Falafel Pita Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with at least 4 cups cold water. Soak at room temperature for 8–12 hours or overnight until doubled and tender but still firm. Drain and rinse thoroughly.

Prepare falafel mix

In a food processor, combine drained chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse and holds together when pressed but not a smooth paste (about 20–30 one-second pulses). Scrape down sides as needed.

Adjust texture

Transfer mixture to a bowl and stir in the flour. If mixture feels too wet to shape, refrigerate 20–30 minutes. The mixture should hold its shape when formed into a ball.

Shape falafel

With damp hands or a scoop, form 12–16 balls (about 1.5 tablespoons each) or small patties. Place on a tray and chill for 15 minutes to firm up, which helps them hold together when frying.

Cook falafel

Heat a 10–12 inch skillet over medium heat and add vegetable oil to reach about 1/4 inch depth. When oil is shimmering but not smoking, add falafel in a single layer, not crowded. Fry 3–4 minutes per side until deep golden brown and crisp. Adjust heat as necessary to avoid burning. Transfer to a paper towel–lined plate to drain.

Grate the cucumber into a fine bowl, then squeeze or press out excess moisture with a clean towel or paper towel until mostly dry (this prevents watery tzatziki).

Combine Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until smooth and taste; adjust salt or lemon to preference. Chill at least 15 minutes to blend flavors.

Whisk tahini, warm water, lemon juice, minced garlic, and salt in a small bowl until smooth and pourable. If too thick, add water 1 teaspoon at a time until you reach desired consistency. Taste and adjust salt or lemon.

In a small bowl, whisk rice vinegar, water, sugar, and salt until dissolved. Add julienned carrot and sliced red onion, toss to coat, and let sit at least 10 minutes (longer for stronger flavor). Drain before assembling if excess liquid collects.

Warm pita: wrap pitas in foil and heat in a 350°F (175°C) oven for 5–8 minutes or warm briefly in a dry skillet until pliable.

Open each pita pocket or slice open flat. Spread about 2 tablespoons tzatziki inside each pita, and drizzle 1 tablespoon tahini sauce (or to taste).

Add 3–4 falafel balls per pita (or 4–5 for heartier), then top with 2–3 tablespoons pickled veggies, 1/4 cup diced tomatoes, and 2–3 tablespoons sliced cucumber.

Garnish with a sprig of fresh dill and serve with a lemon wedge on the side. Serve immediately while falafel are hot and crisp.