Falafel Pita Pockets (Middle Eastern)

Falafel Pita Pockets (Middle Eastern)

Crispy chickpea falafel tucked into warm pita with tangy tahini sauce.

Total 9 hr Makes 4 servings Calories 520/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Sesame

Dried chickpeas are blended with herbs and spices, formed into patties, and fried until crackly outside and tender within. Stuffed into warm pita with crisp vegetables and a drizzle of tahini sauce, this makes a satisfying lunch or casual dinner rooted in Middle Eastern street food tradition.

Ingredients

  • 1 cup dried chickpeas, soaked overnight in water
  • 1/2 cup yellow onion, chopped
  • 4 cloves garlic
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sesame seeds
  • 4 cups vegetable oil, for frying
  • 4 pita breads, warmed and halved
  • 1 cup romaine lettuce, shredded
  • 1 tomato, diced
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup tahini sauce

Method

  1. Drain the soaked chickpeas well and pat dry with a towel; they should be softened but still raw, not cooked.

  2. In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely ground but not pureed to a paste, scraping down the sides as needed.

  3. Add the cumin, coriander, cayenne, salt, baking soda, and flour to the food processor. Pulse a few more times until evenly combined; the mixture should hold together when pressed.

  4. Transfer the mixture to a bowl, cover, and refrigerate to firm up and let the flavors meld.

  5. Scoop the mixture into 16 portions and shape into balls or small patties, pressing sesame seeds onto the outside of each.

  6. Heat the vegetable oil in a deep skillet or pot to 350°F.

  7. Fry the falafel in batches of 5 to 6, turning occasionally, until deeply golden brown and crisp on all sides, about 4 minutes per batch.

  8. Remove falafel with a slotted spoon and drain on paper towels.

  9. Fill each pita half with shredded lettuce, tomato, cucumber, and red onion, then tuck in 4 falafel per pocket.

  10. Drizzle generously with tahini sauce and serve immediately.

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    Falafel Pita Pockets (Middle Eastern)

    Dried chickpeas are blended with herbs and spices, formed into patties, and fried until crackly outside and tender within. Stuffed into warm pita with crisp vegetables and a drizzle of tahini sauce, this makes a satisfying lunch or casual dinner rooted in Middle Eastern street food tradition.

    9 hr 4 servings 520 cal

    Ingredients

    • 1 cup dried chickpeas, soaked overnight in water
    • 1/2 cup yellow onion, chopped
    • 4 cloves garlic
    • 1 cup fresh parsley leaves
    • 1/2 cup fresh cilantro leaves
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 3 tablespoons all-purpose flour
    • 1 tablespoon sesame seeds
    • 4 cups vegetable oil, for frying
    • 4 pita breads, warmed and halved
    • 1 cup romaine lettuce, shredded
    • 1 tomato, diced
    • 1/2 cucumber, diced
    • 1/4 cup red onion, thinly sliced
    • 1/2 cup tahini sauce

    Method

    1. 1

      Drain the soaked chickpeas well and pat dry with a towel; they should be softened but still raw, not cooked.

    2. 2

      In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely ground but not pureed to a paste, scraping down the sides as needed.

    3. 3

      Add the cumin, coriander, cayenne, salt, baking soda, and flour to the food processor. Pulse a few more times until evenly combined; the mixture should hold together when pressed.

    4. 4

      Transfer the mixture to a bowl, cover, and refrigerate to firm up and let the flavors meld.

    5. 5

      Scoop the mixture into 16 portions and shape into balls or small patties, pressing sesame seeds onto the outside of each.

    6. 6

      Heat the vegetable oil in a deep skillet or pot to 350°F.

    7. 7

      Fry the falafel in batches of 5 to 6, turning occasionally, until deeply golden brown and crisp on all sides, about 4 minutes per batch.

    8. 8

      Remove falafel with a slotted spoon and drain on paper towels.

    9. 9

      Fill each pita half with shredded lettuce, tomato, cucumber, and red onion, then tuck in 4 falafel per pocket.

    10. 10

      Drizzle generously with tahini sauce and serve immediately.