Falafel Pitas

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Falafel Pitas

Recipe Makes 4 Servings. Each Serving Is:










  • Canola or other vegetable oil
  • 4 pitas, cut in half
  • 1 c. cucumbers & bell peppers, chopped
  • 1 c. cherry tomatoes, halved
  • 1 c. swiss shard or spinach, chopped
  • 1/2 c. feta cheese, crumbled


  • 2 c. dried chickpeas, soaked overnight
  • 3 Tbsp each of mint, Italian parsley, basil
  • Zest of 1 lemon
  • 2 cloves garlic
  • 1/2 red onion
  • 1 tsp baking powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt & pepper
  • Optional: add a bit of flour to help the balls stick together better!

Minty Green Yogurt Sauce

  • 1/2 c. 2% plain Greek yogurt
  • 1-2 Tbsp each of Italian parsley & mint
  • 1 Tbsp honey
  • Zest & juice of 1/2 a lemon
  • 1 clove garlic
  • 1 Tbsp capers, from jar
  • 1-2 Tbsp olive oil
  • Salt & pepper


1. In a blender or food processor, add the sauce ingredients. Blend together until smooth and transfer to a bowl or condiment squeeze container.

2. After the chickpeas have soaked overnight, pulse in a food processor until formed into a fine grain texture. Transfer to a large bowl.

3. Add the fresh mint, parsley, and basil, lemon zest, garlic, and onion to the food processor and pulse until it reaches a similar texture to the chickpeas. Transfer to the chickpea bowl.

4. Add the baking powder, chili powder, cumin, S&P, and combine the mixture. Form into equal, ping pong-sized balls.

5. Bring a large pot of oil to a simmer, around 350 degrees. Add about 6 falafels at a time and fry until golden brown. Transfer to a cooling rack and salt immediately.

6. Assemble pitas with some sauce, veggies, feta, falafels, and more sauce!

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