| Prep: 30 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 18g | 2g | 34g |
| sugars | fibre | protein | salt |
| 5g | 7g | 10g | 1.2g |
Why I Love Portuguese Vegan Falafel Sandwich with Tzatziki Sauce
In the heart of Miami, where the sun kisses your skin year-round and the flavors of Latin America dance on your tongue, the Vegan Falafel Sandwich with Tzatziki Sauce feels like a refreshing Atlantic breeze. This recipe is more than just a sandwich; it’s a melody of flavors that blend seamlessly between Mediterranean influences and my own Cuban-Spanish heritage.
A Fusion of Influences
Growing up in a home where Caribbean and Spanish dishes were the norm, I never imagined that I would fall in love with the humble falafel. However, traveling and experiencing different cuisines opened my eyes to the beauty of culinary fusion. The Portuguese twist on the classic falafel sandwich brings a fresh perspective, making it both comforting and intriguing. The crispy falafel pairs perfectly with the creamy, tangy tzatziki sauce, creating a bite that is both hearty and refreshing.
The Magic of Tzatziki
Ah, tzatziki! This sauce could make anything taste like a million bucks. Made with vegan yogurt, garlic, cucumber, and fresh dill, it’s a lighter, plant-based take on the traditional Greek sauce. This vegan version doesn’t skimp on taste, thanks to the zesty lemon juice and robust olive oil. It’s the perfect partner for our crispy falafel balls, adding a touch of creaminess to each bite without overpowering the other flavors.
One of the aspects I love most about this recipe is its versatility. Similar to dishes like the Greek Gyro or Middle Eastern Shawarma, the Vegan Falafel Sandwich with Tzatziki Sauce is adaptable. You can serve it with a side of sweet potato fries, a simple Greek salad, or even mix things up by offering a variety of fresh veggie toppings like shredded carrots or pickled onions. For those who love to entertain, setting up a falafel sandwich bar with all the fixings is always a hit at gatherings.
This recipe was inspired by chefs like Chef Ana Oliveira, whose innovative vegan dishes have reshaped the way we think about plant-based cuisine. Her influence shines through in the careful selection of spices and herbs that make this falafel sandwich a culinary symphony.
Whether you’re enjoying it on a laid-back Sunday afternoon or serving it at a festive dinner party, the Vegan Falafel Sandwich with Tzatziki Sauce is destined to become a favorite. Its balance of flavors, textures, and wholesome ingredients make it a standout dish that’s both nutritious and incredibly satisfying. From my Miami kitchen to yours, this recipe is one I’m sure you’ll love just as much as I do.
What You’ll Need
- 2 cups dried chickpeas
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/4 tsp baking soda
- 2 tbsp all-purpose flour
- Vegetable oil for frying
- 6 pita breads
- 2 cups shredded lettuce
- 2 large tomatoes, sliced
- 1 large cucumber, sliced
Tzatziki Sauce
- 1 cup unsweetened vegan yogurt
- 1 medium cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
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Method
Step One
Rinse and drain the dried chickpeas, then place them in a large bowl. Cover with water and let them soak overnight, or for at least 8 hours.
Step Two
Drain the chickpeas and add them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, black pepper, salt, baking soda, and flour. Pulse until the mixture is well combined but still slightly coarse.
Step Three
Transfer the falafel mixture to a bowl and refrigerate for about 30 minutes to let the flavors meld and to make the mixture easier to shape.
Step Four
Meanwhile, prepare the Tzatziki Sauce. In a medium bowl, mix together the vegan yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and black pepper. Stir well to combine and refrigerate until ready to use.
Step Five
Take the falafel mixture out of the refrigerator and shape it into small balls or patties, about 1.5 inches in diameter.
Step Six
Heat vegetable oil in a deep skillet or pot over medium heat. Once the oil is hot, carefully add the falafel balls in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain any excess oil.
Step Seven
Warm the pita breads in a dry skillet or in the oven. Slice each pita in half to form pockets.
Step Eight
To assemble the sandwiches, open each pita pocket and stuff with shredded lettuce, sliced tomatoes, and sliced cucumber. Add a few falafel balls to each sandwich and top with a generous spoonful of Tzatziki Sauce. Serve immediately.
