Baked Falafel Sandwich

This easy and delicious falafel is topped with fresh summer vegetables you may have in your own garden!

Baked Falafel Sandwich

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time




  • 2 whole wheat pitas, cut in half

  • 1 cup diced cucumber

  • 1 tomato, diced

  • 1 cup shredded spinach

  • 1 8 oz. container pain Greek yogurt

  • 2 tbsp. fresh dill, chopped

  • 2 tbsp. macadamia nut oil

  • 1 can white beans, drained and rinsed

  • 2 cloves garlic, minced

  • 2 tbsp. Tahini

  • 1 tbsp. + 1 tsp. lemon juice

  • 1 tsp. coriander

  • 1 tsp. cumin

  • 1 tbsp. dried parsley

  • 1 tbsp. whole wheat flour


  • In a large bowl, add rinsed beans and mash with your hands or a potato masher. Add garlic, tahini, 1 tbsp. lemon juice, coriander, cumin, parsley and flour. Mix until well combined.
  • In a large nonstick skillet, heat macadamia nut oil, scoop falafel mixture with an ice cream scooper into the pan, flattening with a spatula. Cook until gold and flip, about 3-5 minutes on each side.
  • While patties are cooking, combine Greek yogurt, dill and 1 tsp. lemon juice in a small bowl.
  • Place one patty on each pita, top with yogurt sauce, cucumber, tomato, and half cup shredded spinach and serve!
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