Middle Eastern Falafel Sandwich

Chickpeas and broad beans help keep even meat-eaters satisfied with this Middle Eastern sandwich. The flavours of garlic, chilli, parsley, cumin and coriander are complimented with a tahini mayonnaise and an extra zing thanks to KNORR Lime Powder.

Dry chickpeas 250 g
Dry broad beans 500 g
Onion, finely chopped 100 g
Garlic, finely chopped 20 g
Red chilli, finely chopped 20 g
Parsley, finely chopped 150 g
Cumin powder 5 g
Coriander 5 g
Bicarb soda 15 g
KNORR Vegetable Booster 2.4 kg 30 g

KNORR Vegetable Booster 2.4 kg

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Oil, to fry

Falafel Mix
- Soak chickpeas and broad beans in cold water overnight, drain well.
- Process all ingredients, except oil in a food processor until smooth.
- If the mix is dry, add a little water to get a wet crumble mix that is easy to shape.
- Shape falafel mix into balls, adding a little extra water if mix is dry.
- Deep fry at 160 degree Celsius until golden brown.
Tahini Mayo
- Blend all ingredients.
Sandwich
- Spread bread on a chopping board, crush falafel pieces on top with all vegetables.
To Serve
- Drizzle tahini mayo sauce, wrap and serve.
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