Falafel Pita

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A Falafel pita is a vegan sandwich made with crispy falafel patties and fresh veggies inside a warm pita. It’s a popular Middle Eastern fast food option that’s sure to be a hit in your home!

Course Main Course

Cuisine Israel

Prep Time 30

Cook Time 40

Resting Time 20

Total Time 21 10

Servings

Calories 577kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Falafel Ingredients

16 oz dried chickpeas soaked in water for 16 hours (do not use canned chickpeas)
1 cup Parsley roughly chopped & stems removed
½ cup Cilantro roughly chopped & stems removed
1 yellow onion roughly chopped
5 large garlic cloves
1 tsp Salt
¼ tsp Pepper
2 tsp Ground Cumin
½ tsp Coriander
⅛ - ¼ tsp Cayenne Pepper depending on preference
1 tsp baking powder
Vegetable oil for frying

Assembly Ingredients

5 Pita Breads
10 tbsp hummus
1 head butter lettuce
3 Roma Tomatoes sliced
1 English Cucumber sliced
½ Red onion sliced

Instructions

Falafel Instructions
In a large bowl, cover 16 oz chickpeas with 6 inches of water. Cover and leave to rest for 16-18 hours until the chickpeas are tender and can be broken with your fingernail.
Drain the chickpeas and pat them dry.
In a food processor, add the chickpeas, 1 cup parsley, ½ cup cilantro, 1 onion, and 5 cloves garlic. Turn the food processor to HIGH and process the falafel mixture until it is well broken down, fine and crumbly but will hold together if you press it with your hands (like wet sand).
Add the spices (1 tsp salt, ¼ tsp pepper, 2 tsp cumin, ½ tsp coriander, ⅛ tsp cayenne pepper) and process again until well combined.
Transfer the falafel mixture to a bowl and cover tightly with plastic wrap. Place in the fridge and allow to rest for at least 2 hours or overnight.
Right before frying your falafel, add 1 tsp baking powder into the mixture and mix to combine.
Add a large pot to the stove and add about 2 inches of oil to the pot. Turn the heat to high and heat until the oil reaches 350 degrees Fahrenheit.
Using 3 Tbsp of mixture at a time, form the falafels into patties in your hand. If preferred, you can keep them spherical like a ball.
Drop about 5 falafel at a time into the pot, frying for 3-5 minutes, until the falafel is brown and crispy. Remove to a paper towel lined plate to drain any extra grease. Continue frying in batches until all of the falafel are fried. Enjoy!
Assembly Instructions
Once the falafels are cooked it is time to assemble the pitas. Cut each pita bread in half and gently use your hands to separate the halves.
Spread 1 tbsp of hummus in each pita bread half. Then place 1-2 pieces of butter lettuce in each pita bread half.
Continue to stuff the pitas with falafel, tomatoes, cucumbers, and red onions. Top with more hummus as desired. Enjoy!

Notes

Dry Chickpeas: If you try to make authentic falafel with canned chickpeas (or garbanzo beans) they will fall apart while you cook them. You need to use dried, uncooked beans for this recipe.
Fresh Herbs and Spices: Falafel patties are green on the inside because of the fresh parsley and fresh cilantro. Dried herbs will not work for falafel. Your garlic, onion and fresh herbs also give your dough just the right amount of moisture to stick together.
Baking Soda: Baking soda is necessary to achieve the best falafel texture. Adding this key ingredient just before cooking will make your falafel light and fluffy.
Pita Bread: Quality pita bread will hold all your ingredients together and add another level of flavor that makes my mouth water just thinking about it. If you are using something store bought, be sure and warm the bread slightly before serving it to make it more pliable.
Fresh, soft pita bread is the only way to serve this. Take your time to find a pita bread you enjoy and I promise it will be worth it!
There are so many different sauces and toppings you can add to this meal. I love it with fresh hummus, tzatziki, tahini, lemon juice, Greek yogurt or even baba ganoush.
Fresh herbs will add the best flavor to your falafel, but too much will make your dough too wet. If you are worried about adding too much, try adding just a small amount at a time into your food processor to ensure the best texture.
Creamy tahini is so delicious. If you’re unsure about buying a jar just for this recipe you can also use tahini for cookies and as a dipping sauce with sweet potato fritters.

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