Falafel Pitta
Falafel Pitta
Ingredients
For the Falafel (8 balls)
- 150 g dried chickpeas, soaked for 18+ hours prior
- 1/2 onion, small
- 1 1/2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 handful fresh parsley
- 1 handful fresh coriander
- to taste salt
- 1/2 teaspoon baking soda, to 1 teaspoon
- as needed oil, for deep frying
For the Tahini Sauce (makes extra)
- 100 ml tahini
- 1 clove garlic, smashed or minced
- 1 lemon lemon juice
- to taste salt
- as needed water, to desired consistency
For the Salad
- 1/2 cucumber, diced
- 1 tomato, diced
- 1/4 cup parsley, chopped
- 1 squeeze lemon juice
- to taste salt
For Assembly
- 4 pittas
- as needed pickled cucumbers, a few slices per pitta
For the Optional Pickled Chili Sauce
- 1/4 cup pickled chili peppers
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 handful fresh herbs, (coriander/parsley)
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 tablespoon water
Instructions
- 1
Ensure dried chickpeas have been soaked for at least 18 hours prior to starting the recipe. Drain the soaked chickpeas thoroughly.
- 2
In a small bowl, combine 100ml tahini, 1 smashed or minced garlic clove, the juice from 1 lemon, and salt to taste. Gradually add water, mixing continuously, until the sauce reaches a creamy and pourable consistency. Set aside.
⏱️ 5 min
- 3
Add the drained chickpeas to a food processor. Add the 1/2 small onion, 1 1/2 cloves of garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, a handful of fresh parsley, a handful of fresh coriander, and salt to taste. Process the mixture until it is finely chopped and has a vibrant green color. Scrape down the sides of the food processor as needed to ensure even processing.
⏱️ 8 min
- 4
Transfer the falafel mixture to a plastic container. Add 1/2 to 1 teaspoon of baking soda to the mixture and mix it in well until thoroughly combined.
⏱️ 2 min
- 5
Shape the falafel mixture into 8 uniform balls.
⏱️ 5 min
- 6
Heat oil for deep frying in a pan or wok over medium-high heat. Ensure there is enough oil to submerge the falafel balls. Once the oil is hot (a small piece of falafel mixture should sizzle immediately when dropped in), carefully place the falafel balls into the hot oil.
⏱️ 3 min
- 7
Fry the falafel for a few minutes, turning occasionally, until they are nicely browned and crisp on the outside. The inside should remain green. Remove the falafel from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 8
In a bowl, combine the diced cucumber, diced tomato, and chopped parsley. Add a squeeze of lemon juice and salt to taste. Mix all the salad ingredients together.
⏱️ 5 min
- 9
For the optional pickled chili sauce: In a blender cup, combine the pickled chili peppers, 2 cloves of garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, a handful of fresh herbs, a drizzle of olive oil, salt to taste, pepper to taste, and 1 tablespoon of water. Blend until smooth. Pour the chili sauce into a small container.
⏱️ 5 min
- 10
Take 4 pittas. If desired, cut each pita in half to create a pocket. Spread a layer of the prepared tahini sauce inside each pita pocket.
⏱️ 2 min
- 11
Place the fried falafel balls inside the pita pockets. Add a generous amount of the prepared salad into each pita. Add a few slices of pickled cucumbers to each pita. If using, spoon some of the optional pickled chili sauce into the pita. Serve immediately and enjoy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Falafel Pitta
For the Falafel (8 balls)
- 150 g dried chickpeas, soaked for 18+ hours prior
- 1/2 onion, small
- 1 1/2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 handful fresh parsley
- 1 handful fresh coriander
- to taste salt
- 1/2 teaspoon baking soda, to 1 teaspoon
- as needed oil, for deep frying
For the Tahini Sauce (makes extra)
- 100 ml tahini
- 1 clove garlic, smashed or minced
- 1 lemon lemon juice
- to taste salt
- as needed water, to desired consistency
For the Salad
- 1/2 cucumber, diced
- 1 tomato, diced
- 1/4 cup parsley, chopped
- 1 squeeze lemon juice
- to taste salt
For Assembly
- 4 pittas
- as needed pickled cucumbers, a few slices per pitta
For the Optional Pickled Chili Sauce
- 1/4 cup pickled chili peppers
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 handful fresh herbs, (coriander/parsley)
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 tablespoon water
Instructions
- 1
Ensure dried chickpeas have been soaked for at least 18 hours prior to starting the recipe. Drain the soaked chickpeas thoroughly.
- 2
In a small bowl, combine 100ml tahini, 1 smashed or minced garlic clove, the juice from 1 lemon, and salt to taste. Gradually add water, mixing continuously, until the sauce reaches a creamy and pourable consistency. Set aside.
⏱️ 5 min - 3
Add the drained chickpeas to a food processor. Add the 1/2 small onion, 1 1/2 cloves of garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, a handful of fresh parsley, a handful of fresh coriander, and salt to taste. Process the mixture until it is finely chopped and has a vibrant green color. Scrape down the sides of the food processor as needed to ensure even processing.
⏱️ 8 min - 4
Transfer the falafel mixture to a plastic container. Add 1/2 to 1 teaspoon of baking soda to the mixture and mix it in well until thoroughly combined.
⏱️ 2 min - 5
Shape the falafel mixture into 8 uniform balls.
⏱️ 5 min - 6
Heat oil for deep frying in a pan or wok over medium-high heat. Ensure there is enough oil to submerge the falafel balls. Once the oil is hot (a small piece of falafel mixture should sizzle immediately when dropped in), carefully place the falafel balls into the hot oil.
⏱️ 3 min - 7
Fry the falafel for a few minutes, turning occasionally, until they are nicely browned and crisp on the outside. The inside should remain green. Remove the falafel from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 8
In a bowl, combine the diced cucumber, diced tomato, and chopped parsley. Add a squeeze of lemon juice and salt to taste. Mix all the salad ingredients together.
⏱️ 5 min - 9
For the optional pickled chili sauce: In a blender cup, combine the pickled chili peppers, 2 cloves of garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, a handful of fresh herbs, a drizzle of olive oil, salt to taste, pepper to taste, and 1 tablespoon of water. Blend until smooth. Pour the chili sauce into a small container.
⏱️ 5 min - 10
Take 4 pittas. If desired, cut each pita in half to create a pocket. Spread a layer of the prepared tahini sauce inside each pita pocket.
⏱️ 2 min - 11
Place the fried falafel balls inside the pita pockets. Add a generous amount of the prepared salad into each pita. Add a few slices of pickled cucumbers to each pita. If using, spoon some of the optional pickled chili sauce into the pita. Serve immediately and enjoy.
⏱️ 3 min