Crispy Falafel Pita Pocket (Printable Format)

Crispy falafel tucked in pita with fresh veggies and creamy tahini sauce, a tasty Middle Eastern delight.

# What's Needed:

→ 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 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 (optional), and salt until coarse and mixture holds together 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) to a depth of 2 inches in a deep skillet.
04 - With damp hands or a falafel scoop, form mixture into small balls or patties about 1 1/2 inches wide. Fry in batches for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.
05 - Whisk tahini, lemon juice, garlic, and salt in a bowl. Gradually add cold water, whisking until smooth and pourable.
06 - Cut warmed pita breads in half to form pockets. Fill each with lettuce, tomatoes, cucumber, onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • They crisp up golden and gorgeous in minutes, making you feel like a real cook even on a weeknight.
  • One batch feeds your whole table and tastes better than takeout, with zero guilt because you made it yourself.
  • Once you nail the spice balance, you'll crave these over everything else for lunch.
02 -
  • Using canned chickpeas will make your falafel fall apart, so don't skip the overnight soak—it's the one non-negotiable step that determines whether you succeed or fail.
  • The tahini sauce will look broken and grainy at first, but keep whisking and adding water slowly; that moment when it suddenly turns silky is when you know you've got it right.
  • Fry them at the moment you're ready to eat because they're best served warm, and they lose their crispy texture after sitting around for more than a few minutes.
03 -
  • If you want to bake them instead of frying, form the mixture, lightly brush with oil, and bake at 400°F for 20–25 minutes turning halfway through—they won't be quite as crispy but they'll still taste great and require way less oil.
  • Make the falafel mixture up to a day ahead and keep it refrigerated; the flavors actually deepen overnight, and you'll thank yourself when you just need to fry and serve.
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