Middle Eastern Style Falafel Sandwich

A vibrant Middle Eastern-style falafel sandwich layered with bold, fresh flavours and satisfying textures. Crisp, golden falafel are nestled into a soft white baguette and paired with a generous spread of creamy garlic toum, delivering a punchy, savoury kick. Fresh rocket, juicy tomatoes, and cool cucumber add brightness and crunch, while a drizzle of pomegranate molasses brings a rich, tangy sweetness. Finished with bursts of pomegranate seeds and fragrant coriander, this colourful sandwich is a perfectly balanced, flavour-packed bite.
Cooking Time
60
Portions
4

Ingredients

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  •   Delifrance small white sandwich baguette
  • g garlic cloves (peeled)
  •   tsp maldon salt
  •   large lemons, juiced
  • g cold water
  • g vegetable oil
  •   Shop bought falafel
  •   medium Cucumber (seeds removed & sliced)
  •   Tomatoes (diced)
  • g Rocket
  •   tsp Pomegranate molasses
  •   portion Pomegranate seeds & fresh coriander to garnish

  • 1

    Step 1

    Place the garlic and salt in a food processor and blitz until finely minced
  • 2

    Step 2

    Add one tablespoon of lemon juice and blitz until a smooth paste forms
  • 3

    Step 3

    Add another tablespoon of lemon juice and blitz until completely smooth and slightly fluffy
  • 4

    Step 4

    With the processor running, slowly drizzle in 100ml of oil in a very thin stream, followed by one tablespoon of lemon juice
  • 5

    Step 5

    Repeat with another 100ml of oil and one tablespoon of lemon juice
  • 6

    Step 6

    Continue alternating 100ml of oil and one tablespoon of water until all the oil and water have been incorporated
  • 7

    Step 7

    Transfer to a container and refrigerate — the toum will keep for up to one month and the recipe can be halved if desired
  • 8

    Step 8

    Preheat the oven to 180°C fan
  • 9

    Step 9

    Place the falafels on a lined baking tray and bake for 10 minutes until piping hot
  • 10

    Step 10

    Spread a generous layer of toum over the base of the baguette
  • 11

    Step 11

    Layer with rocket, followed by cucumber and tomatoes
  • 12

    Step 12

    Drizzle pomegranate molasses over the salad for a deep, fruity sweetness
  • 13

    Step 13

    Nestle the hot falafels into the baguette
  • 14

    Step 14

    Finish with a scattering of pomegranate seeds and fresh coriander and serve

Ingredients

  • 4 Delifrance small white sandwich baguette
  • 130 g garlic cloves (peeled)
  • 2 tsp maldon salt
  • 2 large lemons, juiced
  • 60 g cold water
  • 60 g vegetable oil
  • 8 Shop bought falafel
  • 0.5 medium Cucumber (seeds removed & sliced)
  • 4 Tomatoes (diced)
  • 25 g Rocket
  • 4 tsp Pomegranate molasses
  • 1 portion Pomegranate seeds & fresh coriander to garnish