Archives for posts with tag: sandwich


Mushroom-falafel!Mushroom-falafel!  (Yes, the exclamation point is necessary there.)  It doesn’t exactly roll off the tongue, I’ll admit.  But, what was I supposed to call it?  Mushlafel?  Falafshroom? See? Those are even worse sounding.  But, like the kid with the weird name who is so awesome that by the end of the year all the other kids also want to be named Kermit too, this mushroom-falafel is so fabulous it straight-up owns its name. I’m a little embarrassed …Read More

via Five And Spice

Oddly enough, I substituted instant falafel mix for breadcrumbs since I had it, which reduced the amount of egg required to hold everything together.  I also left out the mozzarella, since I had none on hand.

cost: £3 serves: 4

2 C diced mushrooms
1/2 C shallot or yellow onion, very finely diced
2 large cloves garlic, very finely minced
1/2 C cilantro, finely chopped
1/2 C fresh mint, finely chopped
1 t ground cumin
juice of 1/2 lemon
1 C instant falafel mix
1 egg
tzatziki sauce or garlic aioli, for serving (tzatziki recipe available on Five and Spice)
pitas or flatbreads, for serving
lettuce or spinach, chopped tomato, and sliced cucumber, for serving


via Five And Spice


From the recipe I was taught while working at the deli.

cost:£1 serves:1
a classic sandwich, simplified

1 crusty bread roll
1 T yellow mustard
1 very thin slice of red onion
2 very thin slice of green pepper
2 slices pastrami
2 slices roast beef
1 slice provolone, muenster, or Port Salut cheese

Stack in order. It’s important that the vegetables are cut as thin as possible to really impart flavour without overwhelming the sandwich. You can warm the meats if you choose, but I like to do this sandwich as-is. Serve with kettle crisps.