A vibrant and flavorful Middle Eastern street food, these crisp-on-the-outside, tender-on-the-inside falafels are served in warm pita with fresh vegetables and a creamy tahini drizzle. This plant-based delight is perfect for a satisfying lunch, dinner, or snack.
Why You’ll Love This Recipe
- Crispy exterior, fluffy interior: The falafel is fried to golden perfection yet remains soft inside.
- Fresh & vibrant: Served with lettuce, tomatoes, and herbs for a lively, wholesome bite.
- Plant‑based goodness: Naturally vegan and rich in protein from chickpeas.
- Customizable and portable: Perfect for pita pockets, wraps, or salad bowls — ideal on the go.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the falafel:
- 1½ cups dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 3 cloves garlic
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- Salt and freshly ground black pepper, to taste
- Oil for frying
For the tahini sauce:
- ⅓ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–4 tbsp water (to thin)
- Salt, to taste
To assemble:
- Pita bread
- Lettuce leaves
- Sliced tomatoes
- Fresh mint or parsley (optional)
Directions
- Drain the soaked chickpeas and transfer them to a food processor.
- Add chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until a coarse, crumb-like mixture forms.
- Add baking powder and pulse briefly to combine. Be careful not to over-process.
- Transfer the mixture to the refrigerator and chill for 30 minutes to firm up.
- Shape into small patties or bite-sized balls.
- Heat oil in a deep pan or skillet to 350–375 °F (175–190 °C). Fry falafel for 3–4 minutes per side, until golden brown. Drain on paper towels.
- While falafel cools slightly, whisk together tahini, lemon juice, garlic, salt, and water until smooth and pourable.
- Warm pita bread, then fill with lettuce, tomato slices, falafel, and drizzle generously with tahini sauce. Garnish with mint or parsley if desired.
Servings and timing
- Servings: 4 pita pockets (makes 16–20 small falafel balls)
- Prep time: 15 minutes (plus overnight chickpea soak and 30-minute chill)
- Cook time: 15–20 minutes
- Total time: Approximately 1 hour (excluding soaking)
Variations
- Baked option: Instead of frying, brush falafel lightly with oil and bake at 375 °F (190 °C) for 20–25 minutes, flipping halfway through.
- Spicy twist: Add ½ tsp ground chili or a pinch of cayenne to the falafel mixture.
- Herbaceous variation: Substitute basil or dill for parsley and cilantro.
- Chickpea substitute: Use cooked fava beans (or a mix) for a traditional variation.
- Tahini lime sauce: Replace lemon juice with lime juice and add a pinch of smoked paprika.
storage/reheating
- Storage:
- Refrigerate cooked falafel in an airtight container for up to 3 days.
- Store tahini sauce separately in a sealed jar for up to 5 days.
- Do not store assembled pita; components remain best when stored separately.
- Reheating:
- Oven: Preheat to 350 °F (175 °C) and warm falafel for 8–10 minutes to restore crispiness.
- Air fryer: Heat at 350 °F (175 °C) for about 3–4 minutes.
- Do not microwave: The coating will become soggy.
FAQs
1. Can I skip soaking the chickpeas?
No—soaking is essential. Using canned chickpeas leads to falafel that are too soft and fall apart.
2. Why refrigerate the mixture before frying?
Chilling firms the mixture, making it easier to shape and helping the falafel hold together during cooking.
3. Are falafels gluten‑free?
Yes—as long as you avoid breadcrumbs or flour. This recipe uses chickpeas only.
4. What oil work best for frying?
Use neutral oils with high smoke points such as vegetable, canola, or sunflower oil.
5. Can I freeze cooked falafel?
Yes—freeze in a single layer until solid, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
6. How do I reheat without drying them out?
Reheat in the oven or air fryer (not microwave), and cover loosely with foil if needed to prevent over-drying.
7. Can I make mini sliders instead of pita?
Yes—these falafel can be served in slider buns or even lettuce wraps.
8. Is it okay to skip the cilantro?
Yes—though traditional recipes use both parsley and cilantro; parsley alone will still produce delicious falafel.
9. What can I serve with these pita pockets?
They pair well with pickled vegetables, tabbouleh, hummus, or a fresh salad.
10. How can I tell when falafel are cooked through?
Golden-brown color and a crisp exterior are key indicators; they should feel firm to the touch.
Conclusion
Classic Falafel Pita Pockets deliver an irresistible combination of textures, flavors, and wholesome plant-based ingredients. Refreshing herbs, juicy veggies, and creamy tahini sauce elevate each bite. Easy to prepare and endlessly adaptable, this recipe is guaranteed to become a staple in your culinary repertoire—enjoy!
Print
Classic Falafel Pita Pockets
- Prep Time: 20 minutes (plus soaking time)
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus soaking time)
- Yield: 4 pita pockets 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Crispy, flavorful falafel stuffed into warm pita with fresh vegetables and creamy tahini sauce. A beloved Middle Eastern street food that’s vibrant, plant-based, and satisfying.
Ingredients
- 1 1/2 cups dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking powder
- Salt and pepper to taste
- Oil for frying
- 1/3 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–4 tbsp water (to thin)
- Salt to taste
- Pita bread
- Lettuce leaves
- Sliced tomatoes
- Fresh mint or parsley (optional)
Instructions
- Drain soaked chickpeas and add to a food processor with onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse into a coarse mixture.
- Add baking powder and pulse again until just combined. Refrigerate for 30 minutes.
- Shape into small patties or balls.
- Heat oil in a deep pan and fry falafel until golden brown, about 3–4 minutes per side. Drain on paper towels.
- For tahini sauce, whisk all ingredients until smooth, adjusting water for desired consistency.
- Warm pita bread and fill with lettuce, tomato, and falafel.
- Drizzle with tahini sauce and garnish with herbs if desired.
Notes
- Do not use canned chickpeas—they are too soft and won’t bind well.
- Add chili or cayenne to falafel for a spicier version.
- Falafel can be baked or air-fried for a lighter option.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
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