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Vegan Falafel Banh Mi

  • Author: falafel recipe adapted from A Couple Cooks
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 3-4 1x


Units Scale
  • Falafel
  • 1 1/2 cups dried chickpeas
  • 4 cloves garlic
  • 1/2 large or 1 small white onion
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp olive oil
  • Assembly
  • 4" section of daikon radish
  • 2 carrots
  • 1 large jalapeño
  • 3 Tbsp tahini
  • 1-2 Tbsp sriracha
  • 1 large baguette, cut into sandwich-lengths and halved lengthwise
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro sprigs


  1. Soak the chickpeas in clean water for 90 minutes or 2 hours. Rinse before proceeding.
  2. Preheat the oven to 375 F.
  3. Mince the garlic in a food processor, then add the onion and pulse until it is finely chopped. Add the parsley, cilantro, cumin, coriander, cayenne, salt, pepper, olive oil, and the chickpeas. Process until smooth and doughy.
  4. Scoop the dough onto a parchment-lined baking sheet and shape into flattened balls. Bake for 24 minutes, flipping halfway through.
  5. While the falafel is baking, prepare your other ingredients. Chop the daikon, carrots, and jalapeños, into matchsticks. Slick the cucumber thinly.
  6. Mix the tahini and sriracha together, using more or less sriracha depending on your spice tolerance.
  7. To assemble, spread a generous layer of the sriracha tahini on each side of your halved baguette, add some of each veggie, as many falafel patties as you can, and plenty of fresh mint and cilantro.