Falafel Pita Pockets Recipes

Falafel Pita Pockets Recipes 

Falafel pita pockets are a beloved street food staple known for their crispy texture, bold Middle Eastern spices, and plant-based goodness. Whether you’re vegetarian, vegan, or just a flavor-seeker, falafel offers a satisfying meal that hits all the right notes. Tucked inside warm pita bread with fresh vegetables and creamy sauces, falafel pockets are endlessly customizable and perfect for lunch, dinner, or meal prep.

Here are three falafel pita pocket recipes, each offering a distinct twist on this classic dish—from traditional to spicy fusion and even a baked version for the health-conscious. Grab your chickpeas, warm your oven, and let’s dive in.

Recipe 1: Classic Falafel Pita Pockets with Tahini Sauce

Ingredients:

For the Falafel:

1½ cups dried chickpeas (soaked overnight, not canned)

½ large onion, roughly chopped

3 cloves garlic

1 cup fresh parsley

1 cup fresh cilantro

1½ tsp ground cumin

1 tsp ground coriander

½ tsp cayenne (optional)

1 tsp salt

½ tsp baking soda

1 tbsp lemon juice

3 tbsp all-purpose flour

Vegetable oil for frying

For the Pocket:

4 pita breads

1 cup chopped lettuce

1 cup diced tomatoes

½ cup sliced cucumber

Pickled turnips or pickles (optional)

Tahini Sauce:

½ cup tahini

2 tbsp lemon juice

1 clove garlic, minced

3–4 tbsp cold water

Salt to taste

Instructions:

Make the falafel: Drain the soaked chickpeas and add them to a food processor along with onion, garlic, parsley, cilantro, spices, lemon juice, and salt. Pulse until a coarse dough forms—avoid overprocessing.

Add flour and baking soda, then refrigerate the mixture for at least 30 minutes.

Form into small balls or patties using wet hands.

Heat oil in a deep skillet or pan to 350°F. Fry falafel in batches until golden brown and crisp—about 3–4 minutes per side. Drain on paper towels.

Make the tahini sauce: Whisk tahini, lemon juice, garlic, and salt. Slowly add water until the sauce is smooth and pourable.

Assemble: Slice pitas open, stuff with lettuce, tomatoes, cucumbers, pickles, falafel, and drizzle with tahini sauce.

Why it Works: This is the ultimate comfort version. Crunchy falafel paired with creamy tahini and crisp veggies captures the street food magic.

Recipe 2: Spicy Harissa Falafel Pockets with Yogurt Garlic Sauce

If you like a bit of heat and bold North African flavors, this spicy twist is for you. Harissa paste (a blend of chili peppers, garlic, and spices) adds depth to the falafel and a smoky kick.

Ingredients:

For the Falafel:

1½ cups dried chickpeas (soaked overnight)

½ red onion

3 cloves garlic

¾ cup parsley

½ cup cilantro

2 tbsp harissa paste

1 tsp ground cumin

1 tsp paprika

½ tsp salt

½ tsp baking soda

3 tbsp flour

Oil for frying

For the Pocket:

4 pita breads or flatbreads

1 cup shredded purple cabbage

½ cup chopped mint or parsley

1 cup cherry tomatoes, halved

Yogurt Garlic Sauce:

¾ cup plain Greek yogurt

1 clove garlic, finely minced

1 tbsp lemon juice

Salt and black pepper to taste

Instructions:

Make the falafel: Combine drained chickpeas, red onion, garlic, herbs, harissa paste, and spices in a food processor. Pulse until dough forms. Add flour and baking soda. Chill for 30 minutes.

Form into balls or disks.

Heat oil and fry the falafel until dark golden and crisp.

Make the yogurt sauce: Stir together yogurt, garlic, lemon juice, and seasoning until smooth.

Assemble: Warm pita, layer with purple cabbage, mint, cherry tomatoes, falafel, and drizzle with yogurt sauce.

Why it Works: Harissa adds smoky complexity, while the yogurt-garlic sauce cools it down—resulting in a balanced, flavor-packed pocket.

Recipe 3: Baked Sweet Potato Falafel Pita with Hummus and Arugula

For a lighter, oven-baked option, this recipe adds mashed sweet potato to the falafel mixture. The result is moist, flavorful falafel with a vibrant orange hue and a hint of sweetness. Ideal for anyone looking to avoid frying but still craving that falafel flavor.

Ingredients:

For the Falafel:

1½ cups canned chickpeas, rinsed and drained

1 cup mashed cooked sweet potato

2 cloves garlic

½ cup fresh parsley

½ cup fresh cilantro

1 tsp ground cumin

½ tsp cinnamon

½ tsp smoked paprika

Salt and pepper to taste

¼ cup oat flour or breadcrumbs

1 tbsp olive oil (optional)

For the Pocket:

4 whole wheat pita pockets

1½ cups baby arugula

½ cup shredded carrots

½ avocado, sliced

Hummus Spread:

¾ cup hummus (store-bought or homemade)

1 tsp lemon zest

1 tbsp olive oil

Instructions:

Preheat oven to 400°F and line a baking sheet with parchment paper.

In a bowl, mash chickpeas and sweet potato. Add garlic, herbs, spices, oat flour, salt, and pepper. Mix well. Chill for 15 minutes.

Form into small patties or balls, place on the baking sheet, and brush lightly with olive oil.

Bake for 25–30 minutes, flipping halfway, until golden and slightly crisp on the outside.

Make hummus spread: Mix hummus with lemon zest and olive oil.

Assemble: Cut open pitas, spread with hummus, stuff with baked falafel, arugula, shredded carrots, and avocado slices.

Why it Works: This healthier version still delivers flavor, and the sweet potato makes the falafel incredibly tender inside. Perfect for a light but satisfying meal.

Tips for All Falafel Pocket Recipes

Soak, Don’t Cook Dried Chickpeas: Using soaked but uncooked chickpeas results in that signature crunchy falafel texture. Canned chickpeas make the mixture too wet unless you're doing a baked version.

Chill the Mixture: Letting your falafel mix rest in the fridge helps it firm up and hold shape during cooking.

Pair with Fresh Herbs: Falafel sings when paired with mint, parsley, cilantro, or dill.

Customize Your Pocket: Add olives, pickled onions, roasted eggplant, or hot sauce for a personal twist.

Reheat Smartly: Falafel reheats best in a hot oven or air fryer for 5–10 minutes to regain crispiness.

Falafel pita pockets are not just delicious—they’re versatile, affordable, and protein-rich. Whether you go for a classic tahini-laced version, a spicy harissa kick, or a sweet potato-baked option, falafel fits into many flavor profiles and dietary lifestyles. Make a big batch, store leftovers, and enjoy these mouthwatering pita pockets throughout the week. 

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Pepper Microfarming for Profit

https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/