Alright, I have to admit—I never thought falafel could be *this* easy and satisfying until I nailed this recipe. Crispy on the outside, tender on the inside, and wrapped in a warm pita with fresh veggies and a drizzle of creamy sauce… it’s like a little party of flavors in every bite. Plus, falafel has this magical way of making your kitchen smell like a cozy Middle Eastern street market. If you’ve ever been a bit intimidated by making falafel from scratch, I’m here to tell you: don’t sweat it. With a few practical tips and simple steps, you’ll have dinner on the table faster than you can say “yum.”
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 cup dried chickpeas (soaked overnight)
1/2 small onion, roughly chopped
2 cloves garlic
1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp baking powder
3 tbsp all-purpose flour (more if needed)
Vegetable oil for frying
4 pita pockets
1 cup chopped cucumber
1 cup chopped tomatoes
1/2 cup shredded lettuce
For the Sauce / Garnish:
1/2 cup plain Greek yogurt
1 tbsp tahini
Juice of 1/2 lemon
1 clove garlic, minced
Salt and pepper to taste
How I Make It
Step 1:
After soaking your chickpeas overnight, drain and rinse them well. In a food processor, pulse the chickpeas with onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until you get a coarse, grainy mixture. Be careful not to over-process into a paste—you want texture that helps the falafel stay light and fluffy.
Step 2:
Transfer the mixture to a bowl. Add the baking powder and flour, mixing gently until it holds together when formed into a ball. If your mix feels too wet, sprinkle in a little more flour.
Step 3:
Heat about 2 inches of vegetable oil in a heavy pan over medium-high heat to around 350°F (if you have a thermometer). Use a spoon or your hands to shape the falafel into small balls or patties—about the size of a walnut.
Step 4:
Working in batches, carefully fry the falafel balls for 3-4 minutes on each side until a beautiful golden-brown crust forms. Don’t overcrowd the pan, or the temperature will drop, and they’ll get greasy.
Step 5:
Drain the falafel on a paper towel-lined plate to soak up excess oil. Meanwhile, mix the yogurt, tahini, lemon juice, garlic, salt, and pepper in a small bowl to make a creamy sauce.
Step 6:
Warm your pita pockets in a toaster or dry pan. Stuff each pita with a few falafel balls, a handful of fresh cucumber, tomato, and lettuce, then drizzle generously with the yogurt sauce before wrapping it all up.
Variations & Tips
Add a bit of cayenne or smoked paprika for a spicy kick inside the falafel mix.
For a lighter version, bake the falafel at 400°F for about 20-25 minutes, flipping halfway.
Substitute fresh herbs: mint makes a lovely bright touch if you don’t have cilantro.
Use store-bought tahini for ease, but homemade tahini is a game-changer if you want to go all-in.
If you don’t have a food processor, you can mash the chickpeas by hand—it just takes a bit more elbow grease.
Serve with pickled turnips or spicy harissa for an authentic street-food vibe.
How I Like to Serve It
These falafel pita wraps are perfect for easy weeknight dinners or casual weekend lunches. They shine when paired with a crisp, chilled salad or even sweet potato fries on the side. During warmer months, I love making this with fresh garden tomatoes and cucumbers for lots of bright, refreshing flavors.
Notes
Store any leftover falafel in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crisp.
You can substitute canned chickpeas (drained and rinsed), but the texture won’t be as crisp—freeze them first for better results.
Closing: This falafel pita wrap is my go-to when I want a quick, flavorful meal that feels like a little homemade celebration every time.
