Crispy Falafel Pita Pocket (Print Version)

Falafel balls crisped and served with fresh vegetables and tahini inside warm pita bread.

# What You'll Need:

→ Falafel

01 - 1 1/2 cups dried chickpeas (soaked overnight)
02 - 1/2 small onion, roughly chopped
03 - 3 cloves garlic
04 - 1/2 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cayenne or chili flakes (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon baking powder
11 - 2 tablespoons all-purpose flour
12 - Vegetable oil, for frying (about 4 cups)

→ Tahini Sauce

13 - 1/2 cup tahini (sesame paste)
14 - 2 tablespoons lemon juice
15 - 1 clove garlic, minced
16 - 1/4 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 - 1/2 cup sliced cucumber
22 - 1/4 cup diced red onion
23 - Fresh parsley leaves, for garnish

# Step-by-Step Guide:

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 handling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet. Heat over medium heat until temperature reaches 350°F (175°C).
04 - With damp hands or a falafel scoop, form mixture into small balls or patties approximately 1 1/2 inches wide.
05 - Fry falafel in batches for 2 to 3 minutes per side until golden brown and crisp. Remove and drain on paper towels.
06 - Whisk tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water while whisking until smooth and pourable.
07 - Cut warmed pitas in half to create pockets. Fill each with shredded lettuce, diced tomatoes, sliced cucumber, diced onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley. Serve immediately.

# Top Tips:

01 -
  • Crispy on the outside, fluffy inside—there's something deeply satisfying about that texture contrast in every bite.
  • You control the spice level and freshness, which means it tastes nothing like the dry versions from chain restaurants.
  • Once you nail the technique, you can make a batch on Sunday and have lunch sorted for days.
02 -
  • Dried chickpeas are absolutely essential—I tried canned once thinking it wouldn't matter, and the result was a greasy, dense disappointment that taught me why this recipe exists the way it does.
  • The oil temperature makes or breaks everything; invest in a cheap instant-read thermometer because guessing by feel will betray you at the most frustrating moment.
  • Your tahini will seize up if you add lemon juice too fast—whisk gradually like you're tempering chocolate, and it'll transform into silky, perfect sauce.
03 -
  • Keep your hands damp when forming the balls—it prevents sticking and gives you better control over the shape, which affects how evenly they cook.
  • Save a spoonful of the falafel mixture before adding baking powder and flour to taste and adjust seasonings; it's impossible to fix once everything is mixed and chilled.
  • The tahini sauce can be made hours ahead and stored in the fridge—it actually develops better flavor as it sits, so don't stress about last-minute prep.
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