Buffalo Falafel Sandwiches

This recipe has been sitting on my Pinterest board for a while. I was hesitant to make it because it seemed time consuming but it ended up not being too bad. We prepped the falafel mix before heading out to a 5k and left it in the fridge while we were gone. After the race it was easy to bake the falafel and the sweet potatoes in order to prep the sandwich for a tasty and filling dinner. All of the ingredients went together really well and I couldn't imagine removing anything. I've waxed poetic about my love for buffalo sauce before so I'll spare you, but it's pretty great. Dave liked that the sandwich was filling (he actually ran the 5k) and the fact that we were able to re-purpose the leftovers. We used the remaining buffalo falafels to make breakfast sandwiches for a few days -- add the falafel to your desired bread with an egg, cheese, and leftover sweet potato fries. 

Slightly adapted from Half Baked Harvest

-2 (16 ounce) cans chickpeas drained and rinsed
-1/2 sweet onion roughly chopped
-2 cloves garlic
-1 tablespoon olive oil
-1/2 cup all-purpose or whole wheat flour
-2 teaspoons baking powder
-1 teaspoon cumin
-A good pinch of salt and pepper
-1 small bunch fresh parsley
-1 cup prepared buffalo sauce
-4 sandwich thins

Ranch Yogurt 
-1/3 cup plain Greek yogurt
-1 teaspoon ranch seasoning
-1 tablespoon fresh parsley

-1/2 bag crinkle cut sweet potato fries, baked
-4 ounces gorgonzola cheese crumbled
-Lettuce of choice
-Thinly sliced cucumbers, optional

Ranch Yogurt
Mix together the Greek yogurt, ranch seasoning, and fresh parsley. Taste and adjust the seasoning as needed. Place in the fridge until it's time to make the sandwiches.

Falafel + Fries
Preheat the oven to 400 degrees.

To create the falafel combine the chickpeas, garlic, onions, olive oil, flour, baking powder, cumin, salt, and pepper and a food processor. Puree until smooth. Add the parsley and pulse to combine.

Once the falafel dough has come together scoop out about 1 tablespoon of dough and form it into small balls. Place on a greased baking sheet and bake for about 20 minutes. At this point you can multi-task and cook the sweet potato fries in the same oven according to the timing on the package. After 20 minutes remove the falafel from the oven, flip and gently brush them with the buffalo sauce. Bake for 5 more minutes.

To serve place lettuce on the bottom of the sandwich thin, top with the warm falafel and a drizzle of extra buffalo sauce. Add the sweet potato fries, ranch yogurt, and Gorgonzola cheese. Cucumbers are optional.

Cortado's favorite activity is creeping in the background of photos. 



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