Falafel Pita
Vegetarian street food
We’ve been to Israel several times, and whenever we’re in Tel Aviv, we always stop for a Falafel Pita at our favorite falafel spot in the city.
This delicious vegetarian pita stuffed with crispy fried chickpea balls has been one of Israel’s most popular street foods for years, and you can find it on just about every street corner. The crispy outside, soft center, fresh toppings, and creamy sauces make it impossible to resist. After countless attempts and trying different recipes and techniques, we finally got it just right. Today, we’re making the perfect homemade falafel!
Dried chickpeas
The first and most important tip is to never use canned chickpeas. Always start with dried chickpeas. They give the falafel the perfect texture and help keep the balls from falling apart during frying. The best part is that you won’t need to add flour or breadcrumbs.
Soak the chickpeas in a large bowl of water the night before, or early in the morning if needed, and let them soak for 8 to 12 hours. The next day, they’ll be ready to use. For evenly sized falafel, we like using a falafel scoop, which makes shaping and frying much easier.
The perfect toppings and sauces
A Falafel Pita isn’t complete without flavorful toppings and creamy sauces. The classic choice is tahini sauce, made from ground sesame seeds. It’s also commonly served with pita favorites like sabich and shawarma, and it’s an essential ingredient in hummus. When buying tahini, look for a high-quality brand without a thick layer of oil on top.
Alongside the tahini, a fresh Israeli salad is a must. We make ours with finely chopped tomatoes, cucumber, bell pepper, parsley, and red onion, seasoned with za’atar (Middle Eastern spice blend), a squeeze of lime juice, and olive oil. For even more flavor, add a little fresh garlic sauce to the pita.
The secret
The secret is not just in the ingredients, but also in the cooking. Fry the falafel at 350°F for 4 to 5 minutes, until they’re golden brown and crispy on all sides. Use a fresh, fluffy pita as the base and fill it generously with falafel, tahini sauce, the (Israeli) salad, and, if you like, a little garlic sauce. That’s how you make the perfect Falafel Pita at home, one that takes you straight back to the streets of Tel Aviv.
Falafel Pita
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Falafel Pita is filled with crispy homemade falafel, creamy tahini sauce, and fresh Israeli salad for a flavorful Middle Eastern meal.
Ingredients
- 12 oz dried chickpeas
- 6 pita breads
- 4 garlic cloves
- 2 shallots
- 1 lemon
- 5 tablespoons tahini (sesame paste)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ras el hanout
- 1 teaspoon cayenne pepper
- 1 teaspoon baking soda
- Fresh Italian parsley
- Vegetable oil, for frying
Instructions
- Soak 12 oz of dried chickpeas in 6 cups of cold water for 8 to 12 hours. Drain well in a colander.
- Pulse the chickpeas in a food processor until finely ground, then transfer them to a large mixing bowl.
- Blend 2 shallots, 4 garlic cloves, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ras el hanout, 1 teaspoon cayenne pepper, 2 teaspoons salt, 1 teaspoon baking soda, the juice of 1 lemon, and a large handful of fresh Italian parsley until smooth. Mix this with the ground chickpeas.
- Add 1/3 cup cold water and knead until you have a slightly wet mixture.
- Meanwhile, heat a generous amount of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350 to 355°F.
- Use a falafel scoop (or 2 spoons) to shape the falafel. You can also roll the mixture into balls by hand.
- Fry the falafel for 4 to 5 minutes, until golden brown. Drain on paper towels.
- Meanwhile, make the tahini sauce by whisking together 5 tablespoons tahini with 1 to 2 tablespoons lemon juice. Gradually whisk in a little water until the sauce is smooth and creamy. Finish with a pinch of salt.
- Toast the pita breads in a toaster or the oven. Spread each pita with a layer of tahini sauce, then fill with falafel and (Israeli) salad. Serve with garlic sauce, if desired.
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snack
- Method: Frying
- Cuisine: Middle Eastern
