Hi folks! On the menu today we have Dal Vada Subs, or basically an Indian version of falafel, lol. We grew up with my mom making falafel the same way that she would make her dal vada, with moong dal. It pretty much tastes the same, but obviously it’s not made from chickpeas.

Throughout the years, I invented my own little sandwich and started eating it in toasted Italian sub rolls because I would literally get depressed when the pita would rip at the bottom and the sauces would drip down my hands and my elbows…. not cute. I like my falafel sandwich’s to be SUPER saucy, so I would always opt for something that was a little more sturdy, like toasted bread! P.S. If you love falafel, you should totally make my Habanero Falafel Sliders! 

I chose to use Italian sub rolls, but obviously you can use anything you want, such as pita or even a simple salad! The highlight of this recipe is obviously the dal vada, so you can always use this recipe and serve them alone as an appetizer when you have guests over! 

This recipe makes extra dal vada, and that’s because we always like to have extra as we eat our subs. They taste the best when fresh, but you can always warm them up in the toaster oven the next day. The kheeru, or batter, can actually be refrigerated and used for up to 3 days, so you can even make them fresh for 2-3 days in a row!

Hope you enjoy my Dal Vada Subs!! As usual, please remember to tag me in any stories when you make these! Can’t wait to see how yours turned out!!