
Crispy falafel in warm pita with tahini and pickles
Prep Time
8 hr 20 min
Cook Time
15 min
Total Time
8 hr 35 min
Servings
4
4 wraps
Difficulty
Medium
Cost
Budget
$
Crispy falafel in warm pita with tahini and pickles
Crunchy-outside, fluffy-inside falafel wrapped in warm pita with creamy tahini, crunchy pickles, and fresh vegetables. The ultimate Middle Eastern street food sandwich.
500m
Prep Time
15m
Cook Time
515m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
(Updated )
These falafel are made from soaked dried chickpeas (never canned!) for the lightest, crispiest texture. Wrapped in warm pita with all the fixings, it's a complete meal in your hands.
Drain soaked chickpeas. Pulse in a food processor with herbs, onion, garlic, spices, salt, and 1 tbsp flour until a coarse, moldable paste forms (do not puree smooth).
Refrigerate mixture 1 hour. Shape into 1.5-inch balls or patties.
Fry in 350°F oil for 3-4 minutes, turning once, until deep golden brown and crispy.
Drain on paper towels. Warm pita bread in a dry skillet.
Fill pita with falafel, drizzle tahini, and add pickled turnips, tomato, lettuce, and hot sauce.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Traditional Egyptian-style falafel (ta'ameya)
Lighter, tangier alternative
Test Kitchen Pick
Tahini
Helpful Pantry Staple
Tahini can make or break texture. A smoother, better-balanced jar gives you creaminess without bitterness or a stubborn split texture.
This is one of the ingredients where texture quality shows up fast.
A good tahini jar pays off well beyond a single recipe.
Shop tahini for this recipeNever use canned chickpeas—they're too wet and the falafel will fall apart.
Add 1 tsp baking powder to the mixture for extra fluffy falafel.
Refrigerate cooked falafel for 3 days or freeze for 2 months.
Reheat in a 400°F oven for 8-10 minutes to re-crisp.
Per serving (0mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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Mediterranean

Mediterranean

Mediterranean

Mediterranean

Mediterranean

Mediterranean