Falafel Focaccia Sandwich

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10 min


20 min


4 servings

Falafel Focaccia Sandwich

Photo: John Cullen

Take your homemade falafel out of the wrap and onto a bun (or focaccia bread) with this easy homemade patty from Top Chef Dale MacKay.


  • ¼ cup plain yogurt
  • 2 tbsp fresh mint , chopped
  • ¼ cup red onion , roughly chopped
  • 2 cloves garlic
  • 1 tbsp fresh parsely , (just the leaves)
  • 1 540-mL can chickpeas
  • ½ cup fresh bread crumbs
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp baking powder
  • ¼ tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 loaf focaccia bread
  • 4 leaves romaine lettuce
  • 12 thin slices cucumber


  • In a small bowl, combine yogurt, mint and 1⁄4 tsp each salt and pepper. Set aside.
  • Place chopped red onion, garlic and parsley in the bowl of a food processor and chop finely. Drain and rinse chick- peas; add to the food processor along with bread crumbs, coriander, cumin, baking powder, 1⁄2 tsp salt and cayenne. Pulse until a coarse mixture forms. Divide and shape into 4 balls. Flatten each to 3⁄4 in. thickness.
  • Heat oil in a nonstick frying pan over medium heat. Add patties and cook 3 to 4 min per side, or until golden, turning carefully with 2 spatulas (the falafel patties will be fragile).
  • Cut focaccia bread into 4 squares slightly larger than each patty, then cut each piece in half horizontally. Place lettuce on bottom halves. Top with a falafel patty, a dollop of the yogurt mixture and cucumber slices, then the remaining focaccia.


Not into focaccia? Tuck patties inside whole wheat hamburger buns or your favourite bread.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 11 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 7 g,
  • Fibre
  • 8 g,

Originally published in the June 2012 issue. Photo by John Cullen.