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Falafel sandwiches
Falafel sandwiches

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Falafel sandwiches

Preparation 25 minutes
Cooking time 5 minutes approx.
Servings about 20 falafels


Yogurt sauce:

  • 250 ml (1 cup) Greek yogurt
  • 1 1/2 red bell peppers, grilled, peeled and drained
  • 5 ml (1 tsp) smoked paprika
  • 1 garlic clove, minced
  • Zest of 1 lemon, grated
  • Salt and freshly ground black pepper


  • 500 g (1 lb) chickpeas, presoaked overnight in 2 L (8 cups) of water
  • 3 garlic cloves, minced
  • 15 ml (1 tbsp) olive oil
  • 1 jalapeno pepper, seeded, finely chopped
  • 2 green onions, thinly sliced
  • 15 ml (1 tbsp) sesame seeds
  • 60 ml (1/4 cup) parsley, chopped
  • 45 ml (3 tbsp) fresh mint, chopped
  • 45 ml (3 tbsp) fresh coriander, chopped
  • 15 ml (1 tbsp) lemon juice
  • 7 ml (1 1/2 tsp) ground cumin
  • 7 ml (1 1/2 tsp) ground coriander seeds
  • 30 ml (2 tbsp) flour
  • 10 ml (2 tsp) baking soda
  • Salt and freshly ground black pepper


  • Vegetable oil

Sandwich and filling:

  • Pita bread (1 or 2 per guest)
  • A few leaves of lettuce, cut into 5 mm (1/4 in.) strips
  • 1 cucumber, sliced in 3 mm (1/8 in.) half moons
  • 2 ripe red tomatoes, cut into quarters and then into 3 mm (1/8 in.) slices   
  • 1 red onion, thinly sliced
  • 1 bunch of Italian parsley, coarsely chopped
  • Marinated hot peppers (optional), cut into rounds


  1. Place all the yogurt sauce ingredients in a blender and process until smooth.
  2. Set aside in the refrigerator.
  3. Preheat the deep fryer to 180°C (350°F).
  4. Drain the chickpeas, place them in a food processor and process until slightly coarse-ground.
  5. Add the rest of the ingredients and process a couple of times to combine well.
  6. Season generously with salt and pepper.
  7. Make small balls the size of a walnut, pressing well so that they do not crumble during deep-frying.  
  8. Cook in the deep fryer for 3 to 6 minutes or until they are nicely browned.
  9. Drain on paper towels.
  10. Serve the falafel, pita and the filling ingredients in separate bowls placed in the centre of the table. 
  11. Each guest can fill their pita to their taste. 


Instead of frying the falafel right away, you may keep them in the freezer and cook them as you need them. In this case, plan on a few more minutes of frying.

Availability in stores