No, you’re not dreaming. I’m going to tell you how to make the most delicious falafel sandwich you’ve ever tasted.

I saw the Falafel Omelet Hoagie on Food Network’s “The Best Thing I Ever Ate” and knew immediately that I’d recreate (and improve) it. The original sandwich was falafel, omelet, and grilled onions on a soft roll with a squirt of sriracha on top. Here’s my improved recreation.

Warning: This sandwich requires some time to assemble, and a huge appetite to consume.

Yield: 4 sandwiches
Calories: Don’t worry about it.

Ingredients
Falafel
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
3 cloves garlic, halved
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs

oil for frying

Omelet
4 slices Gouda cheese
8 eggs, scrambled
4 tbsp half and half (or whole milk)
1 tbsp garlic powder
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tomato, diced
salt, pepper to taste
oil for frying

Sriracha Tzatziki Sauce
1 (6 oz.) container plain greek yogurt
3 tbsp fresh lemon juice
1/2 cucumber, peeled, seeded, finely chopped
2 tbsp sriracha (more or less depending on how badass you are)
1 tbsp ketchup
1 tbsp mayonnaise
salt and pepper to taste

Grilled Onions
1 large onion, sliced
1 tbsp olive oil

4 dutch crunch rolls (or any other sandwich bread)
1 avocado, sliced
4 green onions, chopped

Directions
Make all the components in the following order, then follow the assembly directions.
Falafel
1. Drain most of the water from the garbanzo beans. Transfer to a microwave-safe bowl and microwave for 1 minute. Drain remaining water, then with a fork (or mashing tool), mash the beans until they are smooth, but somewhat chunky.
2. In a blender or food processor, process the onion, garlic, and parsley. Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8-10 balls and press to create 1/2″ discs.
4. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Transfer patties to paper towel-lined plate (for draining) and cover with foil to keep warm.

Sriracha Tzatziki Sauce
1. Combine all ingredients in order (yogurt, lemon juice, cucumber, sriracha, ketchup, mayonnaise, salt, pepper) and mix until smooth. Set aside.

Omelet
1. In a bowl, scramble eggs. Add in Half and Half and scramble until combined (don’t over-scramble). Add garlic powder, salt, and pepper.
2. Set burner to medium heat, and in a large, lightly-oiled frying pan, add both bell peppers, and fry until slightly browned. Then, pour egg mixture on top. Let cook for about 30 seconds and sprinkle tomatoes on top. Mix eggs until cooked (I recommend mixing eggs around in 30-second intervals for three minutes). Lay slices of gouda cheese on top of eggs. Turn stove off and cover eggs with lid.

Grilled Onions
1. In a small pan, heat 1 tbsp olive oil over medium heat. Add grilled onions and season as desired. Let onions cook, stirring occasionally, until they have caramelized and browned.

Assembly
Open rolls (toast if desired). Spread a generous amount of sriracha tzatziki sauce and top with sliced avocado. Add omelet, followed by two discs of falafel. Spoon grilled onions on falafel, and top with green onions.

These sandwiches are HUGE and filling. Please eat irresponsibly.

Bon appetit!

P.S. The falafel recipe was adapted from Sean’s Falafel. Thank you!