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Falafel Pita by Baking The Goods

Pita Falafel

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Tasty balls of fried chickpeas, fresh herbs & onion and fragrant spices lay on a fluffy cloud of fresh baked pita bread and get topped with zesty tzatziki and tons of tasty falafel toppings.




  • chickpeas (garbanzo beans - 2 (15 oz) cans)
  • large red onion - 1/2
  • fresh cilantro - 1/2 cup
  • fresh parsley - 3/4 cup
  • sesame seeds - 1 tablespoon
  • sea salt - 1 1/2 teaspoons
  • cumin - 1 teaspoon
  • dried coriander - 1 teaspoon
  • harissa spice - 1/2 teaspoon (optional)
  • red pepper spice - 1/4 teaspoon (optional)
  • garlic cloves - 3
  • jalapeño - 1 deseeded (optional)
  • baking powder - 1 1/2 teaspoons
  • all purpose flour - 3-4 tablespoons
  • grape seed oil for frying
  • TO SERVE/TOPPINGS: all optional
  • Fresh Pita Bread and Tzatziki recipe:
  • chopped red leaf lettuce
  • tomatoes
  • feta cheese
  • chopped cucumber
  • pickles
  • pickled carrots
  • chopped onion


  1. If using my recipe for Pita Bread with Tzatziki, prepare first using this recipe:


  1. Drain the chickpeas from the can and rinse, place into the bowl of a food processor with all the remaining falafel ingredients.
  2. Pulse the mixture until the chickpeas are small and the mixture just starts to become smooth. To test the mixture, turn off the processor, remove the lid and take a spoonful of the mixture. If you squeeze it in your hand it should hold together in a ball, but will collapse if you poke it. If the mixture does not hold together add a little more flour, or if it is too dry, a little water, scrape down the processor and pulse again, until you get a texture that will hold together. Scoop 2 tablespoon sized balls, roll until smooth. Place on a cookie sheet and gently flatten into a thick patty. Chill the falafel while you prepare the rest.
  3. Prepare your veggies, toppings and sauces so things are ready to pile on when the falafel is done cooking.
  4. Pour just under 2 inches of oil into a high sided frying pan, and place over medium heat, bringing it up to 350F/180C.
  5. Carefully place the falafel patties, a few at a time, into the hot oil, making sure not to crowd the pan. Cook the falafel until they are golden brown and cooked through, a couple of minutes on each side. Cut one open to ensure they are cooked all the way through. Place on a paper towel lined baking sheet once cooked.
  6. Overstuff your fresh baked pita with hot falafel patties, tangy tzatziki, and all your favorite falafel fixins! Enjoy the mess and the deep fried falafel flavors.


My version of Pita Falafel is adapted from The Sugar Hit's Pita Falafel.
In my version, I use canned chickpeas because I always seem to have them on hand. You can use either dried or canned chickpeas.
I also incorporate fresh parsley, a jalapeño, sesame seeds, harissa and red pepper spices. I serve my version with my fresh made Pita and Tzatziki found on Baking The Goods:
Falafel is a versatile food that can be served in a warm pita as a sandwich, on top of a salad or alone as a snack. Do it up however you like!

Adapted from Adapted from The Sugar Hit recipe for Pita Falafel

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes