Falafel is generally made with chickpeas, but sometimes a chickpea patty just won’t cut it for me...
So I’ll frequently use lamb!
For these lamb falafel sandwiches
, the ground lamb is mixed with a bunch of fresh herbs and spices and baked instead of fried. Like many Mediterranean sandwiches, it’s served with a tangy yogurt sauce, crumbled cheese, and fresh mint.
Let’s start with the sauce because while it may seem like just a condiment, the sauce is maybe more important than the lamb. It gives some moisture to the sandwich and also a nice tangy kick.
You’ll need these things.
Mince the parsley and garlic pretty finely for the sauce. For the cucumber, you can leave it on the chunkier side, but make sure you peel and seed it.
Stir everything together and store it in the fridge until you need it. You can definitely make this sauce in advance. It’ll keep fine in the fridge for many days. In fact, I think it’s a bit better on day two because the flavors have time to meld.
Okay. On to the lamb. This recipe is very similar to a lamb meatloaf, actually, that I just form into small balls and bake. The ingredients will probably look familiar if you ever make meatloaf.
The one difference is this recipe has a lot of fresh herbs in it. It might look like too much when you start, but just trust me. The fresh herbs give the final meatballs a fantastic flavor.
Just mix everything together with your hands. Try to keep it nice and light, but make sure the egg and breadcrumbs are mixed in evenly. Again, it might look like there’s too much onion and herbs, but it works out in the end.
To form the meatballs, just lay some parchment paper or foil onto a baking sheet (for easier cleanup) and then form large tablespoon-sized balls with the meat mixture.
Flatten them a bit just so they are easier to stuff in a pita later.
Bake these guys at 400 degrees for about 20 minutes. I recommend flipping them halfway through just to make sure they cook evenly.
When these are done, they will be browned and a lot of the fat will be cooked out. Oh…they will also smell amazing!
Making a sandwich is simple enough. I recommend microwaving your pita for 10 seconds so it opens easier. Then add in some tzatziki sauce and crumbled feta.
Stuff in a few of the lamb meatballs and top with more sauce and a few springs of fresh mint.
I love these for dinner, but there’s no reason why you couldn’t make a batch of these over the weekend and take it for lunch throughout the week as well!
Nick thinks that people should cook with more mint. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.