Falafel Pita Pocket (Printable)

Golden falafel stuffed in warm pita with fresh veggies and silky tahini sauce for a delicious meal.

# Ingredient List:

→ 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 or chili flakes (optional)
09 - 1 tsp salt
10 - ½ tsp baking powder
11 - 2 tbsp all-purpose flour
12 - Vegetable oil for frying

→ 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, 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

# Directions:

01 - Drain soaked chickpeas and pat dry. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt in a food processor. Pulse 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 for easier handling, if desired.
03 - Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). With wet hands or a scoop, form mixture into 1 ½ inch balls or patties.
04 - Fry falafel in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
05 - Whisk tahini, lemon juice, garlic, and salt in a bowl. Gradually whisk in cold water until smooth and pourable.
06 - Cut warm pita breads in half to form pockets. Fill each with lettuce, tomatoes, cucumber, onion, and 3–4 falafel pieces. Drizzle with tahini sauce and garnish with parsley. Serve immediately.

# Expert Advice:

01 -
  • Crispy outside, fluffy and herbaceous inside—once you taste homemade falafel, store-bought versions never quite measure up again.
  • It comes together faster than you'd think, and everyone at the table gets to build their own pita exactly how they want it.
  • One batch feeds four people generously, making it perfect for weeknight dinners or casual gatherings.
02 -
  • The oil temperature matters more than you think—too cool and they'll soak up oil and taste greasy; too hot and they'll brown outside before cooking through.
  • Don't use canned chickpeas for this; they're too wet no matter how well you drain them, and the texture will disappoint you every time.
  • Wet hands or a damp scoop are your friends when shaping—the mixture is sticky by design, and fighting it just frustrates you.
03 -
  • Soak your chickpeas in plenty of water the night before and don't skip the drying step—this single decision affects everything that comes after.
  • The moment you taste a warm falafel straight from the pan, you'll understand why this recipe is worth making from scratch; that's when you know you're doing it right.
Go Back