 cups garbanzo beans or chickpeas
  • 1/2 cup yellow onion, roughly chopped
  • 5 garlic cloves
  • 1/2 cup parsley
  • ½ cup cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon baking powder
  • salt to taste
  • 2 tablespoons chickpea flour
  • 2 tablespoons olive oil, more if necessary
  • burger buns
  • lettuce
  • 2 tomatoes , sliced
  • 1 onion , sliced

Garlic Lemon Sauce

  • 1 cup cashews
  • ¼ cup red onion
  • 2 garlic cloves
  • juice of 1 lemon
  • 1/2 cup water
  • salt to taste
  • 1 sprig green onion
  • 1/4 cup cilantro

Instructions

Falafel

  1. Preheat the oven to 350F. Lightly oil a baking sheet with 1 tablespoon olive oil.
  2. To make the patties, place the canned chickpeas on a baking sheet and bake for 10 – 15 minutes. Remove from the oven and set aside.

  3. Place the onion, garlic, parsley, cilantro, baking powder, and seasonings in a food processor of process until everything is chopped small.

  4. Add the chickpeas and process until the chickpeas are finely chopped.

  5. Add the chickpea flour and pulse a few times until it is thoroughly mixed

  6. Use a 1/2 cup measuring cup to make the patties. Place a pan on medium heat. One hot, pan fry the patties until they are golden brown on each side (about 3-5 minutes per side).

  7. Assemble the sandwiches with the falafel patties, toppings, and lemon garlic sauce.

Lemon Garlic Sauce

  1. Blend the first 6 ingredients until smooth.

  2. Add the green onion and cilantro and pulse until specs of green are throughout the sauce.

Recipe Video

Recipe Notes

If you use dried chickpeas, then skip the oven drying step.

Nutrition Facts
Fried Falafel Sandwich with Garlic-Lemon Sauce
Amount Per Serving (1 sandwich)
Calories 443 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Sodium 29mg1%
Potassium 899mg26%
Carbohydrates 46g15%
Fiber 10g42%
Sugar 11g12%
Protein 16g32%
Vitamin A 1522IU30%
Vitamin C 27mg33%
Calcium 141mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
 

Share this...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly


51 Comments

Subscribe

Get the latest delicious goodness straight to your inbox!

Previous Post: « Super Moist Gluten Free Chocolate Cupcakes & Cake
Next Post: Korean Rice Cake Stir Fry »

Reader Interactions

Comments

  1. AvatarKylie cre8tone says

    June 7, 2016 at 5:29 am

    Such a lovely recipe.. I like the presentation of your food too! Looks tempting and yummy!

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 6:14 am

      Thanks

      Reply
  2. AvatarRaya says

    June 7, 2016 at 10:04 am

    Wow all these recipes look extremely delicious. Can’t wait to try making them myself 🙂

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 4:55 pm

      Thank you!

      Reply
  3. AvatarAnna Nuttall says

    June 7, 2016 at 11:28 am

    I should show this my mum as she type 2 diabetic and she *trying* to be vegan – she not quite got the hang of it. So I always on the look out for new vegan recipe. Thank you for this 🙂 xx

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 4:55 pm

      Awesome! I hope she can try some of the recipes. Thank you! 🙂

      Reply
  4. Avatarroch says

    June 7, 2016 at 11:32 am

    Just curious, does the Pink Himalayan Salt taste any different from the typical salt that’s sold in the market? It’s fascinating that it’s colored pink. I also wonder how it became pink.

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 4:55 pm

      I’m sure it tastes different than iodized salt, but to me it tastes the same as the Sea Salt and Kosher Salt I used to use. I love that it is naturally pink too! 🙂

      Reply
  5. AvatarJane Rosewood says

    June 7, 2016 at 11:57 am

    I totally agree with you. I think it’s all about balance in life in everything we do (Including salt). And the recipes look great. Definitely going to try them out!

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 4:51 pm

      Thank you!

      Reply
  6. AvatarBhushavali says

    June 7, 2016 at 9:07 pm

    Chickpeas patty is pretty interesting. Infact the Indian Subway restaurant chain has something like this. It has so many veg options infact…. Oh damn, I’m missing it!!

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 10:47 pm

      lol! I brought back some memories, huh?! I wish the Subway here had that option. 🙂

      Reply
  7. AvatarLana Slaybell says

    June 7, 2016 at 9:55 pm

    Until now, I still haven’t taken my culinary assessment yet, and I still have no idea what to cook. We have to cook 11 dishes in like 4 hours. Imagine that! Your blog really helps me decide on what I should make. I still have no idea what to make for the salads.

    Reply
    • Daytime VeganDaytime Vegan says

      June 7, 2016 at 10:48 pm

      You’re in culinary school?! Cool!! I remember having to cook a bunch of dishes for my final semester. It was fun, but a little nerve-wrecking. Good luck! Glad I could be a little help for you. 🙂

      Reply
  8. AvatarFernando C Lachica says

    June 8, 2016 at 12:23 am

    Personally I loved vegetables but I am not a Vegan all the way. Yes, rock salt is better than iodized one. Well, everyone’s preferences differs but healthy eating is a must for all.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 12:28 am

      Well that’s great because this lifestyle is not 100% vegan. Thanks for visiting!!

      Reply
  9. AvatarJason Panuelos says

    June 8, 2016 at 1:58 am

    The falafel is GORGEOUS! I wish we had these in ingredients in Manila! :O

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 2:23 am

      Thank you so much!!

      Reply
  10. AvatarTaria Shondell Faison says

    June 8, 2016 at 2:16 am

    You have some really interesting recipes. I have wanted to try new healthier recipes for my family and I can try some of yours!

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 2:22 am

      Thank you!!

      Reply
  11. AvatarFred H says

    June 8, 2016 at 2:32 am

    I cannot imagine the combination of spices with avocado. I usually take my avocado with milk, and is it. Chick pea falafel also very interesting. Does it taste like hummus?

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 2:37 am

      Oooh, avocado and milk sounds so interesting! No, it does not taste like hummus!! Falafel has more seasoning and spices in it than hummus. 🙂

      Reply
  12. Avatarphyliciamarie says

    June 8, 2016 at 5:09 am

    i totally agree, sodium is essential, we just need to cut back on it because we consume a lot of salty food already. I love salty food, but when I have too much sodium I bloat.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 5:23 am

      Ugghh, salt makes me bloat too! It sucks, but I’ll never completely cut out salt because I love me some salty food too! lol

      Reply
  13. AvatarLee rosales says

    June 8, 2016 at 6:41 am

    Great recipe for health junkies. Not for me though.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 6:47 am

      lol! what a ridiculous comment to leave on a HEALTH FOOD BLOG!

      Reply
  14. AvatarElizabeth O. says

    June 8, 2016 at 7:56 am

    These are all lovely recipes. You never fail to make appetizing food and that smoothie is a nice change from all the berries. I think you can’t cut sodium completely, but you can’t have too much of it either. It’s good to have a balance.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 4:48 pm

      Thank you, I agree! It’s good to have balance.

      Reply
  15. AvatarFranc Ramon says

    June 8, 2016 at 11:57 am

    I think salt can go well with smoothies. Even milk teas now come with rock salt variety. It’s also needed in right amount by our system.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 4:47 pm

      Oh I didn’t know that about milk teas and rock salt! Thanks for sharing 🙂

      Reply
  16. AvatarJessy @ The Life Jolie says

    June 8, 2016 at 4:07 pm

    These sound awesome- I wish they were my lunch today!

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 4:46 pm

      lol, thank you!

      Reply
  17. AvatarTiffany Yong says

    June 8, 2016 at 6:24 pm

    I didn’t know one cup of raw celery contains about 96 milligrams of sodium! But I do know Pink Himalayan salt is pretty good and appropriate amount of sodium is good for health.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 7:07 pm

      Yes, that was interesting for me to learn as well!

      Reply
  18. AvatarMay Palacpac says

    June 8, 2016 at 11:11 pm

    I’ve tasted a mango smoothie with salt in it, it made the taste a bit more interesting. After reading so much about food scares and all, I’ve come to the conclusion that “anything excessive is bad” still holds true 😉

    You know, I’ve not tasted a falafel yet, I’m thinking of trying your recipe one of these days. I wonder if I’ll like it.

    Reply
    • Daytime VeganDaytime Vegan says

      June 8, 2016 at 11:30 pm

      I agree. Too much of anything isn’t always a good thing! I think you’ll like the recipe! Hope you give it a try. Thanks! 🙂

      Reply
  19. AvatarSunshine Kelly says

    June 9, 2016 at 2:18 am

    Thanks for the healthy eating tips and all these delicious and healthy recipes. I think this weekend I am going to try the Clam Soup with Baby Scallops, Garlic, and Thyme.

    Reply
    • Daytime VeganDaytime Vegan says

      June 9, 2016 at 2:19 am

      Thank you! I hope you like it. 🙂

      Reply
  20. AvatarShub says

    June 9, 2016 at 9:59 am

    Tomato-Avocado is an interesting combo! Just wondering whether the sourness of tomato takes over creaminess of avocado…Falafel recipe is superb.

    Reply
    • Daytime VeganDaytime Vegan says

      June 9, 2016 at 11:49 pm

      It doesn’t in my opinion. I think the avocado really helps smooth out all the flavors. Thank you! 🙂

      Reply
  21. AvatarRoxy C says

    June 9, 2016 at 12:53 pm

    I’m not sold on this tomato-avocado smoothie. It seems like it would almost be drinking cold soup or something. However, I am 100% here for that clam soup! Looks yummy!

    Reply
    • Daytime VeganDaytime Vegan says

      June 9, 2016 at 11:48 pm

      You’re right! There isn’t much difference between savory smoothies and cold soups honestly. I like cold soups sometimes though. Either way, it’s tasty! 🙂

      Reply
  22. AvatarJasmine Watts says

    June 9, 2016 at 12:54 pm

    Yumm.. This recipe looks delicious and I would love to try this recipe today!!

    Reply
    • Daytime VeganDaytime Vegan says

      June 9, 2016 at 11:47 pm

      Thanks

      Reply
  23. AvatarMaya says

    June 9, 2016 at 4:08 pm

    I totally agree! Its all about balance and figuring out what is right for YOUR body! I’ve been looking for some new recipes to try, this is a must!!!

    Reply
    • Daytime VeganDaytime Vegan says

      June 9, 2016 at 11:47 pm

      I’m glad you agree! Thank you!

      Reply
  24. AvatarPal Raine says

    June 10, 2016 at 3:25 am

    I tasted a cake using the Himalayan salt and its very yummy! I love the taste so much, that is why I keep coming back to this CAKE HOUSE.

    Reply
  25. AvatarInfinity Laser Spa says

    February 20, 2020 at 3:36 pm

    You had me at lemon garlic cream. I do love to add a lot of garlic to dishes! It is so good, isn’t it? I love the idea of this sandwich and will definitely give it a try!

    Reply
    • Daytime VeganDaytime Vegan says

      February 21, 2020 at 1:15 am

      Thank you!! I add garlic to practically everything!

      Reply
  26. Avatarkomal says

    February 28, 2020 at 9:35 am

    She types 2 diabetes and wants to be vegan. So I am always looking for new vegan recipes. Thanks for this for xx

    Reply
    • Daytime VeganDaytime Vegan says

      March 11, 2020 at 12:30 am

      Sorry for the late reply! My pleasure 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi there!

Daytime VeganMy name is Monique and welcome to Daytime Vegan! I am a chef & health mentor. I create delicious global inspired vegan recipes to encourage you to eat more plant-based foods, even if you’re not 100% vegan!

I started this lifestyle in order to heal my disease, Endometriosis, and my Ovarian Cysts.
Adding more whole plant foods to my diet, & decreasing the amount of meat & processed foods I consume, was the best decision I could have made for my health. Daytime Vegan focuses on nutrition, not calories. Consuming mostly Whole Plant Foods on a daily basis is key to good health.

Learn more in the ABOUT Section.

Stay Connected!

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Daytime Vegan Free Meal Plan and Guide

Meal Planning and my list of Kitchen Essentials keep me on track. Use these freebies to get  started on your healthy journey!

Sign Up For My Free Guide

You're One Step Closer to New Heathly Eating Habits!

Must Read Pantry Recipes

gluten free bread loaf with one slice covered with jelly

Vegan Gluten Free Dairy Free Bread

all four milks in a row

4 Non Dairy Milk Recipes | Vegan Chocolate Milk!

Most Popular Recipes

several wraps on a serving board

Vegan Wrap Recipe with Jerk Spiced Veggies

posted in lunch

stir dish in a bowl with vegan cheese stretching from the fork

Korean Rice Cake Stir Fry

posted in Dinner

fried falafel sandwich on a bun cut in half topped with sauce on a black plate

Fried Falafel Sandwich with Garlic-Lemon Sauce

posted in Dinner

Fudge Brownie Cupcake

Super Moist Gluten Free Chocolate Cupcakes & Cake

posted in Dessert

gluten free bread loaf with one slice covered with jelly

Vegan Gluten Free Dairy Free Bread

posted in Pantry Recipes

Latest in the shop

  • Couscous Salad with Red Peppers & Avocado Vinaigrette Daytime Vegan Monthly Meal Plans $25
  • Daytime Vegan Cookbook Daytime Vegan Cookbook $23

Copyright © 2022 Daytime Vegan