Falafel Pita Pockets

_MG_9818 copy

Falafel are flavorful, golf ball–size, fried patties made of hearty beans, fresh herbs, and zesty spices. They go great in a sandwich or on their own with a tangy tahini dipping sauce.

Nutritional info
per serving

Calories 246
Fat 15g
Saturated fat 2g
Carbohydrates 24g
Sodium 581mg
Fiber 6g
Protein 8g
Cholesterol 0mg

Falafel Pita Pockets

8 pita pocket
Prep time: Cook time: Total time:


  • 1[1/2] cups dried chickpeas
  • 1[1/2] cups dried fava beans
  • 6 cups water
  • 1 cup fresh cilantro, chopped
  • [1/2] cup fresh parsley, chopped
  • 1 roughly chopped large yellow onion
  • 6 cloves garlic
  • 3 tsp. salt
  • 2 TB. ground coriander seeds
  • 1 TB. ground cumin
  • 1 tsp. ground black pepper
  • [1/2] tsp. cayenne
  • [1/4] cup plain breadcrumbs
  • 3 TB. all-purpose flour
  • 1 TB. baking soda
  • 1 TB. baking powder
  • 8 cups vegetable oil
  • 4 (6-in.) pitas
  • 2 large sliced tomatoes
  • Pickled Turnips
  • 2 cups shredded lettuce
  • Tahini Sauce


In a large bowl, combine chickpeas and fava beans with water. Set aside to soak overnight or for 8 or 9 hours.

Drain beans, and add them to a food processor fitted with a chopping blade. Blend for 2 minutes, intermittently stopping to scrape down the sides of the bowl with a rubber spatula. Transfer bean mixture back to the large bowl.

In the food processor, blend cilantro, parsley, yellow onion, garlic, salt, coriander, cumin, black pepper, and cayenne for 1 minute or until smooth. Transfer mixture to the large bowl.

Add breadcrumbs, all-purpose flour, baking soda, and baking powder to the bowl, and mix well. Set aside for 15 minutes.

In a large pot over medium heat, heat vegetable oil to 365ºF. Using an ice-cream scoop or 2 spoons, form falafel mixture into golf ball–size patties. Carefully drop falafel balls in oil, and fry for about 4 minutes or until dark golden brown. Do not overcrowd the pot.

Remove falafel from oil, and transfer to a plate lined with paper towels to drain.

To assemble, cut pitas in half and open the pockets. Place 3 falafel balls in the pocket, and add some tomatoes, Pickled Turnips (Kabees), and lettuce. Drizzle with Tahini Sauce (Tarator), and serve.

Healthy Hint
Falafel is a staple in the Mediterranean region. Aside from the fact that it is fried, it is full of fiber, protein, and antioxidants. You can make it a bit healthier by frying it in a light olive oil—or even baking it. Why use dried chickpeas and fava beans and then rehydrate them instead of using canned? Canned chickpeas and beans are cooked, so they have a different texture. Rehydrated chickpeas and beans are uncooked; they're just rehydrated and, therefore, have a firmer texture. If you use canned beans, the texture will be mushy and will disintegrate when you try to fry the balls.

User Photos

Join the fun! Share your photo of this recipe dish.



This is good. My husband it's the best falafel he has ever had. Thank you for sharing your wonderful recipes with us.
As a Michigander myself, I have 2 things to say about your U of M bowl.
1. Go green!
2. Go white!

7 May , 2015

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
Log in to post comments/ rate this recipe. Sign in

You may also like

No recipe suggestions for this recipe.

DedeMed’s Store