Falafel Pita Recipe

The night before, rinse and place dried chickpeas in a large bowl. Cover with water and let them soak for 24 hours. The chickpeas will double (or more) in size after soaking. You will use all the chickpeas. Dry chickpeas with paper towels before using them for the recipe (make sure they are completely dry).

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In a food processor, combine minced garlic, sliced shallot, fresh parsley, fresh cilantro, dried chickpeas, ground cumin, ground coriander, cayenne (if using), kosher salt, black pepper, and lemon juice.

Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed. You should be able to form into patties with the consistency achieved if you can't pulse it a bit more.

Take about 1-1.5 tablespoons of the falafel mixture and form the mixture into small patties (about 15-18).

Place the falafel patties on a baking sheet lined with parchment paper. See notes for pan frying and air fryer methods.

Generously brush each falafel patty with olive oil- let it run down the sides. Save the rest of the oil for when you flip them.

Bake in a preheated oven for 13-15 minutes on one side, then flip, brush with more oil, and bake an additional 10-13 minutes on the other side or until golden brown and crispy.

In a food processor, combine Greek yogurt, tahini, lemon juice, grated garlic, warm water, and a pinch of kosher salt.

Process until smooth and well combined.

Adjust the consistency by adding more water if needed. The sauce should be creamy and pourable.

Cut the pita bread in half.

Stuff each pita half with a few falafel patties.

Add shredded lettuce, diced tomatoes, sliced red onion, and sliced cucumber on top of the falafel.

Add a drizzle of tahini sauce over the fillings.

Serve immediately and enjoy your delicious Falafel Pita Sandwich!