Crispy Falafel Pita Pocket (Print View)

Golden falafel balls wrapped in warm pita with fresh vegetables and creamy tahini drizzle.

# 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. 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 - Heat 2 inches of vegetable oil in a deep skillet over medium heat (350°F).
04 - With wet hands or a falafel scoop, form mixture into 1 ½ inch balls or patties. Fry in batches 2–3 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 to reach smooth, pourable consistency.
06 - Cut pitas 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 -
  • Homemade falafel tastes nothing like the dense, heavy versions you might remember—these are light, fluffy inside with an impossibly crispy exterior.
  • The whole thing comes together in under an hour, and most of that is just waiting for the oil to heat and the chickpeas to crisp up.
  • It's naturally vegetarian and dairy-free, but meat-eaters won't notice what's missing because the tahini sauce is that satisfying.
02 -
  • Use dried chickpeas soaked overnight, never canned—canned chickpeas are too soft and will create a mushy falafel that won't hold its shape or crisp properly.
  • The baking powder is essential for making the falafel light and fluffy inside; skip it and you'll end up with dense, heavy balls.
  • Keep everything cold before frying, and don't skip the refrigeration step—warm mixture spreads and won't hold together in the oil.
03 -
  • Freeze uncooked falafel mixture in portions before frying; they'll cook beautifully straight from the freezer and taste just as crispy.
  • For a baked version, brush formed falafel with a light oil spray and bake at 400°F for 20–25 minutes, flipping halfway through—they won't be quite as crispy but still delicious and less messy.
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