Falafel Pita Pocket (Print Version)

Crispy falafel inside warm pita with fresh veggies and creamy tahini for a vibrant Middle Eastern meal.

# What You'll Need:

→ Falafel

01 - 1 1/2 cups dried chickpeas (soaked overnight)
02 - 1/2 small onion, roughly chopped
03 - 3 cloves garlic
04 - 1/2 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cayenne or chili flakes (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon baking powder
11 - 2 tablespoons all-purpose flour
12 - Vegetable oil for frying

→ Tahini Sauce

13 - 1/2 cup tahini (sesame paste)
14 - 2 tablespoons lemon juice
15 - 1 clove garlic, minced
16 - 1/4 teaspoon salt
17 - 4 to 6 tablespoons cold water, as needed

→ Assembly

18 - 4 pita breads, warmed
19 - 1 cup shredded lettuce
20 - 1 cup diced tomatoes
21 - 1/2 cup sliced cucumber
22 - 1/4 cup diced red onion
23 - Fresh parsley leaves for garnish

# How To Make It:

01 - Drain chickpeas and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt. Pulse until a coarse mixture forms that holds together when pressed.
02 - Transfer mixture to a bowl. Stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm up, if desired.
03 - Heat vegetable oil to a depth of 2 inches in a deep skillet over medium heat until it reaches 350°F (175°C).
04 - With wet hands or using a falafel scoop, shape mixture into balls or patties approximately 1 1/2 inches wide.
05 - Fry the falafel in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
06 - Whisk together tahini, lemon juice, garlic, and salt. Gradually whisk in cold water to achieve smooth, pourable consistency.
07 - Cut pita breads in half to create pockets. Fill each with lettuce, tomatoes, cucumber, red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with parsley. Serve immediately.

# Expert Tips:

01 -
  • Crispy exterior with a tender, almost creamy center that store-bought versions struggle to achieve.
  • You control the spice level and freshness, making it feel like an indulgence rather than a quick lunch.
  • The whole thing comes together in under an hour, and it genuinely tastes like you've been cooking all morning.
02 -
  • Canned chickpeas will cause your falafel to absorb oil and become greasy instead of crispy—dried, soaked chickpeas are essential because they're less wet.
  • If your oil isn't hot enough, falafel absorbs oil instead of frying and tastes heavy; test with a tiny piece first and adjust the heat.
  • Tahini sauce is temperamental; add water slowly and whisk constantly, or it'll seize into a grainy mess.
03 -
  • Make the falafel mixture the night before and refrigerate it; it actually shapes better when cold and gives you less to do on serving day.
  • If you're frying ahead, reheat the falafel in a 375°F oven for about 5 minutes before assembling pitas—it crisps them back up without drying them out.
Go Back