Baked Falafel Sandwiches with Creamy Dairy-Free Yogurt Sauce (Best Everyday Eats!)

This recipe for baked falafel sandwiches was an Honorable Mention Winner in the Best Everyday Eats category of The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.

Created and submitted by Emily Vallozzi, these baked falafel sandwiches are easy to make ahead, nutritious, and vegetarian. Their light tasting and low fat nature makes them a perfect meal for the transition into warmer spring weather and in preparation for swimsuit season! To add a creamy finish while keeping it dairy-free, Emily uses almond milk yogurt in the delicious savory sauce.

Special Diet Notes: Baked Falafel Sandwiches

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For nut-free and dairy-free baked falafel sandwiches, you can substitute Coconut Milk Greek-Style Yogurt.

For gluten-free and dairy-free baked falafel sandwiches, gluten-free pita bread does exist! You can also make your own with this recipe.

Baked Falafel Sandwiches with Creamy Yogurt Sauce

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Emily Vallozzi

Serves: 4 falafel pitas

Ingredients

For the falafel:

• 1 15-ounce can chickpeas, drained and rinsed
• ¼ of an onion, grated
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• ⅓ cup fresh parsley
• 2 tablespoons olive oil, divided

For the creamy dill sauce:

• 1 6-ounce carton So Delicious Greek Plain Cultured Almond Milk
• 2 tablespoons of lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dill
• 1 teaspoon onion, grated
• 1 small clove garlic, minced

For the sandwiches:

• 1 cup of lettuce
• 1 cup of tomato, chopped and seeded
• 4 whole-wheat pita pocket breads, sliced open

Instructions

For the falafel:

1. Preheat the oven to 425ºF. Combine all ingredients in a food processor except 1 tablespoon of
2. olive oil. Pulse until all ingredients are combined. Form mixture into 16 balls and brush with olive oil.
3. Bake for 20 minutes, turn falafels and bake for another 20 minutes until brown.
4. While falafel are baking, mix all of the dill sauce ingredients together.

For the creamy dill sauce:

1. Whisk together all ingredients in a small bowl.

For the sandwiches:

1. Mix lettuce and tomato, fill each pita with ½ cup of the salad, then drizzle in some of the dill sauce.
2. Top with 3 falafel and more dill sauce if needed.

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