Crispy Falafel Pita Pocket (Print Version)

Golden falafel balls inside pita with fresh veggies and creamy tahini sauce for a flavorful Middle Eastern 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 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 (2 inches deep)

→ 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 Make:

01 - Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if used), 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 for easier shaping, if desired.
03 - Heat vegetable oil to 350°F (175°C) in a deep skillet, maintaining approximately 2 inches of oil depth.
04 - Form the mixture into small balls or patties about 1 ½ inches in diameter using wet hands or a falafel 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, garlic, and salt in a bowl. Gradually add cold water while whisking until smooth and pourable.
06 - Cut warmed pita breads in half to form pockets. Fill each with shredded lettuce, diced tomatoes, cucumber slices, red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • The crispy exterior gives way to a fluffy, herb-forward interior that tastes nothing like canned falafel.
  • Everything comes together in under an hour, and you'll actually want to make it again because it's that good.
  • Dairy-free and packed with protein, it's the kind of meal that leaves you genuinely full, not just satisfied.
02 -
  • If your falafel falls apart during frying, your mixture was too wet—add a bit more flour and chill it longer before your next attempt.
  • The tahini sauce will thicken as it sits, so make it right before assembly and keep a small bowl of water nearby to loosen it if needed.
03 -
  • Wet your hands with cold water before shaping each falafel ball—it keeps the mixture from sticking and gives you better control over the size.
  • Don't skip the baking powder; it's what transforms dense chickpea paste into something light enough to feel like you're eating a cloud with texture.
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