Falafel subs

You won’t miss the meat – they’re delicious enough without it.

Less than 1 hour

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Falafel:
  • 1 onion, finely chopped
  • 1 clove garlic, crushed 
  • Vegetable oil, for frying
  • 3 Tbsp (45ml) each chopped fresh parsley and coriander
  • 1 Tbsp (15ml) ground cumin
  • 1 Tbsp (15ml) ground coriander
  • 2 cups (500ml) cooked brown lentils
  • 1 egg
  • 2 Tbsp (30ml) flour 
  • Juice (60ml) and grated peel of 1 lemon
  • 1 Tbsp (15ml) olive oil
Sauce:
  • 1 tub (175g) plain yoghurt
  • 1 Tbsp (15ml) each chopped fresh mint and coriander
  • Salt and milled pepper
Pickled red onion:
  • ½ cup (125ml) grape vinegar
  • ½ cup (125ml) water
  • 1 Tbsp (15ml) sugar 
  • 1 red onion, sliced
For serving:
  • 1 French loaf 
  • Handful each lettuce and shredded carrot 
  • 1 red chilli, sliced 
  • Handful each chopped basil and coriander

Method:

  1. Sauté onion and garlic in oil until brown. 
  2. Add herbs and spices and fry until fragrant.
  3. Add to cooked lentils. 
  4. Blend ¾ lentil mixture together with egg, flour, grated lemon peel and olive oil until it forms a thick paste. 
  5. Fold remaining lentils into mixture and roll into walnut-sized balls. 
  6. Bake in a 180°C preheated oven for about 20 minutes or until golden-brown.
  7. Mix sauce ingredients together. 
  8. Mix vinegar, water and sugar together until sugar has dissolved. 
  9. Cover onion with pickle mixture and allow to rest for at least 20 minutes. 
  10. Spread French loaf with sauce and add a couple of lettuce leaves and some shredded carrot.
  11. Top with falafel balls. 
  12. Serve with sliced chilli, basil, coriander and pickled red onion.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.