Falafel Pita

Nutrition · per serving

Steps

1. 1

   Set out all ingredients. Drain the chickpeas, then dry them very thoroughly with a clean towel or kitchen paper so the falafel mixture is not wet. Finely dice the tomato and cucumber, roughly chop the herbs and onion, and grate the garlic for the sauce.

   400 g canned chickpeas, drained and very well dried20 g flat-leaf parsley, roughly chopped15 g fresh coriander, roughly chopped60 g small onion, roughly chopped120 g tomato, finely diced120 g cucumber, finely diced1 small clove garlic, finely grated
2. 2

   Make the tahini sauce by whisking together the tahini, lemon juice, cold water, grated garlic, and salt until smooth and pourable. If it tightens too much at first, keep whisking; tahini loosens again as the water incorporates.

   50 g tahini20 ml lemon juice35 ml cold water1 small clove garlic, finely grated1/4 tsp fine salt
3. 3

   Mix the Israeli salad: combine the diced tomato and cucumber with lemon juice, olive oil, and salt. Toss and set aside so the flavours meld while you cook the falafel.

   120 g tomato, finely diced120 g cucumber, finely diced10 ml lemon juice10 ml olive oil1/4 tsp fine salt
4. 4

   In a food processor, pulse the chickpeas, parsley, coriander, garlic cloves, onion, cumin, ground coriander, baking powder, flour, salt, and black pepper until you have a coarse, slightly crumbly paste that holds together when pressed. Do not puree it smooth or the falafel will be dense.

   400 g canned chickpeas, drained and very well dried20 g flat-leaf parsley, roughly chopped15 g fresh coriander, roughly chopped2 garlic cloves60 g small onion, roughly chopped1 tsp ground cumin1 tsp ground coriander1/2 tsp baking powder20 g plain flour1/2 tsp fine salt1/4 tsp black pepper
5. 5

   Shape the mixture into 8 small patties or balls with lightly damp hands. Heat the neutral oil in a frying pan over medium heat until a small crumb sizzles immediately. Fry the falafel for 3-4 minutes per side until deeply golden brown and crisp, adjusting the heat so they brown steadily without burning. They should feel firm on the outside and hot through the centre.

   250 ml neutral oil for shallow frying
6. 6

   Warm the pita breads briefly in a dry pan or toaster until soft and pliable. This helps them open without tearing.

   2 pita breads
7. 7

   Split or open the pitas and spread each with hummus. Add the falafel, Israeli salad, and pickled cabbage, then drizzle generously with tahini sauce. Serve at once while the falafel is still crisp.

   2 pita breads120 g hummus80 g pickled cabbage

Origin & History

Falafel is a beloved street food across the Middle East and became deeply rooted in Israeli food culture through regional culinary traditions. In Israel, falafel is especially associated with pita sandwiches packed with salads, pickles, hummus, and tahini, making it an everyday quick meal as well as an iconic takeaway dish.