Golden, herb-packed falafel nestled in warm pita bread with crisp vegetables and a creamy garlic tahini drizzle—this classic Middle Eastern street food is a flavorful, hearty meal that satisfies every time. Fresh, colorful, and easy to assemble, it’s a staple that never goes out of style.

Why You’ll Love This Recipe

This falafel pita delivers a winning combination of crunchy texture, bright herbs, and rich, savory depth. The chickpea-based falafel is naturally vegetarian and protein-packed, while the garlic tahini sauce adds creaminess and tang. It’s ideal for make-ahead lunches, casual dinners, or serving guests with a build-your-own spread. Plus, it’s both nutritious and deeply satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the falafel:
1 1/2 cups dried chickpeas (soaked overnight)
1 small onion, chopped
4 garlic cloves
1 cup fresh parsley
1 cup fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon lemon juice
2 tablespoons all-purpose flour
Oil for frying

For the garlic tahini sauce:
1/2 cup tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1/4 cup cold water (more as needed)
Salt to taste

For assembling:
4 pita breads
1 cup lettuce leaves
2 tomatoes, sliced
Fresh mint or parsley (optional)

directions

Drain the soaked chickpeas thoroughly and pat dry.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, baking soda, lemon juice, and flour. Pulse until the mixture is crumbly but sticks together when pressed.
Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
Shape the chilled falafel mixture into small balls or flattened patties.
Heat oil in a deep skillet or pan over medium-high heat. Fry falafel in batches for 3–4 minutes per side until crisp and golden brown. Remove and drain on paper towels.
For the garlic tahini sauce, whisk together tahini, lemon juice, garlic, and salt. Slowly add cold water a little at a time until the sauce is smooth and pourable.
Warm the pita bread. Fill each pita with lettuce, tomato slices, and falafel. Drizzle generously with garlic tahini sauce. Garnish with fresh mint or parsley if desired.

Servings and timing

This recipe serves 4 people.
Prep Time: 20 minutes (plus soaking time for chickpeas)
Cook Time: 20 minutes
Total Time: 40 minutes (excluding overnight soaking)

Variations

Baked Falafel: For a lighter version, bake the falafel at 400°F (200°C) for 25–30 minutes, flipping halfway.
Spicy Falafel: Increase the cayenne pepper or add chopped green chili for extra heat.
Gluten-Free: Use chickpea flour instead of all-purpose flour.
Vegan Add-Ons: Include pickled onions, shredded red cabbage, or hummus for added layers of flavor.
Low-Carb Option: Serve the falafel and toppings in lettuce wraps instead of pita.
Tahini Alternatives: Substitute tahini with a cashew-based or yogurt-based garlic sauce if desired.

storage/reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 10 minutes or in a skillet over medium heat to restore crispiness. The tahini sauce can be refrigerated in a sealed container for up to 5 days—stir before using. Store pita bread separately in a zip-top bag at room temperature or freeze for longer storage.

FAQs

Can I use canned chickpeas for falafel?

It’s not recommended. Canned chickpeas are too soft and can cause falafel to fall apart. Use dried chickpeas soaked overnight for best texture.

Why is my falafel falling apart during frying?

This often happens if the mixture is too wet or wasn’t chilled properly. Make sure chickpeas are well-drained and the mixture is firm before shaping.

Can I prepare falafel mixture ahead of time?

Yes, the falafel mixture can be made and refrigerated up to 24 hours in advance before shaping and frying.

Is falafel gluten-free?

Traditional falafel is not gluten-free due to added flour. You can use chickpea flour or oat flour to make it gluten-free.

What is the best oil for frying falafel?

Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil.

Can I freeze uncooked falafel?

Yes, shape the patties and freeze them in a single layer. Once frozen, store in a freezer bag for up to 2 months. Fry straight from frozen.

What can I serve with falafel pita?

Common sides include hummus, tabbouleh, pickled vegetables, or a cucumber yogurt salad.

Can I make this without a food processor?

A food processor is highly recommended for even texture, but a high-powered blender may work in small batches.

How do I keep pita from tearing?

Warm the pita slightly before filling to make it more pliable and easier to open without tearing.

What if my tahini sauce is too thick?

Add more cold water a teaspoon at a time and whisk until the desired consistency is reached.

Conclusion

This Crispy Falafel Pita with Garlic Tahini Sauce is a vibrant, flavorful dish that captures the essence of Middle Eastern cuisine. With crunchy falafel, creamy sauce, and fresh vegetables all wrapped in soft pita bread, it’s a complete and satisfying meal you’ll turn to again and again. Ideal for vegetarians and flavor-lovers alike, it’s a must-try for any home cook.