Falafel Pita Recipe
Savor the crunch and spice of falafel tucked into warm pita for a delightful breakfast.
Imagine biting into a warm, soft pita filled with crispy falafel, fresh herbs, and a hint of lemon — a breakfast that feels like a cozy morning hug. There's something magical about transforming simple ingredients into something so comforting. Falafel pita might not be your traditional breakfast fare, but it's the perfect savory start to the day, offering layers of flavor and a satisfying crunch.
Falafel, with its roots in Middle Eastern cuisine, is traditionally enjoyed as a street food or snack but finds a surprisingly delightful place at your breakfast table. My first encounter with falafel was during a morning market stroll, where the aroma of spices beckoned me to try this humble yet fascinating dish. Somehow, that memory made me want to recreate it as a breakfast staple — something to wake up for with excitement!
This recipe stands out because of a small twist: using baking powder in the falafel mixture, which makes them incredibly light and fluffy inside while keeping that golden-crunchy exterior. So, if you've struggled with dense falafel before, fret not; this is your ticket to falafel bliss! Enjoy these pitas on a leisurely weekend morning or perhaps for a midweek breakfast boost — they're that versatile and easy to put together.
Step-by-Step
- 01Step 1 / 7
Drain the soaked chickpeas thoroughly and transfer them to a food processor.
- 02Step 2 / 7
Add onions, garlic, and parsley to the processor and pulse until the mixture resembles coarse sand.
- 03Step 3 / 7
Add cumin, coriander, salt, baking powder, and flour.
Pulse again until well combined but not pureed.
- 04Step 4 / 7
Shape the mixture into small balls or patties, about the size of a walnut.
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- 05Step 5 / 7
In a deep pan, heat about 2 inches of oil over medium heat until shimmering.
Fry falafel in batches, turning occasionally, until golden brown, about 3-4 minutes per batch.
- 06Step 6 / 7
Drain on paper towels.
Warm pita breads in the oven or a dry skillet.
- 07Step 7 / 7
Assemble by filling each pita with falafel, tomatoes, cucumbers, a drizzle of tahini sauce, and garnish with cilantro.
Serve with lemon wedges.
Chef Tips
- •Ensure your chickpeas are thoroughly drained to prevent the mixture from becoming too wet.
- •Baking powder is key to achieving light falafel; don’t skip it.
- •Shaping the falafel too large can lead to undercooked centers; small and even is best.
- •Test the oil temperature with a small piece of falafel; it should sizzle immediately but not burn.
- •If the mixture feels too wet, add more flour by the tablespoon until it holds together.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the falafel mixture and refrigerate it for up to 24 hours before frying.
What can I substitute?+
Use canned chickpeas in a pinch, but the texture may be slightly different. Adjust flour as needed.
How do I store leftovers?+
Store leftover falafel in an airtight container in the fridge for up to 3 days. Reheat in an oven to retain crispiness.
