Crispy Falafel Pita Pocket (Printable)

Golden falafel in warm pita bread with fresh veggies and creamy tahini drizzle.

# 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

→ 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

# Directions:

01 - Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt. Pulse 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 for easier handling if desired.
03 - Pour 2 inches of vegetable oil into a deep skillet and heat over medium until 350°F (175°C) is reached.
04 - With wet hands or a falafel scoop, shape mixture into 1 ½ inch balls or patties. Fry in batches for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
05 - In a bowl, whisk tahini, lemon juice, garlic, and salt together. Gradually add cold water until smooth and pourable.
06 - Cut 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 Tips:

01 -
  • Homemade falafel tastes nothing like the dense, heavy versions you might've tried before—light, fluffy, and genuinely addictive.
  • Everything comes together in under an hour, yet feels like you've spent the afternoon cooking something special.
  • It's completely vegetarian and dairy-free, but so satisfying that no one at the table will miss meat.
02 -
  • Dried soaked chickpeas are absolutely essential—canned ones will turn your falafel into mush because they're already too soft and wet.
  • Don't skip the baking powder; it's the difference between dense hockey pucks and light, pillowy falafel that actually tastes like air and flavor.
03 -
  • Keep a spray bottle of water nearby while frying—if any oil splatters, a light mist of water stops it from spreading and burning you.
  • Make the tahini sauce slightly thicker than you think you need it, because it'll loosen a bit as you drizzle it over the warm falafel and vegetables.
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