Crispy Falafel Pita Pocket (Printable)

Crispy falafel stuffed in warm pita with fresh veggies and smooth tahini sauce for a flavorful meal.

# Ingredient list:

→ Falafel

01 - 1 ½ cups dried chickpeas (soaked overnight)
02 - ½ small onion, roughly chopped
03 - 3 cloves garlic
04 - ½ cup fresh parsley leaves
05 - ½ cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon ground cayenne pepper or chili flakes (optional)
09 - 1 teaspoon salt
10 - ½ teaspoon baking powder
11 - 2 tablespoons all-purpose flour
12 - Vegetable oil for frying (about 2 inches deep)

→ Tahini Sauce

13 - ½ cup tahini (sesame paste)
14 - 2 tablespoons lemon juice
15 - 1 clove garlic, minced
16 - ¼ 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 - ½ cup sliced cucumber
22 - ¼ cup diced red onion
23 - Fresh parsley leaves for garnish

# Cooking steps:

01 - Drain and pat dry the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (optional), and salt. Pulse until the mixture is coarse and holds together when pressed.
02 - Transfer the mixture to a bowl. Stir in baking powder and all-purpose flour. Cover and refrigerate for 30 minutes to firm up, making it easier to shape.
03 - Pour vegetable oil to a depth of approximately 2 inches into a deep skillet and heat over medium until reaching 350°F (175°C).
04 - Form the falafel mixture into small balls or patties about 1 ½ inches wide using wet hands or a scoop. Fry in batches for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.
05 - In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually whisk in cold water until smooth and pourable.
06 - Cut each warmed pita in half to form pockets. Fill with shredded lettuce, diced tomatoes, cucumber slices, red onion, and 3 to 4 falafel pieces. Drizzle generously with tahini sauce and garnish with fresh parsley. Serve immediately.

# Expert advice:

01 -
  • Homemade falafel tastes nothing like the dense, heavy versions at most restaurants, and once you make it fresh you'll never go back.
  • It's vegetarian, naturally dairy-free, and comes together in under an hour, making it perfect for weeknight dinners or feeding a crowd without fuss.
02 -
  • Dried chickpeas are absolutely essential—they must be soaked overnight and never cooked first, or your falafel will fall apart in the oil instead of staying perfectly intact and tender.
  • Oil temperature is everything; if it's too cool, the falafel absorbs grease and gets soggy, but if it's too hot, the outside burns before the inside cooks through.
03 -
  • A falafel scoop or small ice cream scoop takes the guesswork out of sizing and makes shaping them faster and more uniform so they cook evenly.
  • If your tahini sauce breaks or gets too thick, start fresh with a clean bowl—sometimes it's easier than trying to rescue it—and whisk in the tahini more gradually next time.
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