Crispy Falafel Pita Pocket (Printable version)

Golden falafel balls served in warm pita with fresh vegetables and creamy tahini dressing.

# What You Need:

→ 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cayenne pepper or chili flakes (optional)
09 - 1 tsp salt
10 - 1/2 tsp baking powder
11 - 2 tbsp all-purpose flour
12 - Vegetable oil, for frying

→ Tahini Sauce

13 - 1/2 cup tahini (sesame paste)
14 - 2 tbsp lemon juice
15 - 1 clove garlic, minced
16 - 1/4 tsp salt
17 - 4 to 6 tbsp 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 Make It:

01 - Drain soaked chickpeas and pat dry. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), and salt until coarse and mixture holds when pressed.
02 - Transfer mixture to a bowl. Stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm the mixture for easier handling.
03 - Heat vegetable oil to 350°F (175°C) in a deep skillet, about 2 inches deep.
04 - With wet hands or a falafel scoop, shape mixture into balls or patties about 1 1/2 inches wide. Fry in batches for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
05 - Whisk tahini, lemon juice, minced garlic, and salt in a bowl. Gradually whisk in cold water until smooth and pourable.
06 - Cut warmed pita breads in half to create pockets. Fill each with shredded lettuce, diced tomatoes, cucumber, red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • Crispy outside, creamy inside—falafel achieves that texture contrast that makes you want another bite immediately.
  • Everything comes together in under an hour, so you can feed people without spending your whole afternoon cooking.
  • Once you taste homemade falafel, the frozen kind never compares again.
02 -
  • Use dried chickpeas soaked overnight, not canned—canned are too soft and will make your falafel fall apart in the oil.
  • Keep your hands wet while shaping, or use a falafel scoop if you have one, so the mixture doesn't stick and you get uniform pieces that cook at the same rate.
  • Don't skip the food processor step; hand-mixing won't give you the right texture.
03 -
  • If you have time, chill the falafel mixture for a few hours instead of just 30 minutes—it holds together even better and fries with fewer cracks.
  • Pickled turnips aren't traditional garnish on my plate, but they are on plenty of others, and when I tried them, the sharp, tangy flavor cut through the richness perfectly, so now I always keep a jar on hand.
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