Crispy Falafel Pita Pocket (Printable Version)

Crispy falafel wrapped in warm pita with fresh vegetables and creamy tahini sauce.

# What You Need:

→ 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 or chili flakes (optional)
09 - 1 teaspoon salt
10 - ½ teaspoon baking powder
11 - 2 tablespoons all-purpose flour
12 - Vegetable oil, for frying

→ 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

# How-To Steps:

01 - Drain soaked chickpeas thoroughly. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, optional cayenne, 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 flour. Cover and refrigerate for 30 minutes to improve handling.
03 - Pour vegetable oil to a 2-inch depth in a deep skillet and heat over medium to 350°F until hot.
04 - Form the mixture into 1½-inch balls or patties 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 - Whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water until the sauce is smooth and pourable.
06 - Cut warm pita breads in half to create pockets. Fill each with shredded lettuce, tomatoes, cucumber, onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley leaves. Serve immediately.

# Expert Tips:

01 -
  • The falafel stays crispy on the outside and fluffy inside, never dense or greasy like store-bought versions.
  • You control every ingredient, so the herbs taste fresh and the spice level is exactly how you like it.
  • It comes together faster than you'd think, and the leftovers reheat beautifully in a hot oven.
02 -
  • Never use canned chickpeas for falafel, they have too much moisture and the patties will fall apart in the oil.
  • If the mixture feels too dry and crumbly, add a tablespoon of water or lemon juice, but go slowly because too much liquid ruins the texture.
  • Fry at a steady medium heat, if the oil is too hot the outside burns before the inside cooks through.
03 -
  • Wet your hands before shaping each falafel so the mixture doesn't stick to your palms and the balls stay smooth and even.
  • Don't skip the refrigeration step, it makes the mixture firm enough to handle and prevents the falafel from breaking apart in the oil.
  • Make extra tahini sauce, you'll want to drizzle it on everything and it keeps in the fridge for up to a week.
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