Any who has been to Israel will tell you that it’s not a trip without a great falafel sandwich for lunch. On a long day of touring, that falafel sandwich is a welcomed way to refuel and ends up with memories tied to the smells and taste of the quintessential Israeli lunch staple.
Falafel is a fried ball made of chickpeas, herbs and spices and often onions. While it originated most likely in Egypt, it is prevalent around the middle east. It is typically served in a fresh pita bread with cabbage salad, tahini sauce and pickles.
So, with it not being possible to visit Israel, how can you make an authentic Israeli falafel sandwich at home?
SCROLL DOWN FOR INSTRUCTIONS AND VIDEO!
Well first of all, we recommend you get falafel mix to make your falafel. We recommend this mix from Osem, and Israeli company. Make the falafel as directed.
***Some tips from us:
First heat the oil on full flame and once it reaches a very hot temperature (approximate 10 minutes), lower to medium/low flame. Having the oil at the right temperature, prevents the falafel balls from breaking up. The desirable size of a falafel ball is approximately the size of a walnut. You may wish to use an ice cream scooper to make the balls like this one.
Pita Bread (Makes 7-10)
We suggest you make a great fresh pita from scratch for your falafel! Nothing is quite as good as fresh hot pita bread.
1 lb Flour
.2 oz Dry Yeast
.3 oz Salt
.3 oz Sugar
1.25 c. Water
- Add flour, yeast, salt and sugar together. Mix well.
- Add warm water slowly and mix on low with dough hook in mixer. Allow dough ball to form.
- Cover dough with plastic wrap and let rise for 1.5 hours until double in size.
- Remove from bowl and knead out air.
- Roll out into load shape and cut off pieces into approximately 3 ounce pieces. Form into balls.
- Cover dough balls with towel for 10 minutes.
- Roll out first ball into 1/4 inch thickness.
- Preheat nonstick pan to med/high heat.
- Place dough into pan and cook while moving the pita for around 30 seconds before flipping.
- Repeat and continue to cook until the famous “pocket” forms.
- Continue flipping for about 2.5 minutes. Remove to plate.
- Cover and continue making more pitas!
How to Fill You Falafel Sandwich
Israeli cabbage salad is a classic Israeli appetizer and side dish. Not unlike American coleslaw, this dish is sour and creamy. Serve alongside dinner, lunch, or in a pita falafel sandwich.
1 small head cabbage, shredded
1 tablespoons white sugar, or to taste
1 tablespoon lemon juice
A pinch of white paper
1/4 teaspoon salt
Place the shredded cabbage in a mixing bowl along with white paper , sugar, lemon
juice, and salt. Mix to coat.
For the creamy version , let chill for one hour before serving.
The sauce in falafel sandwich helps bring the whole sandwich together and adds in great flavor and moisture. It’s not a true falafel sandwich without it!
2 medium-to-large cloves garlic, pressed or minced
¼ cup lemon juice
2 tablespoons tahini
½ teaspoon fine sea salt
Pinch of ground cumin
6 tablespoons ice water, more as needed
1. In a small bowl, combine the garlic and lemon juice. Let the mixture rest for 10minutes, to give the garlic time to infuse the lemon juice with flavor.
2. Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
3. Add water , whisking after each addition until smooth. (It may seize up, don’t worry.) you will have a perfectly creamy and smooth, light-colored tahini sauce.
4. If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt.
Your tahini sauce is ready to serve!
For a final touch, add cucumber pickles.
And that’s it! You will feel you are eating at a street merchants cart walking through Jerusalem in no time. We hope you try the recipes and enjoy a fun and different meal. Please share photos of your meal with #immanueltours!
The time is coming that you will be walking in the Holy Land again, so now is the time to start to plan your holy land tour!