This Falafel Pita Sandwich is one of our favorite sandwiches that you will ever try! My family loves this sandwich so much that it has become a staple dinner in our house. The amazing flavors of the falafel balls, homemade creamy avocado sauce, and veggies will be something you'll crave.
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❤️ Why you'll love this recipe
- It's super easy to make and takes about 35 minutes to make.
- This falafel pita sandwich is easy to adapt to your family's preferences.
- Falafel is perfectly crisp and full of delicious flavor.
- This is a super popular street food here in New York. It is a simple delicious recipe to make at home and enjoy, any time.
Ingredients
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- dried chickpeas, canned chickpeas are not recommended
- water
- baking soda - see Note 1
- plain breadcrumbs
- large eggs
- fresh garlic cloves
- yellow onion
- ground cumin
- ground coriander
- fresh parsley or fresh cilantro
- baking powder
- salt and black pepper, to taste
- pita bread or flatbreads
- vegetable oil for frying
Notes:
Canned chickpeas do not give the same amazing flavor that you will get from using dried chickpeas. Please don't skip the step of using dried beans and soaking them overnight for the most amazing tasting falafels.
Fresh herbs such as parsley or cilantro add flavor to this fresh-tasting sandwich. I highly recommend using fresh herbs in this mouthwatering Middle Eastern pita wrap.
Avocado Sauce
- avocado
- fresh garlic
- lemon juice
- olive oil
- cherry tomatoes
- cucumber
- baby spinach
- red onion
- salt and black pepper
Equipment
- Saute Pan, 5 quart
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Food Processor
- Large Stockpot
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a large Dutch oven or large stockpot, soak chickpeas overnight in enough cold water to completely cover the chickpeas. The chickpeas will more than double in size so be sure there is enough water. Add baking soda to the water to help soften the chickpeas.
Step 2: Drain chickpeas from water. Dry them thoroughly before continuing.
In the bowl of a food processor, combine chickpeas, breadcrumbs, eggs, garlic, chopped onions, cumin, and coriander, blend until smooth. There may be a few large chunks of chickpeas left.If the food processor has difficulties grinding the chickpea mixture, add 1-2 Tablespoons of water to the mixture. Once you have ground the chickpeas mixture well, add the parsley and baking powder. Stir well.
Step 3: Transfer the falafel mixture into the refrigerator, covered with plastic wrap for about 20-30 minutes. This will help the balls stay well-formed when frying.
Step 4: Heat a frying pan over medium/high with about 2 cups of vegetable oil. Heat the oil to 350°F/176°C. Form the chickpeas into balls, about the size of a golf ball, fry in hot oil. The falafel balls will need to fry for about 3 minutes per side until crispy and golden brown.
Avocado Sauce
Step 1: Cut the avocado in half, remove and discard the pit.
Step 2: Put it in the blender with garlic, olive oil, salt, and lemon. Blend until smooth. Set aside.
Assemble the sandwich
Step 1: Cut the pita bread in half and open the center.
Step 2: Drizzle with avocado sauce in the pita. Add cucumbers, onions, tomatoes, and spinach. Add 3-4 falafels and put extra sauce on them. Add salt and pepper to taste.
Step 3: Serve and enjoy.
Storage
The falafel pita sandwich is best eaten fresh, but you can store the falafel balls in an airtight covered container in the refrigerator for up to three days.
The best way to store leftovers is to store the ingredients separately if you can. Keep the vegetables in a separate container from the falafels.
Expert Tips
Expert Tip: Use dried chickpeas. For the best flavor we do not recommend canned chickpeas
Frequently Asked Questions
I do not recommend using canned chickpeas for this recipe. They do not have the same fresh flavor that you'll get by using dried chickpeas.
I do not recommend freezing falafels as they are fresh. I know some friends who have done so but I feel the flavor can be compromised by freezing them.
Falafel can be reheated in the oven at 350°F/176°C for 10 - 12 minutes, or in the microwave for about one minute.
Variations
- To make a healthier falafel sandwich, start with whole wheat pita bread instead of regular white/wheat pita bread.
- For a gluten-free falafel recipe, use ground quinoa instead of breadcrumbs.
- For a vegan falafel, use flax eggs instead of regular eggs.
- You can also add chopped basil to the falafel mixture for extra flavor and color!
- Chickpea flour can be used instead of all-purpose flour.
- If you love spice, add some hot sauce to the dipping sauce.
- Feel free to add some sesame seeds to the mixture.
- Fava beans can also be used to make homemade falafel patties.
Serving Suggestions
Serve with Air Fryer Chickpeas for a tasty side dish.
Similar recipes
Zucchini Tomato Skillet recipe
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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The Best Falafel Pita Sandwich
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Falafel Ingredients
- 2 ½ cups dried chickpeas canned chickpeas are not recommended
- enough water to cover chickpeas by 3 inches
- 1 teaspoon baking soda Note 1
- 1 cup plain breadcrumbs
- 2 large eggs
- 4 cloves garlic, peeled and minced
- 1 medium onion, peeled and chopped
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- ½ cup fresh parsley, chopped
- ½ Tablespoon baking powder
- salt and pepper, to taste
- 1-2 teaspoons water
- 6 pita bread or flatbreads
- vegetable oil
Avocado Sauce
- 1 avocado
- 2 cloves garlic, peeled and minced
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- cherry tomatoes, halved
- 1 medium cucumber, dliced thin
- ½ cup baby spinach, chopped Note 1
- 1 medium red onion, peeled and sliced thin
- salt and pepper, to taste
Instructions
How to make falafels
- In a large stockpot or bowl, soak chickpeas overnight in enough water to completely cover the chickpeas. The chickpeas will more than double in size so be sure there is enough water. Add baking soda to the water to help soften the chickpeas.
- Remove chickpeas from water. Dry them thoroughly before continuing.
- In the bowl of a food processor, add chickpeas, breadcrumbs, eggs, garlic, chopped onions, cumin, and coriander. Blend until smooth.
- If the food processor has difficulty grinding the falafel mixture, add 1-2 Tablespoons of water to the mixture. Once you have ground the chickpea mixture well, add the parsley and baking powder. Stir well to combine.
- Cover the mixture with plastic wrap, place the falafel mixture into the refrigerator for about 20-30 minutes. This will help the falafel balls stay well-formed when frying.
- Heat a frying pan with about 2 cups of vegetable oil to about 350°F. Form the chickpeas into 1-inch size balls and fry in hot oil. The falafel balls will need to fry about 3 minutes per side until crispy and golden brown.
- Remove from the oil and place on a paper towel-lined rack.
How to make Avocado Sauce
- Cut the avocado in half, remove and discard the pit. Put it in the blender with garlic, olive oil, salt, and lemon. Blend until smooth. Set aside.
Assemble the sandwich
- Cut the pita bread in half and open the center.
- Drizzle with avocado sauce in the pita. Add cucumbers, onions, tomatoes, and spinach. Add 3-4 falafels and put extra sauce on them. Add salt and pepper to taste.
- Serve and enjoy.
NOTES
Storage
The falafel sandwich is best eaten fresh, but you can store the falafel balls in an airtight covered container in the refrigerator for up to three days. The best way to store leftovers is to store the ingredients separately if you can. Keep the vegetables in a separate container from the falafels.Nutrition
