Take a big bite out of this falafel pita sandwich!
Fully loaded with golden brown falafel, crisp veggies and a drizzle of tahini sauce, this warm pita pocket sandwich is guaranteed to satisfy.
Ingredients
Here’s what you’ll need to make this falafel sandwich recipe:
- Falafel. I recommend using my homemade falafel recipe below, but there are also boxed mixes that you can find at your local grocery store that make things ever faster.
- Tahini Sauce. This is made from Greek yogurt and tahini (sesame seeds ground into a paste). It makes a great dipping sauce in general and is not to be missed!
- Pita. We’re using store bought pita pockets in this recipe, but if you want to go the extra mile, make my pocketless pita bread recipe. It’s delicious!
- Romaine lettuce
- Tomatoes
- Cucumbers
- Pickled red onions. I’ll show you how to make homemade pickled red onions in the recipe card that you can use for this recipe and many others, or just buy a jar of pickled onions at the supermarket.
How to Make Falafel Pita Pockets
Prep the Falafel Patties
Making the falafel mixture will only take a few minutes in the food processor. Then, get it into the refrigerator to chill.
While the falafel ingredients are chilling, make the tahini sauce.
Make the Tahini Yogurt Sauce
Combine the tahini with Greek yogurt, fresh herbs and a little lemon juice. Set it aside. If you like a thinner consistency, add a little water.
Fry the Falafel Balls
Start by filling a large skillet with about an inch of oil. Because we are using canned chickpeas, the falafel mixture will be loose, even after refrigeration.
Use a large spoon to drop the batter into the oil. Then, use the spoon or a spatula to nudge the falafels into shape. Let them get nice and golden brown on both sides. Don’t worry, you can’t overcook them!
Assemble the Falafel Pita Sandwiches
Now, load up your pitas! It’s nice to warm pita bread for a few seconds in the microwave, just to make it a little more pliable.
Then, pile your crispy falafel, fresh veggies, tahini sauce and pickled onions into the pita pocket and enjoy!
Serving Suggestions
Here are some of my favorite ways to enjoy a falafel pita sandwich:
1. With a side dish: try a fresh tabouli salad or turmeric rice on the side. Sweet potato fries are also an awesome side for these sandwiches!
2. With extra sauce: I love tzatziki sauce almost as much as I love tahini sauce on these sandwiches. You could even do both!
3. As part of a Mediterranean spread that includes hummus, crispy chickpeas, baba ganoush, assorted olives and feta cheese.
FAQs
Falafel is a great source of plant-based protein and dietary fiber. While traditional falafel is fried, you can make it healthier by baking it or using an air fryer.
For this particular recipe, I do not recommend using an air fryer or oven because the batter would be too loose and the falafel would not hold its shape.
The best binder for falafel is flour. This is especially true when you’re using canned chickpeas.
Any kind of flour will work, so choose your preference of all purpose flour, gluten free flour, or chickpea flour.
While the traditional way to make falafel is by using dried chickpeas that have been soaked overnight, it is possible to make falafel using canned chickpeas.
This is a hotly contested topic that people get very emotional about!
There are many falafel recipes out there that insist that the recipe will not work using canned chickpeas.
My friends – this recipe works. And it’s delicious.
How to Store Leftover Falafel Sandwiches
Store any leftovers in an airtight container in the refrigerator, or wrap the sandwiches individually in aluminum foil and refrigerate.
For best results, reheat your falafel sandwich in the microwave. This will restore the pita back to its original texture.
When you make this falafel pita recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
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For more vegetarian recipes, try these:
- Baja Bowl with Cilantro Lime Vinaigrette
- Spicy Cajun Alfredo Pasta
- Indian Roasted Cauliflower Curry with Coconut Rice
Falafel Pita Sandwich Recipe with Easy Tahini Sauce
Ingredients
- 12 falafel patties
- 4 pita pockets
- 4 leaves romaine lettuce
- 1 1/2 cups tahini sauce
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/2 cup pickled red onions
Falafel
- 1 14 oz. can chickpeas (garbanzo beans) drained
- 1 white or yellow onion diced
- 3 cloves garlic minced
- 1/2 cup all purpose flour or chickpea flour
- 1 large egg
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- zest of 1 lemon
- 1 tsp. salt
- 1 tsp. cumin
- 1/2 tsp. baking powder
- 1/4 tsp. red pepper flakes
Tahini Sauce
- 1 cup Greek yogurt
- 2 Tbsp. tahini
- 2 tsp. lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 Tbsp. fresh mint finely chopped
- 1 tsp. fresh parsley finely chopped
Pickled Onions
- 1 red onion thinly sliced
- 1 cup water
- 1 cup white vinegar
- 1 1/2 Tbsp. sugar
- 1 Tbsp. kosher salt
Instructions
Falafel
- Prep the falafel: Put all ingredients into a food processor and blend until combined but not completely smooth. Chill in the refrigerator for at least 30 minutes.
- Make the falafel: Heat 1 inch of olive oil in a large pan over medium heat. Remove falafel mixture from the refrigerator, and gently place heaping tablespoons of the mixture into the oil. Allow the falafel to brown on one side, about 3-4 minutes, and then use a slotted spoon to flip them over for another 3-4 minutes. Transfer to a paper towel-lined plate.
Tahini Sauce
- Combine all of the ingredients together in small bowl. Set aside.
Pickled Onions
- Thinly slice the onion. Place the slices into a mason jar or heavy duty plastic container.
- Bring the water, vinegar, sugar and salt to a boil in a small saucepan. Once the salt and sugar are dissolved, pour the pickling liquid over the onions. Fill to the top of the container and seal it. Let it sit until it cools to room temperature. Store in the refrigerator.
Assemble the Pita Sandwiches
- Spread the inside of a pita pocket with tahini sauce. Fill the pita with falafel patties, one leaf of romaine, cucumbers, tomatoes and onions. Top the pita with additional tahini sauce, if desired.
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