This baked falafel sandwich on Naan bread is over the top with the addition of sun-dried tomatoes for a burst of flavor and spice.
Oh, naan. I wish when I was in 3rd grade and I had hit my limit on white bread pb&j sandwiches that you could have swooped in to provide me with some much needed variety. But because I was probably (definitely) an annoying, picky 3rd grader I would've complained and made my mom go back to white bread. But now I'm here to say you are SO much better than sliced white bread! It is true!
Now. I've done naan pizza before, which is totally great. But I really don't think I have ever had a naan sandwich before, which is a bummer. I mean, think of how totally yummy a naan grilled cheese would be, but we'll have that for another time because today we have this baked falafel sandwich that needs to be talked about.
Oh, falafel. In Houston (I live in Houston), there is this place that just opened called The Halal Guys. From what I understand they are a chain, so perhaps you've been to one? But I went for the first time a week ago and holy yum it was falafel heaven. And they had 4 sauces to choose from. I really get excited for things like multiple sauce options. BUT one of the sauces was a tahini sauce and, try as I might, I just can't get behind tahini. It's just not my favorite flavor. Like I came across these salted tahini chocolate chip cookies recently and I have to say that I have such ambivalence towards them. On one hand they look insane, but on the other hand my tastebuds are like, "don't do it! Don't do it! It's tahini! You feel so meh about tahini!"
So for those meh feelings, this naan-wich has zero tahini. But it does have sun-dried tomato spread, which is a flavor I can get behind.
Along with that sweet tomato spread is the easiest of baked falafels. (is falafel plural? or is it falafels? grammar. eww.)
So I shared that falafel recipe on my blog a bit ago and was so in love with it (and becasue I had leftovers) that I made this here falafel sandwich and now I'm sharing it with you and isn't today just the best because of it?
Into that falafel goes ALL THE cilantro and lentils. I don't think cilantro usually goes in falafel (maybe it does, but I usually do things wrong...so who knows). I know I've seen many a recipe with parsley in falafel and I also feel a bit meh about parsley. So here we are with parsley-less falafel.
Here is a good place to be.
AND the sandwich also has cheese, because is it really a sandwich if it doesn't have cheese? I say no. But that's just my thought. But it's a really good thought.
With that, may this naan-wich be your new favorite sandwich.
You are overdue for a Cheesy Falafel Naan-wich!!! via @immaeatthatblog Tweet this
Cheesy Baked Falafel Naan-wich with Sun-dried Tomato Spread
makes 4 sandwiches
- 2 cups cooked lentils
- 1 large bunch cilantro, most of stems removed
- 1½ tablespoons olive oil
- 1-2 cloves garlic
- 1/2 lemon, juiced
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 7 oz jar sun dried tomatoes in oil
- 4 pieces naan bread
- 4 slices mozarella
- several large pieces grated parmesan
- First, make your falafel. Preheat oven to 350ºF. In the bowl of a food processor, combine cooked lentils, cilantro, olive oil, garlic, lemon juice and salt. Scoop falafel mixture into a bowl. Stir in 2 tablespoons flour. Roll into 10 patties and bake for 18-20 minutes, flipping halfway though baking time.
- While falafel is baking, pour sun-dried tomatoes in oil into your empty food processor and process until smooth. Set aside.
- Toast naan under your oven broiler. Top each with cheese and sun-dried tomato spread and broil until melted.
- Add baked falafel and more fresh cilantro.