When you think about going to a baseball game and the food you might eat that day, you probably think of hot dogs, peanuts or nachos. You probably don’t think of falafel (a Middle Eastern fritter made from chickpeas), but for me, baseball and falafel are intertwined!
You see, right near the stadium where the Detroit Tigers play is a bar/restaurant that serves amazing falafel pita sandwiches. They also have chicken shawarma, but I prefer falafel because they’re a little lighter than the shawarma. They don’t weigh me down quite as much, and leave me with plenty of room to get a big ol’ ice cold beer at the ballpark.
This bar with the falafel also serves more traditional sports fan fare like buffalo wings. Upon studying the menu, I came up with the idea to combine the falafel with buffalo flavors. I mean, why the heck not? I stuck with some classic Middle Eastern flavors for the falafel – chickpeas are the main component of the fritters, along with garlic, cumin and lemon zest. But after pan-frying the falafel, I tossed them in a generous bath of buffalo sauce.
Because I wanted a double-dose of buffalo flavor, I also stirred buffalo sauce into Sabra Classic Hummus. This buffalo hummus mixture was spread on submarine buns, then the falafel were piled in. The sandwich is finished with crispy Romaine lettuce, juicy tomato and a bit of crumbled blue cheese.
While any day is a perfectly good day to enjoy these Buffalo Falafel Subs, TODAY is National Hummus Day! Sabra is celebrating by giving away some great coupons! Click here to print a coupon to save on your flavor variety of Sabra hummus. The Classic variety I used here is super versatile for recipes such as this one, but for just snacking with pita chips, I’m partial to the Olive Tapanade Hummus and the Lemon Twist variety (I’m nothing if not consistent, right?)
Disclosure: This was a sponsored post written by me on behalf of Sabra. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.