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Falafel in pita bread

How to make falafel pita pockets

Tasty falafel pita pocket sandwiches are easy vegetarian wraps. Make these healthy, vegan, and tasty homemade falafel pita pockets at home with creamy tangy Tahini or hummus.
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Course: sandwich, Side Dish
Cuisine: Middle Eastern
Keyword: falfel pita pockets, how to make falafel pita pockets
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 212kcal
Author: Rekha Kakkar


  • ½ cup Parsley chopped
  • 2 Jalapenos chopped
  • ¼ cup Coriander chopped
  • 2 cup Chickpeas
  • 1 teaspoon salt
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin Powder
  • 2 tablespoon Gram flour
  • ½ teaspoon Red chili
  • Oil
  • Pita bread
  • Lettuce
  • Cucumber
  • Tomatoes
  • 2 tablespoon Hummus


  • To make Falafel salad wash and soak chickpeas overnight or for 6-7 hours.
  • Chop ½ cup parsley, ¼ cup coriander, and 2 jalapenos. When you are chopping the jalapenos discard the seeds of jalapenos then chop them to pieces.
  • Keep the chopped vegetables and herbs in three separate bowls.
  • To make falafel, place drained soaked chickpeas with chopped parsley, coriander, and jalapenos in the food processor.
  • Then sprinkle some salt, 1 teaspoon coriander powder, 1 teaspoon paprika, 1 teaspoon cumin powder, 2 tablespoon gram flour, and ½ teaspoon red chilli flakes.
  • Cover and process at high speed (in pulse function) to make a coarse mixture.
  • The texture of the mixture should be coarse after grinding.
  • Take a handful of the mixture and shape the mixture into balls or any shape of your choice.
  • Heat oil in a deep frying pan. When the oil reaches the smoke point carefully drop falafel balls in the hot oil. Deep fry them for 3-4 minutes and then take them out.
  • You can air fry them if you wish to.
  • Take a knife and cut pita bread into two halves. Make pockets in one half and spread a layer of hummus or tahini (whichever you have) in the pocket. Then layer it with lettuce, sliced tomatoes, sliced cucumber, and falafel balls. Top the pita pockets with creamy hummus and serve immediately.



Recipe Tips

  • If you are making falafel mixture for the first time and worry about its consistency, you can add refined flour for the binding as well. 
  • Adding baking soda keeps them light.
  • Soak kabuli chana or garbanzo beans overnight and then use it to make pita pockets. Do not use canned or cooked beans. After soaking the chickpeas, drain them well.
  • Don’t over blend the falafel mixture, the mixture should be coarse and not smooth.
  • Allow the mixture to rest for 20 minutes before frying, so that they bind together.


Calories: 212kcal | Carbohydrates: 35g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 1026mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1841IU | Vitamin C: 104mg | Calcium: 246mg | Iron: 10mg