Falafel Sandwiches

The Physicians Committee
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Falafel Sandwiches

falafel-sandwich

Ingredients: 50 Servings

  • 8-1/3 quarts Chickpeas, cooked or canned    
  • 5 cloves Garlic cloves, pressed        
  • 2-1/3 tablespoons Bread crumbs        
  • 1 quart Celery, minced        
  • 3 cups Onions, chopped        
  • 5 teaspoons Cumin, ground        
  • 5 teaspoons Turmeric        
  • 5 teaspoons Cayenne pepper        
  • 4 cup, 3 tablespoons Tahini        
  • 16 ounces (2 cups) Lemon juice        
  • 16 ounces (2 cups) Water        
  • 3/4 tablespoon Black pepper        
  • 3/4 tablespoon Basil        
  • 25 pitas Whole-wheat pita bread, halved        
  • 1-1/2 gallons Lettuce        
  • 100 slices Tomato slices

Serving

½ pita bread

Directions

1. Mash the chickpeas. Mix well with garlic, bread crumbs, celery, onions, cumin, turmeric, and cayenne pepper. Roll into golf-ball size balls and fry in 350 F oil until golden.

2. Blend sauce ingredients until creamy paste is formed.        

3. Fill each half pita with two falafel balls, 2 ounce ladle (1/4 cup) sauce, 1/2 cup lettuce, and 2 tomato slices
 

Nutrients Per Serving

  • Calories 412 kcal    
  • Saturated Fat 2.5 g    
  • Iron 6 mg
  • Protein    16 g    
  • Cholesterol 0 mg    
  • Calcium    163 mg
  • Carbohydrate 52 g
  • Vitamin A 635 IU    
  • Sodium 169 mg
  • Total Fat 18 g    
  • Vitamin C 11 mg    
  • Dietary Fiber 13 g