Rina Younan's Falafel Sandwich

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 4 to 6 servings
Share This Recipe



Canola oil, for frying

1 pound dried chickpeas, soaked overnight 

2 tablespoons all-purpose flour 

2 teaspoons cumin 

2 teaspoons salt 

2 teaspoons ground turmeric 

1 teaspoon chile flakes 

1 teaspoon ground coriander 

5 large cloves garlic 

1 yellow onion, chopped 

1/2 bunch fresh cilantro, chopped 

1/2 bunch fresh curly parsley, chopped 

1/4 cup white sesame seeds

Feta Garlic Mousse:

3/4 teaspoon unflavored powdered gelatin

1/2 cup heavy cream 

6 ounces feta

6 cloves garlic, roasted 

2 tablespoons olive oil 

Kosher salt 

Freshly ground black pepper 

Wheatberry and Honey Pita:

4 cups white flour, plus more for dusting

2 tablespoons sugar 

2 tablespoons yeast 

1 cup wheatberry flour or 2/3 cup wheatberries, milled in blender then sifted

1/4 cup honey 

1/4 cup good quality olive oil, plus more for greasing

2 teaspoons kosher salt 


  1. For the falafels: Fill a large skillet halfway up the side with oil. Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
  2. Place the chickpeas, flour, cumin, salt, turmeric, chile flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency. Chill for 10 minutes in the fridge.
  3. Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds. Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side. Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain.
  4. For the mousse: Dissolve the gelatin in 1 tablespoon water. Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes. Pull off the heat and stir in the gelatin and olive oil. Then place in a blender and blend until very smooth. Scoop the mixture into a shallow bowl or container and season with salt and pepper. Refrigerate or blast chill, and set aside.
  5. For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast. Cover and let it rise in a warm place for 10 minutes.
  6. Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment. Beat until the dough is soft, 10 minutes. Turn the dough onto a floured cutting board and cut into 4 to 8 pieces. Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round. Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes.
  7. To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve.