Falafel Pita Pocket Classic (Print)

Crispy falafel nestled in warm pita with fresh vegetables and smooth tahini sauce, a tasty Middle Eastern delight.

# Components:

→ 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 - 4–6 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. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt in a food processor. Pulse until mixture is coarse and holds together when pressed.
02 - Transfer mixture to a bowl, stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm the mixture for easier shaping.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet and heat over medium heat to 350°F (175°C).
04 - Shape mixture into balls or patties approximately 1 ½ inches wide using wet hands or a falafel scoop. Fry in batches for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
05 - Whisk tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water while whisking until sauce is smooth and pourable.
06 - Cut warmed pita breads in half to form pockets. Fill 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. Serve immediately.

# Expert Advice:

01 -
  • Crispy exterior, creamy inside—the textural contrast is absolutely worth the small effort.
  • It tastes like you traveled somewhere delicious without leaving your kitchen.
  • Once you taste homemade falafel, the frozen kind becomes impossible to justify.
02 -
  • If your falafel falls apart in the oil, it means your chickpeas were canned or your mixture was too wet—next time, soak dried ones and pat them extra dry.
  • The baking powder is your secret weapon for fluffiness inside; don't skip it, and don't add it until just before frying or it'll lose its lift.
03 -
  • A falafel scoop or ice cream scoop ensures uniform sizes, so everything cooks evenly—but wet hands work just fine.
  • Keep your tahini sauce slightly thinner than you think it should be; it'll thicken as it sits, and you want it to actually drizzle into the pita.
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