Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Grilled Falafel Sandwich

  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 15 minutes


  • 2 (15.5 oz.) cans chickpeas (drained)
  • ½ cup chopped flat leaf parsley
  • ½ cup chopped cilantro
  • 1 egg (beaten)
  • 1 tablespoon lemon juice
  • 4 cloves garlic (roughly chopped)
  • 3 green onions (root removed and then roughly chopped)
  • 1 teaspoon kosher salt
  • ½ teaspoon lemon zest
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 1 cup flour
  • canola cooking spray
  • Yogurt Sauce (recipe follows)
  • lettuce
  • red onion (thinly sliced)
  • 2 small cucumbers (thinly sliced)
  • 4 large pita
  • 1 cup plain yogurt
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped cilantro
  • 2 teaspoons lemon juice
  • ½ teaspoon ground cumin
  • 1 clove garlic (minced)
  • kosher salt and ground black pepper (to taste)


Prepare the grill for two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one half of the grill’s charcoal grate to create and hot and cool cooking zones. Replacing main cooking grate then adjust the bottom vents to bring the grill temperature to approximately 400°F.

Place chickpeas, parsley, cilantro, egg, lemon juice, garlic, green onion, salt, lemon zest, cumin, coriander, and pepper in a food processer and pulse until completely blended but still slightly chunky. Divide the mixture into 12 portions then shape into ¾-inch patties. Place the flour in a shallow bowl then coat the exterior of each patty with flour. Spray both sides of the patties with canola cooking spray then place on the hot side of the grill.

Allow the falafel to cook for 4–5 minutes per side until lightly browned then gently move them to the cooler side of the grill. Cover the grill and allow the falafel to continue cooking for another 10 minutes until the exterior is completely firm.

To assemble the grilled falafel sandwiches, place lettuce, red onion and cucumber on one half of each pita bread. Top vegetables with 3 grilled falafel patties per pita then drizzle yogurt sauce over the falafel and serve.

Yogurt Sauce: Combine all ingredients in a small bowl and blend well. Cover and refrigerate until ready to use.