Stovetop Falafel Stuffed Sandwiches (vegan)
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.
Servings: 4 pita halves
Calories: 352kcal
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.
Notes
Storage:
The chickpea mixture can be stored in an airtight container in the fridge for up to 4 days. The tahini sauce also keeps well for up to 4 days. Assemble pitas fresh to keep them from getting soggy. Otherwise, you can store the stuffed pitas in an airtight container or wrapped in tinfoil for 2-4 days.
Tips + Modifications:
Use naan if you don’t have pita bread.
For less heat, remove the Sriracha sauce.
Add cucumber slices or shredded lettuce for crunch.
Double the tahini sauce and use it throughout the week as a dressing or dip.
Craving more tang? Add more chopped pickled onions!
Nutrition
Serving: 1stuffed pita half | Calories: 352kcal | Carbohydrates: 33g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 1162mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 648IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 3mg