Ray’s Traditional Iraqi Falafel Sandwich with Amba Sauce

1. Drain the soaked chickpeas thoroughly and pat dry.
2. Place the chickpeas, parsley, green onion, garlic, salt, cumin, coriander, and black pepper into a food processor.
3. Blend until the mixture resembles coarse sand. Do not over-process into a smooth paste.
4. Transfer the mixture to a bowl and refrigerate for at least 30 minutes.
5. Just before frying, mix in the baking soda and add a small amount of cold water if needed until the mixture holds together.
6. Heat vegetable oil to 175°C.
7. Shape the mixture into small balls or patties using your hands or a falafel scoop.
8. Fry in batches for 3–4 minutes until golden brown, crisp, and cooked through.
9. Remove with a slotted spoon and drain on paper towel.

Iraqi Amba Sauce

1. Place the amba, vinegar, water, and olive oil into a small saucepan.
2. Cook over medium-low heat for 2–3 minutes, stirring until well combined.
3. Allow to cool slightly.
4. Blend until smooth. Add extra water if required to reach a pourable consistency.
5. Add the pickled jalapenos to the amba sauce.

Sandwich Assembly

1. Slice the Iraqi samoon bread open without cutting all the way through.
2. Add 3–4 freshly fried falafel, gently crushing them inside the bread.
3. Layer with fried eggplant and a generous handful of hot chips.
4. Add the chopped tomato and cucumber salad.
5. Drizzle generously with tahini sauce.
6. Finish with Iraqi amba sauce.
7. Serve immediately while the falafel is hot and crispy.

Traditional Iraqi samoon bread can be purchased from most Iraqi bakeries.