Falafel and Baba Ganoush Sandwiches

Cuisinart original

We brought together two versions of our favorite mezze, or Middle Eastern snacks, into one ultimate sandwich. Remember to soak the chickpeas for the falafel the night before


Makes 12 falafels and about 1½ cups baba ganoush


For the falafel:
¼    teaspoon baking soda
1     tablespoon water
1     small shallot, cut into 1-inch pieces
1     garlic clove
½    cup dried chickpeas, soaked overnight, drained, and rinsed 
⅓ cup packed fresh Italian parsley (stems and leaves)
1     tablespoon unbleached all-purpose flour
¾    teaspoon kosher salt 
⅛ teaspoon freshly ground black pepper
¾    teaspoon ground cumin
¼    teaspoon ground coriander 
⅛ teaspoon chili powder
For the baba ganoush:
2     large eggplants
1     small garlic clove, finely chopped
½    teaspoon kosher salt 
⅛ teaspoon ground cumin
2     tablespoons tahini
1     tablespoon fresh lemon juice
¼    cup extra-virgin olive oil
       Nonstick cooking spray
       Olive oil for spraying
For sandwiches:
      Pita with pockets, halved and warmed
      Thinly sliced red cabbage and red onion
      Chopped cucumber, tomatoes, and pickles (optional)
      Tahini, for drizzling
      Fresh parsley leaves, chopped

Nutritional information

Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg sod. 138mg • calc. 9mg • fiber 1g
Nutritional information per serving of baba ganoush (2 tablespoons):
Calories 151 (67% from fat) • carb. 11g • pro. 3g • fat 12g • sat. fat 2g • chol. 0mg sod. 192mg • calc. 22mg • fiber 6g


1. Prepare the falafel: Dissolve the baking soda in the tablespoon
of water. Insert the chopping blade into the work bowl of a food
processor. Add the shallot and garlic, and pulse to chop, about
5 times. Add the chickpeas, parsley, flour, salt, pepper, and spices.
Pulse 6 to 8 times to coarsely grind the chickpeas. Scrape down
the work bowl, then pulse a few more times. Reserve ⅓ cup of
the mixture in a mixing bowl. With the processor running, pour the
dissolved baking soda through the feed tube to incorporate.
2. Combine with the reserved ⅓ cup mixture in the mixing bowl and stir
together. Using a tablespoon measure, scoop the chickpea mixture
into 12 even portions and shape each into a ball. Place the balls on
a tray or plate lined with waxed paper, and chill in the refrigerator
for 30 minutes.
3. Meanwhile, make the baba ganoush: Prick the eggplants in a few
places with the tines of a fork or a toothpick, put onto a microwavesafe dish,
and place in the Cuisinart® 3-in-1 Microwave AirFryer Plus.
Select Microwave, and set the time for 12 minutes and power level to
High (10P); press Start. Eggplants will be soft. Let cool slightly.
4. When the eggplants are cool enough to handle, cut in half lengthwise
and scoop out the flesh, discarding the skin. Put the eggplant flesh
into a large bowl, and mash well with a fork. Stir in the garlic, salt,
and cumin. Stir in the tahini and lemon juice, and then the olive oil.
Finally, stir in the parsley. Season to taste. Allow the baba ganoush
to cool to room temperature and reserve.
5. Finish the falafel: Place the AirFry Basket onto the Oven/AirFry Pan.
Coat the basket with nonstick cooking spray. Transfer the chilled
falafel to the basket in a single layer. Spray evenly with olive oil.
Place in the Microwave AirFryer. Select Oven/AirFry, and set the
temperature to 350°F and the time for 10 minutes. Press Start.
Falafels are done when evenly golden brown and crisp.
6. Assemble sandwiches: Fill the pockets of halved pitas with a couple
of tablespoons of baba ganoush and two falafels. Top with cabbage,
red onions, cucumbers, tomatoes, and pickles. Drizzle with tahini
and sprinkle with chopped parsley, if desired. Serve immediately.