Falafel Pita Pocket (Printable)

Crunchy falafel with fresh vegetables and tahini sauce inside warm pita bread, a wholesome Middle Eastern dish.

# What You'll 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 - 4–6 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 Make It:

01 - Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt. Pulse until coarse and mixture holds together when pressed.
02 - Transfer mixture to a bowl, stir in baking powder and all-purpose flour. Cover and refrigerate for 30 minutes to firm up the mixture for easier handling, if desired.
03 - Heat 2 inches of vegetable oil in a deep skillet over medium heat to 350°F (175°C).
04 - With wet hands or a falafel scoop, shape mixture into 1 ½-inch balls or patties. Fry in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
05 - Whisk tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water, whisking until smooth and pourable.
06 - Cut warm pita breads in half to form pockets. Fill each with shredded lettuce, diced tomatoes, sliced cucumber, diced red onion, and 3–4 falafel pieces. Drizzle with tahini sauce and garnish with parsley. Serve immediately.

# Expert Tips:

01 -
  • Homemade falafel has a crispy exterior and pillowy center that no restaurant can quite replicate once you nail the technique.
  • It's entirely made from pantry staples and comes together in under an hour, making it perfect for weeknight victories.
  • The warm pita and cool fresh vegetables create this beautiful textural dance that feels both comforting and bright.
02 -
  • Using canned chickpeas instead of soaked dried ones is the most common reason homemade falafel falls apart or tastes dense—I learned this the embarrassing way at a dinner party.
  • If your tahini sauce seizes up and becomes grainy, you added water too quickly; whisk in a tiny bit more tahini paste to rescue it rather than giving up.
  • Falafel must drain on paper towels immediately after frying or it stays oily and heavy instead of becoming that gorgeous crispy vessel you're after.
03 -
  • Form falafel pieces with wet hands or a cookie scoop to prevent sticking and get consistent sizes that cook evenly.
  • If you'd rather not deep fry, bake at 400°F for 20–25 minutes and turn halfway through—you'll lose a bit of that shattering crispness but gain a lighter meal that still tastes genuinely good.
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