Lentil Falafel Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4

Traditional falafel patties or balls are spicy, deep-fried, bean-based foods that get their name from the Arabic word fulful, which means pepper. They make equally satisfying main courses and light snacks.

Ingredients

Falafel
4 cups cooked lentils
3⁄4 cup flour, divided
2 tsp. ground cumin
2 garlic cloves, minced
1-2 tbsp. lemon juice
Salt, to taste
Black pepper, to taste
1⁄2 cup finely chopped onion
1 large egg
Vegetable oil, for frying

4 pita breads, warmed and halved
Shredded carrots
Shredded radishes
Shredded zucchini
Creamy herbed yogurt dressing
 

Steps

1. Process lentils, 1⁄4 cup flour, cumin, garlic, lemon juice, salt and pepper to taste until almost smooth. Add onion and egg; process to combine. Transfer mixture to a bowl.

2. Combine remaining 1⁄2 cup flour with salt and pepper to taste. Form lentil mixture into 1 1⁄2-inch balls; coat with seasoned flour. Deep fry balls in 350 F oil 3-5 minutes, or until crisp but fluffy; drain and keep warm.

3. Per sandwich, fill pita halves with falafel, carrots, radishes and zucchini; top with herbed yogurt dressing.

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources