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Crispy, golden-brown falafel balls made from scratch, tucked into warm pita pockets with fresh veggies and a creamy tahini-yogurt sauce. A satisfying and flavorful vegetarian meal that brings the best of street food to your kitchen.
For 4 servings
Soak the Chickpeas
Prepare the Falafel Mixture
Make the Tahini-Yogurt Sauce
Crispy, golden-brown falafel balls made from scratch, tucked into warm pita pockets with fresh veggies and a creamy tahini-yogurt sauce. A satisfying and flavorful vegetarian meal that brings the best of street food to your kitchen.
This Middle Eastern recipe takes 60 minutes to prepare and yields 4 servings. At 755.69 calories per serving with 23.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape and Fry the Falafel
Assemble the Sandwiches
For a lower-fat version, bake the falafel. Form the patties, lightly brush them with oil, and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crisp.
Add 1 finely chopped green chili or 1/2 teaspoon of red pepper flakes to the food processor along with the other ingredients for a spicy kick.
Customize your sandwich with other classic toppings like pickled turnips, hummus, sliced red onion, or a sprinkle of feta cheese.
Incorporate other fresh herbs like mint or dill into the falafel mixture for a different flavor profile.
Chickpeas are a fantastic source of protein, which is crucial for muscle repair, immune function, and overall body maintenance, making this a satisfying meal for vegetarians and meat-eaters alike.
With chickpeas and fresh vegetables, this sandwich is packed with dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The tahini sauce is made from sesame seeds, which are a great source of healthy monounsaturated and polyunsaturated fats. These fats are beneficial for heart health and reducing inflammation.
This meal provides important minerals like iron for energy, magnesium for nerve function, and manganese, an antioxidant that supports bone health, all primarily from the chickpeas and tahini.
This is the most common issue and usually happens for two reasons: 1) You used canned chickpeas instead of dried, soaked ones. Canned chickpeas are too soft and wet. 2) The mixture was too wet or not chilled long enough. Ensure you pat the soaked chickpeas completely dry and chill the mixture for at least 30 minutes.
Yes, you can prepare the falafel mixture (without the baking soda) up to 2 days in advance and store it in an airtight container in the refrigerator. Stir in the baking soda just before you are ready to shape and fry.
It can be a very healthy meal. It's rich in plant-based protein, fiber, and nutrients. The main health consideration is the deep-frying. For a healthier alternative, you can bake or air-fry the falafel.
A homemade Falafel Pita Sandwich, as per this recipe, contains approximately 550-650 calories. This can vary based on the size of the pita, the amount of oil absorbed during frying, and the quantity of sauce used.
Store leftover falafel in an airtight container in the refrigerator for up to 4 days. To reheat and restore their crispiness, place them in an oven or air fryer at 375°F (190°C) for 5-8 minutes.
Yes! You can freeze them either uncooked or cooked. To freeze uncooked, place the shaped balls on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time. Cooked falafel can also be frozen and reheated as described above.