More About This Recipe
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 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.
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.
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!