Stovetop Falafel Stuffed Sandwiches (vegan)

5 from 1 vote

If you love a flavorful, filling sandwich that doesn’t skimp on freshness, these Stovetop Falafel Stuffed Pita Sandwiches are for you. They’re packed with spiced chickpeas, creamy hummus, and topped with sweet-and-savory tahini sauce. This is one of those easy, plant-based meals that checks all the boxes: it’s hearty, fast to make, and completely vegan.

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch

Cuisine: Mediterranean

Keyword: chickpeas, falafel, pita, pita bread, stuffed pita, tahini, tahini sauce, vegan lunch

Servings: pita halves

Calories: 352kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 saute pan

Ingredients

For the stuffed pitas

2 pieces of pita bread
3 tablespoons extra virgin olive oil
1 jalapeno, deseeded and minced
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon coriander
½ teaspoon salt
2 (15.5 oz) cans of chickpeas, rinsed and drained
¼ cup restaurant style salsa
⅓ cup jarred roasted bell pepper, minced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
8 tablespoons store-bought hummus

For the tahini dipping sauce

¼ cup runny tahini
2 tablespoons fresh lemon juice
1 tablespoon soy sauce *coconut aminos works, too
1 tablespoon maple syrup
1 tablespoon Sriracha
1 tablespoon dairy-free yogurt
¼ cup minced pickled onion

Instructions

Make pickled onions. *I like to make these the day before and store them in the fridge. The pickled onions will be added to the optional tahini sauce.
Add 2 tablespoons of extra virgin olive oil to a pan over low-medium heat. Add the minced jalapeno and garlic, and sauté for about 2 minutes, stirring frequently.
Add the rinsed chickpeas, cumin, smoked paprika, coriander, and salt and cook another 3-4 minutes until the chickpeas are soft.
Drizzle the chickpeas with the last tablespoon of extra virgin olive oil, toss, and remove the pan from the heat. Carefully smash the chickpeas with a potato masher until all of the beans are completely smashed.
Return the pan to the heat, add the salsa and bell peppers, and cook for another 2 minutes or so.
Finally, add the fresh cilantro and parsley and more salt as needed, and cook for another 2 minutes. Remove the pan from the heat.
Cut the 2 pieces of pita bread in half and open the pockets. Spread about 2 tablespoons of hummus inside each pita half. And then add 1/4 of the falafel mix to each of the four pita breads.
Grill each of the stuffed pitas on both sides as well as the opening of the falafel mixture over medium heat until they begin to brown.
Make the tahini dipping sauce by adding everything but the pickled onion to a bowl and mixing well. This includes tahini, soy sauce, maple syrup, Sriracha, garlic, lemon juice, and vegan yogurt. Then, mix in the minced pickled onion.

Nutrition