Crispy Falafel Pita Pocket (Printable)

Warm pita bread stuffed with crispy falafel, fresh vegetables, and creamy tahini sauce.

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

# Preparation steps:

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 together when pressed.
02 - Transfer mixture to a bowl. Stir in baking powder and all-purpose flour. Cover and refrigerate for 30 minutes to firm up for easier handling.
03 - Heat vegetable oil in a deep skillet to 350°F (175°C), filling about 2 inches deep.
04 - Shape mixture into small balls or patties about 1 ½ inches wide using wet hands or a falafel scoop. Fry in batches 2–3 minutes per side until golden and crisp. Drain on paper towels.
05 - Whisk together tahini, lemon juice, garlic, and salt. Gradually add cold water, whisking until smooth and pourable.
06 - Cut warm pita breads in half to form pockets. Fill each with shredded lettuce, diced tomatoes, cucumber, red onion, and 3–4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley. Serve immediately.

# Expert advice:

01 -
  • You get restaurant-quality falafel that's somehow more addictive when you've made it yourself.
  • Everything comes together in under an hour, and most of that is just standing by the stove enjoying the aroma.
  • It's naturally vegetarian and dairy-free, so it works for almost any table.
02 -
  • Canned chickpeas will betray you—the texture will be mushy and sad, so stick with soaked dried ones or resign yourself to denser falafel.
  • That tahini sauce needs to be the consistency of heavy cream, not glue; if it seizes, whisk in a tablespoon of warm water at a time until it relaxes.
  • Don't assemble everything ahead of time; falafel releases steam and makes pita soggy, so warm your bread, fill your pockets, and serve immediately.
03 -
  • Make the falafel mixture the day before and refrigerate overnight—the flavors deepen and the texture becomes even more manageable.
  • If your tahini sauce breaks or becomes too thick while whisking, add a tiny splash of warm water or lemon juice, never all at once.
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