Crispy Falafel Pita Pocket (Printable Version)

Golden falafel balls in warm pita with fresh vegetables and smooth tahini drizzle for a tasty meal.

# 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cayenne pepper or chili flakes (optional)
09 - 1 tsp salt
10 - ½ tsp baking powder
11 - 2 tbsp all-purpose flour
12 - Vegetable oil, for frying (approx. 5 cm deep)

→ Tahini Sauce

13 - ½ cup tahini (sesame paste)
14 - 2 tbsp lemon juice
15 - 1 clove garlic, minced
16 - ¼ tsp salt
17 - 4–6 tbsp cold water, adjusted for consistency

→ 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

# Step-by-Step Guide:

01 - Drain soaked chickpeas thoroughly and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper if using, and salt. Pulse until mixture is coarse but sticks together when pressed.
02 - Transfer mixture to a bowl, then stir in baking powder and flour until evenly combined. Cover and chill in the refrigerator for 30 minutes for easier shaping, if desired.
03 - Pour vegetable oil to a depth of about 2 inches (5 cm) into a deep skillet and heat over medium to 350°F (175°C). With wet hands or a falafel scoop, shape mixture into small balls or patties roughly 1 ½ inches in diameter.
04 - Cook falafel in batches, frying each side for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
05 - In a bowl, whisk tahini, lemon juice, minced garlic, and salt together. Gradually add cold water while whisking until sauce reaches a smooth and pourable consistency.
06 - Cut warmed pita breads in half to create pockets. Stuff each with shredded lettuce, diced tomatoes, sliced cucumber, diced red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley leaves. Serve immediately.

# Additional Tips::

01 -
  • Homemade falafel tastes nothing like the dense, sad version gathering dust in freezer aisles.
  • You can make the entire meal in about 45 minutes, and most of that is just letting things soak or chill.
  • It's cheaper to make your own than buying premade, and infinitely more impressive to serve.
  • The tahini sauce comes together in less time than it takes to boil water.
02 -
  • Dried chickpeas are non-negotiable—I learned this after trying canned and ending up with falafel that fell apart the moment I bit into it, which was humbling in a crowded cafeteria.
  • The oil temperature matters more than you think; grab a thermometer and use it, because guessing leads to disappointing results every single time.
  • Tahini can seize up if you add water too quickly—add it in small splashes while whisking constantly, and you'll get silky sauce instead of gritty paste.
03 -
  • A falafel scoop makes forming uniform pieces faster, but your wet hands work just as well and are honestly more satisfying to use.
  • Leftover falafel stays crispy in an airtight container for three days and can be reheated in a 350°F oven for five minutes—they're even better the next day when the spices have deepened.
  • If you want to lighten things up, baking falafel at 400°F for 20 to 25 minutes works, though you lose some of that essential crispiness that makes them special.
  • Pickled turnips or sliced radishes add an incredible sharp tang that plays beautifully against the richness of the tahini and the warmth of the falafel.
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