Crispy Falafel Pita Pocket (Printable Version)

Crispy falafel with fresh veggies and creamy tahini served in warm pita bread.

# Ingredient List:

→ 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 pepper 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

# Directions:

01 - Drain soaked chickpeas and dry thoroughly. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt. Pulse until coarse and mixture binds when pressed.
02 - Transfer mixture to a bowl. Stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm if desired.
03 - Heat vegetable oil to 350°F (175°C) in a deep skillet, maintaining about 2 inches depth.
04 - Moisten hands or use a falafel scoop to shape mixture into balls or patties approximately 1 1/2 inches in diameter.
05 - Fry falafel in batches for 2 to 3 minutes per side until crisp and golden brown. Drain on paper towels.
06 - Whisk tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water until sauce achieves a smooth, pourable consistency.
07 - Cut pita breads in half to create pockets. Fill each with shredded lettuce, diced tomatoes, sliced cucumber, diced red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with parsley. Serve promptly.

# Expert Tips:

01 -
  • Crispy on the outside, fluffy on the inside—the textural contrast is genuinely addictive.
  • You can prep the falafel mixture hours ahead, which means less stress when hunger strikes.
  • This recipe proves that the best vegetarian meals are the ones you'd eat even if meat were an option.
02 -
  • Wet chickpeas instead of dried ones will give you a dense, heavy falafel that falls apart—the dryness matters more than you'd think.
  • Don't skip the baking powder; it's what gives falafel that impossibly fluffy interior that makes people ask for the secret ingredient.
  • Cold water is crucial for the tahini sauce because warm water makes it seize up into a grainy paste instead of smoothing out.
03 -
  • If you're feeding a crowd, arrange a falafel assembly station and let people build their own—it saves time and everyone gets exactly what they want.
  • Leftover falafel keeps in the fridge for three days and can be reheated in a warm oven, making this recipe genuinely practical for meal prep.
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