Easy Falafel Pita (with 3 sauces!)
Servings: 14 falafel
Equipment
Ingredients
Vegan Falafel Balls or Patties
- 1, 19 oz can chickpeas, drained, rinsed, patted dry
- ½ cup onions, rough chop
- 4 cloves garlic, rough chop
- ½ cup fresh parsley (more to taste)
- ½ cup fresh cilantro (more to taste)
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt & pepper, to taste
- 1-2 teaspoons red pepper flakes
- 2 tablespoons tahini paste
- 2-4 tablespoons all purpose flour*
Falafel Pita Toppings
- 2 medium tomatoes, sliced or diced
- 4 mini cucumbers (unpeeled) sliced or diced
- ½ red or white onions, thinly sliced
- 1-2 cups romaine lettuce, shredded
- 1-2 dill pickles, thinly sliced
- hummus, store bought or homemade
- tahini sauce, store bought or homemade
- vegan tzatziki, store bought or homemade
- 6 pitas or flatbread
Instructions
Making the Falafel Mixture
- Drain, rinse, and pat dry a can of chickpeas.
- Place the onions, garlic, parsley and cilantro into the bowl of a food processor and pulse until chopped.
- Add the chickpeas, cumin, coriander, salt and pepper and pulse until desired consistency is achieved (chunky or smooth). Stopping to scrape down sides and bottom of the food processor as necessary. Don't over process.
- Taste and adjust seasonings and herbs as per your preference.
- Stir in the red pepper flakes, tahini and flour* and mix together - adding flour 1 tablespoon at a time as needed until the mixture sticks together when formed into a ball.
- Cover the bowl and pop into the fridge for ~60 minutes until chilled.
Vegan Sauces
- While the falafel is chilling, make the tahini sauce, tzatziki sauce, hummus. If using store bought, skip this step.
- Slice, chop or dice veggies while the falafel mixture is chilling.
Shaping the Falafel (balls or patties)
- Using a cookie scoop or your hands, shape the chickpea mixture to form balls (around the size of ping pong balls) or slightly larger and flatter to form patties.
Baked Falafel Option (with or without oil)
- Preheat oven to 400º F
- Drizzle a tablespoonful (or more to taste) of oil onto a parchment-lined baking sheet. Roll the falafel balls/patties through to lightly coat on both sides. Or mist with cooking spray.Skip if baking the falafel oil-free.
- Bake for ~20-25 minutes* until golden and crisp. Gently flip the balls halfway through. *Time will vary depending on size of falafel (ball/patty) and how deeply golden you prefer the crust.
Cooking Falafel in the Air Fryer
- Preheat air fryer to 370º F
- Place a single layer of falafel in the basket of an air fryer leaving room between each. Lightly spray with cooking spray or brush with oil.
- Cook for 12-15 minutes* at 370º F (turning halfway through) until deep golden. *How long to cook falafel in the air fryer will vary depending on size of the falafel ball/patty and the type of air fryer.
Pan Frying Falafel Option
- Heat a large non-stick skillet over medium heat with enough oil to cover the bottom of the pan. Once the oil is hot, add the falafel balls/patties and cook for 3-4 minutes until golden. Flip and cook the other side for 3 or 4 minutes. Remove to a paper towel-lined plate.
- Pan fried falafel are delicate when hot, use a slotted spoon or frying pan flipper to handle them. They will firm up as they cool.
How to Serve Vegan Falafel
- Right before serving, warm the pita pockets on the stove in a dry pan, in a 300º oven for a few minutes or in the microwave for ~15 seconds..
- Slice in half, slather with hummus, fill with falafel balls and veggies of choice. Drizzle with tahini and tzatziki. Enjoy!!
Notes
Extra Time Required - for best results, place the covered falafel mixture in the fridge for ~60 minutes. Make the sauces, pickled onions, toppings, etc while the falafel mixture is hydrating and binding.
Flour - can sub chickpea flour or 1:1 gluten free flour in this recipe which produces a slightly different texture and flavor.
Binding Agent - tahini adds good flavor and also acts as a binder for the falafel. Alternatively, aquafaba (the liquid from the chickpeas) can be used for a binder. The flour soaks up liquid creating a sticky mixture. If there's not enough binder, the falafel balls will break apart.
Tender when Hot - the falafel are tender when hot, but firm up as they cool down. Handle them gently during the cooking process so they don't break apart.
Falafel Sauces - if making from scratch, the sauces can be made several days in advance and stored in the fridge for ease and convenience the day of.
Freezing & Reheating:
Cooked Falafel - store leftover cooked falafel balls in the freezer in an airtight container for up to two months. Let them come to room temperature and then reheat them in a skillet, on the stove, air fryer or in the microwave until heated through
Cooked Falafel - store leftover cooked falafel balls in the freezer in an airtight container for up to two months. Let them come to room temperature and then reheat them in a skillet, on the stove, air fryer or in the microwave until heated through