Falafel Pitas
Dive into the vibrant flavors of the Middle East with these irresistible Falafel Pitas! This recipe combines crispy, golden-brown falafel patties made from chickpeas, fresh parsley, and cilantro, perfectly seasoned with warm spices like cumin and coriander. Nestled in warm pita bread and layered with refreshing cucumber, juicy tomatoes, crisp lettuce, and creamy tahini sauce, these handheld delights are the ultimate fusion of texture and taste. Perfect for a quick weeknight meal or an impressive vegetarian dish, these falafel pitas are ready in just 40 minutes and make six hearty servings. Whether you're a longtime falafel lover or new to this iconic dish, these homemade pitas are sure to become a favorite.
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Recipe Information
Ingredients
- 15 oz Canned chickpeas
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 4 whole Garlic cloves
- 0.5 cup Red onion
- 3 tablespoons All-purpose flour
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
- 6 pieces Pita bread
- 1 cup Cucumber
- 1 cup Tomatoes
- 1 cup Lettuce
- 0.5 cup Tahini sauce
Instructions
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel to remove as much excess moisture as possible.
In a food processor, combine the chickpeas, parsley, cilantro, garlic, and red onion. Pulse until you have a rough, crumbly mixture.
Add the flour, ground cumin, ground coriander, baking powder, salt, and black pepper to the food processor. Pulse until the mixture comes together and you can easily form small patties or balls. Avoid over-processing so the mixture doesn’t become too smooth.
Transfer the falafel mixture to a bowl and refrigerate for 15 minutes to make it easier to shape.
While the mixture chills, slice the cucumber, tomatoes, and lettuce into thin strips to use as toppings. Warm the pita bread in a skillet or low oven.
Remove the falafel mixture from the refrigerator and form it into small patties or balls, about 1.5 inches in diameter.
In a large skillet or deep pot, heat the vegetable oil over medium-high heat. The oil is ready when a small piece of the mixture sizzles immediately upon contact.
Carefully fry the falafel patties in batches, being careful not to overcrowd the pan. Cook for about 2–3 minutes per side, or until golden brown and crispy.
Remove the cooked falafel from the oil and drain on a plate lined with paper towels.
To assemble the pitas, stuff each warm pita with a few falafel patties, cucumber, tomatoes, lettuce, and a drizzle of tahini sauce.
Serve immediately and enjoy your homemade Falafel Pitas!
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 5.9 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
