Crispy Falafel Pita Pockets with Tahini or Tzatziki

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 16 falafel; fills 8 pita halves)
• Prep Time: 30 minutes (plus 12–18 hours soaking)
• Cook Time: 20 minutes
• Total Time: 50 minutes (plus soaking)

Quick Ingredients

• 1 cup (200 g) dried chickpeas + 1/2 tsp baking soda for soaking
• 1 small onion (150 g), 4 garlic cloves
• 1 cup packed parsley, 1/2 cup packed cilantro
• 2 tsp ground cumin, 2 tsp ground coriander, 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp baking powder, 3 tbsp (24 g) chickpea or all-purpose flour
• 2 cups (480 ml) neutral oil for frying
• 4 pita breads (6–7 inch)
• 2 tomatoes, 1/2 English cucumber, 1/2 small red onion, handful parsley
• Tahini sauce: 1/2 cup tahini, 1/3 cup lemon juice, 1 small garlic clove, 1/4 tsp salt, 6–8 tbsp cold water
• Optional tzatziki: 1 cup Greek yogurt, 1/2 English cucumber grated, 2 tbsp dill, 1 tbsp lemon juice, 1 garlic clove, 1 tbsp olive oil, 1/4 tsp salt

Do This

• 1. Soak chickpeas 12–18 hours in lots of water with 1/2 tsp baking soda; drain and pat very dry.
• 2. Pulse chickpeas with onion, garlic, herbs, cumin, coriander, salt, pepper; stir in baking powder and flour; rest 15–30 minutes.
• 3. Shape 1.5-tbsp patties (about 30 g each); chill 10 minutes.
• 4. Heat 1.5–2 inches oil to 350°F (177°C).
• 5. Fry falafel 2–3 minutes per side until deep golden; drain and salt.
• 6. Warm pitas, slice tomato/cucumber/red onion, whisk tahini (or make tzatziki); assemble pockets and serve.

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Why You’ll Love This Recipe

• Crispy outside, tender and herb-flecked inside—classic shop-style falafel made at home.
• Pantry-friendly and budget-aware: dried chickpeas, spices, and simple fresh veg.
• Flexible cooking: shallow-fry for maximum crunch, or bake/air-fry for a lighter take.
• Meal-prep friendly: the mix chills well and falafel freeze beautifully.

Grocery List

• Produce: Onion, garlic, flat-leaf parsley, cilantro, tomatoes, English cucumber, red onion, lemons, fresh dill (for tzatziki)
• Dairy: Greek yogurt (for tzatziki, optional)
• Pantry: Dried chickpeas, tahini, ground cumin, ground coriander, black pepper, kosher salt, baking powder, baking soda, chickpea or all-purpose flour, neutral frying oil, pita breads

Full Ingredients

Falafel Patties

• 1 cup (200 g) dried chickpeas
• 1/2 tsp baking soda (for soaking)
• 1 small yellow onion (about 150 g), roughly chopped
• 4 garlic cloves
• 1 cup packed fresh flat-leaf parsley (about 30 g)
• 1/2 cup packed fresh cilantro (about 15 g)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp baking powder
• 3 tbsp (24 g) chickpea flour or all-purpose flour

Tahini Sauce

• 1/2 cup (120 g) tahini
• 1/3 cup (80 ml) fresh lemon juice
• 1 small garlic clove, finely grated
• 1/4 tsp kosher salt
• 6–8 tbsp (90–120 ml) ice-cold water, to thin to a pourable consistency
• Optional: 1/4 tsp ground cumin for warmth

Optional Tzatziki

• 1 cup (240 g) plain Greek yogurt (2% or whole milk)
• 1/2 English cucumber, coarsely grated and squeezed dry (about 1 cup/120 g)
• 2 tbsp chopped fresh dill
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt

Pitas & Fresh Fillings

• 4 pita breads (6–7 inch), warmed and halved
• 2 medium tomatoes, sliced or diced
• 1/2 English cucumber, diced
• 1/2 small red onion, very thinly sliced
• 1/4 cup chopped fresh parsley leaves
• Lemon wedges, for serving (optional)
• Optional garnish: 1 tsp sumac or Aleppo pepper for dusting

For Frying

• 2 cups (480 ml) neutral oil (such as peanut, canola, or sunflower), or enough for 1.5–2 inches in a skillet

Step-by-Step Instructions

Step 1: Soak the chickpeas overnight

Rinse the dried chickpeas, then place in a large bowl with at least 6 cups (1.4 L) cold water and 1/2 tsp baking soda. Soak 12–18 hours until the chickpeas are well-hydrated and split-skin tender. Drain very well and pat dry with towels; excess moisture makes falafel fragile.

Step 2: Make the falafel mixture

Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. Pulse in short bursts until the mixture looks like coarse, moist sand—no large chickpea pieces, but not a paste (20–30 pulses, scraping as needed). Sprinkle in the baking powder and flour; pulse 5–8 more times to combine. The mixture should clump when pressed. If it feels loose, add up to 1 additional tablespoon of flour. Cover and rest 15–30 minutes to hydrate.

Step 3: Shape and chill the patties

Using a 1.5-tablespoon scoop (about 30 g), portion the mixture into balls. Gently press into thick coins about 1/2 inch (1.25 cm) thick. Arrange on a parchment-lined tray and chill 10 minutes to firm.

Step 4: Heat the oil

Pour 1.5–2 inches of neutral oil into a deep skillet or Dutch oven and heat to 350°F (177°C). Maintain temperature with a thermometer. Set a wire rack over a baking sheet for draining.

Step 5: Fry until deeply golden

Fry 4–6 patties at a time without crowding, 2–3 minutes per side, turning once, until they are a rich golden-brown and crisp (about 4–5 minutes total). Transfer to the rack and immediately sprinkle with a pinch of salt. Return the oil to 350°F between batches.

Step 6: Make the sauce(s)

For tahini sauce, whisk tahini, lemon juice, garlic, and salt. It will seize; whisk in 6–8 tbsp ice-cold water a little at a time until smooth, pale, and pourable. For tzatziki (optional), combine yogurt, squeezed cucumber, dill, lemon juice, garlic, olive oil, and salt; let sit 10 minutes.

Step 7: Prep the fillings and warm the pitas

Slice the tomatoes, dice the cucumber, and thinly slice the red onion. Chop parsley. Warm pitas in a 350°F (177°C) oven for 5 minutes or in a dry skillet over medium heat for 45–60 seconds per side. Halve each pita and gently open the pockets.

Step 8: Assemble and serve

Spread tahini or tzatziki inside each pita half. Add 2–3 falafel, then tuck in tomatoes, cucumber, red onion, and parsley. Drizzle with more sauce, dust with sumac if using, and finish with a squeeze of lemon. Serve immediately while hot and crisp.

Pro Tips

• Use dried, soaked chickpeas—canned chickpeas are too soft and will fall apart.
• Texture check: the mixture should be coarse, not pureed. Over-processing leads to dense falafel.
• Oil temperature matters: 350°F (177°C) yields a crisp exterior and moist interior. Too cool = greasy falafel; too hot = raw centers.
• Test fry one patty. If it cracks, pulse mixture a bit finer or add 1–2 tsp more flour.
• Keep batches warm on a rack in a 250°F (120°C) oven while you fry the rest.

Variations

• Lighter bake: Brush patties with 2 tbsp oil and bake at 425°F (218°C) on a preheated sheet for 18–22 minutes, flipping at 12 minutes.
• Air-fryer: Spray patties lightly with oil and cook at 380°F (193°C) for 12–14 minutes, turning halfway.
• Spicy falafel: Add 1–2 tsp harissa paste or 1/2–1 tsp Aleppo pepper to the mixture.
• Pickle crunch: Add pickled turnips or cucumbers to the pockets for a tangy bite.

Storage & Make-Ahead

Falafel mixture can be refrigerated (covered) up to 24 hours before shaping and frying. Shape and refrigerate patties up to 24 hours. Fryed falafel keep 3–4 days in the fridge; re-crisp at 375°F (190°C) for 8–10 minutes. Freeze uncooked patties on a tray, then store in a bag up to 2 months; thaw overnight before cooking. Freeze cooked falafel up to 2 months; reheat at 375°F (190°C) for 12–15 minutes. Tahini sauce keeps 5–7 days refrigerated; tzatziki is best within 3 days. Prep the vegetables the day you serve for peak freshness.

Nutrition (per serving)

Approximate (with tahini sauce): 690 calories; 28 g fat; 88 g carbohydrates; 20 g protein; 10 g fiber; 950 mg sodium. Values will vary based on oil absorption, pita size, and sauce amount.