Green Falafel Sandwich with Beet Hummus

Vegan recipes are becoming more and more popular, but what about the rest of us? Falafel sandwiches can be made vegan with just a few simple swaps. This sandwich has a beautiful combination of flavors that is sure to please your taste buds.

The “Broma bakery hummus” is a delicious and healthy dip that can be made with fresh or canned chickpeas. The falafel sandwich is a great vegan option for lunch, dinner or breakfast.

A green falafel is the only thing better than a falafel. As in, a spinach, cilantro, and parsley-stuffed falafel. Some blogs will tell you that the greens provide an extra dose of vitamins and minerals. But I’ll tell you one thing: it gives your falafel a wonderful hue.

Falafel was always something I assumed you could only order in a restaurant. But this was my first falafel-making adventure, and it went off without a hitch. It was so much fun for me to make everything from scratch. Each mouthful was that much more enjoyable. Plus, they stayed fresh in the fridge for a long time.

This dish’s beet hummus is adapted from an earlier recipe of mine, and I highly suggest it. You may either make a full batch and save some for later (I use mine on sandwiches, as a carrot dip, and so on), or make a half batch and use it just for the sandwiches. Mini naan, which has a superb doughiness, is my recommendation for bread. Any kind of pita will suffice.


What is the best way to cook falafel at home?

Although these green falafel are deep fried, I swear that everyone can make them. Remember to keep the oven fan on throughout the frying process to avoid an oily odor in your home. To create homemade falafel, just follow these steps:

Create the falafel filling – To make the green falafel filling, just put all of the ingredients in a food processor and pulse until well blended. You don’t want to make a purée since some texture in the falafel is beneficial. However, everything should be carefully combined such that it sticks together when rolled into balls.

Freeze the uncooked falafel – Freeze the falafel for around 30 minutes before frying them. This will help them stay together in the oil and give them a wonderful crispy exterior.

Fry the falafel for a few minutes, or until they’re a beautiful golden brown hue. Before you start frying the green falafel, make sure the oil in your pan is approximately an inch deep and heated to 350oF. (If the oil temperature is too low, the falafel will just sit in the extra oil.)


Tips for preparing falafel at home

Keep the falafels tiny — you don’t want them to be too large or they won’t cook correctly. Not to mention how difficult it would be to cram them into a sandwich!

Fry the falafel in batches, no more than 5 to 6 at a time. This will keep the oil from decreasing in temperature and guarantee that all of the falafel cook at the same time.

Place the fried falafel on a platter lined with paper towels — Place the cooked falafel on a paper towel-lined dish to absorb any leftover oil while you finish frying the remainder of the falafel.


Putting together the green falafel sandwiches

Feel free to use any toppings you like on your falafel sandwiches. I topped mine with the delicious beet hummus (I enjoy how the somewhat sweet hummus balances out the herby, rich falafel), yogurt, and a few arugula leaves. If you have time, you might prepare a tzatziki-style sauce by mixing fresh garlic, olive oil, and dill into the yogurt. Instead of eating these green falafel as a sandwich, toss them on top of a salad. With this simple formula, you can do anything you want!





in the case of the green falafel

  • 2 quarts of spinach
  • a half cup of cilantro
  • a quarter cup of parsley
  • 1/2 onion, white
  • 3 garlic cloves
  • 1 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • a quarter teaspoon of red pepper flakes
  • a pinch of paprika
  • lemon juice (two teaspoons)
  • tahini (tahini) (tahini) (tahini)
  • 2 cups washed and drained canned chickpeas
  • flour (approximately 3–4 tablespoons)

for the remainder

  • naan or individual pitas
  • arugula
  • Yogurt, plain
  • 12 of the recipe Hummus made with beets


make the falafels

  1. Pulse the spinach, cilantro, parsley, onion, garlic, cumin, salt, red pepper flakes, and paprika in a food processor until finely chopped. Do not purée the mixture; it should still have some texture.
  2. Combine the lemon juice, tahini, chickpeas, and flour in a mixing bowl. Pulse the ingredients until it achieves a consistency that stays together when shaped into a ball but isn’t too finely pureed.
  3. Wax or parchment paper should be used to line a cookie sheet. Place falafels on a cookie sheet after rolling them into 2 inch balls. After completing the balls, place them in the freezer for 30 minutes to solidify.

prepare the falafel

  1. Fill a big cast-iron pan halfway with oil and cook until it reaches a depth of 1 inch. Preheat the oven to 350 degrees Fahrenheit.
  2. Remove the falafels from the freezer and cook 5-6 at a time. Cook for 30 seconds on one side, then continue to cook until the whole falafel is a deep golden brown, rotating periodically. Continue with the remaining falafels.

the sandwiches to be made

  1. On each pita, spread 2-3 tablespoons of beet hummus. Top with arugula, followed by 2-3 falafels, and finally yogurt.

Recipes for vegetarians from:

Roasted Eggplant with Lentils and Goat Cheese

Savory Bread Pudding with Rosemary and Olives

Green Goddess Pizza in the Spring

Mushroom Bolognese with Tagliatelle (Healthy Mushroom Bolognese with Tagliatelle) 

Zucchini Noodles with Avocado Pesto

The “how to hide beets in food” is a recipe that includes beet hummus. The recipe calls for green falafel sandwiches with beet hummus.

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