Falafel Sandwich with Tomato-Cucumber Salad

Falafel Sandwich with Tomato-Cucumber Salad
Photo by Scott Phillips


  • 1 medium yellow onion, diced
  • ½ cup plain fine dry breadcrumbs; more as needed
  • 1 medium pickling cucumber or 1/3 English cucumber, halved and sliced ¼ inch thick
  • ½ tsp. ground coriander
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 Tbs. fresh lemon juice
  • 1 tsp. ground cumin
  • + 4 more ingredients
    • 1-½ cups cherry tomatoes, quartered
    • 7 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 pitas, warmed

Heat the oven to 425°F. In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more...

View full recipe at Fine Cooking


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