Crispy Falafel Pita Pocket (Printable)

Golden falafel, warm pita, fresh vegetables, and creamy tahini unite for a satisfying Middle Eastern dish.

# 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

# How-To Steps:

01 - Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper if using, and salt. Pulse until the mixture is coarse and holds together when pressed.
02 - Transfer mixture to a bowl, then stir in baking powder and all-purpose flour. Cover and refrigerate for 30 minutes to firm the mixture for easier handling, if desired.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet and heat over medium heat until reaching 350°F (175°C).
04 - With wet hands or a falafel scoop, form the mixture into small balls or patties approximately 1 1/2 inches in diameter.
05 - Fry falafel in batches, cooking each side for 2 to 3 minutes, until golden brown and crisp. Drain on paper towels.
06 - Whisk together tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water, whisking until smooth and pourable.
07 - Cut pita breads in half to form pockets. Fill each with lettuce, tomatoes, cucumber, red onion, and place 3 to 4 falafel pieces inside. Drizzle with tahini sauce and garnish with fresh parsley. Serve promptly.

# Expert Advice:

01 -
  • Homemade falafel tastes nothing like the dense, heavy versions from freezer cases—these are crispy outside, fluffy inside, and somehow worth the small effort.
  • Everything comes together in under an hour, making it perfect for when you want something that feels restaurant-quality but doesn't require leaving home.
  • One batch feeds four people or becomes convenient lunch portions you'll actually want to eat for days.
02 -
  • If your chickpeas are too wet, your falafel will fall apart in the oil no matter what—pat them absolutely dry and don't skip the food processor pulse method, which creates the right texture.
  • The moment they turn golden is the moment to pull them out; waiting for deeper brown means the insides are already overcooking and becoming dense.
03 -
  • A falafel scoop (if you can find one) is worth it—it's a small tool with a spring-loaded mechanism that shapes perfect balls and makes frying feel less fiddly.
  • Keep your tahini sauce near room temperature rather than pulling it straight from the fridge; cold sauce won't coat the warm pita as beautifully.
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