Smash Falafel Pita Recipe

Introduction

Smash Falafel Pita is a delicious and fresh twist on the classic falafel sandwich. This recipe uses soaked chickpeas blended with herbs and spices, then cooked directly on pita bread for a crispy, flavorful meal that comes together quickly and easily.

Ingredients

• 1 pound dry uncooked chickpeas
• 1 tablespoon salt
• ¾ cup parsley
• ½ cup cilantro
• 1 large onion (roughly chopped)
• 1 clove garlic
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon black pepper
• Olive oil (for frying)
• Tahini sauce (for serving)
• Arabic style pita

Instructions

1. Step 1: Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will double in size.
2. Step 2: Drain the chickpeas. Rinse and dry them thoroughly, using a salad spinner if available.
3. Step 3: Place the chickpeas and salt in the bowl of a food processor. Pulse until they become fine pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until a thick paste forms, scraping down the sides as needed. This makes about 4 cups of batter.
4. Step 4: Heat olive oil in a large nonstick skillet over medium-high heat. Scoop about ¾ cup of the falafel mixture onto Arabic-style pita bread and place in the skillet falafel-side down. Cook for 5-7 minutes until the falafel is browned and the bread is crispy on the sides. Flip if you want more crispiness and cook an additional 2 minutes.
5. Step 5: Remove from the skillet, top with tahini sauce and your choice of vegetables, then fold and enjoy immediately.

Tips & Variations

• For an extra crunchy texture, flip the pita to brown both sides in the skillet before serving.
• Try adding chopped mint or dill alongside the parsley and cilantro for a different herbal note.
• If you don’t have a food processor, you can pulse with a blender in small batches for the same effect.

Storage

Store any leftover falafel batter in an airtight container in the refrigerator for up to 2 days. Cook fresh when ready to serve for best texture. Cooked falafel wrapped in pita can be stored in the fridge for up to 1 day and reheated briefly in a skillet to crisp the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dry?

It’s best to use dry chickpeas soaked overnight for the right texture. Canned chickpeas are too soft and will result in a mushy falafel.

How do I make tahini sauce at home?

Tahini sauce is made by mixing tahini paste with lemon juice, garlic, water, and salt until smooth. Adjust the consistency with water and flavor to taste.

Smash Falafel Pita Recipe

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★★★★★

5 from 141 reviews

Smash Falafel Pita is a vibrant Middle Eastern-inspired dish featuring a flavorful and herbaceous falafel mixture pressed onto warm Arabic pita bread and pan-fried until crispy. This recipe combines soaked chickpeas blended with fresh herbs and spices, then cooked on the stovetop for an easy, satisfying meal served with tahini sauce.

• Author: Isabella
• Prep Time: 15 minutes (plus 12-24 hours soaking time)
• Cook Time: 10 minutes
• Total Time: 12 hours 25 minutes (including soaking)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel Mixture

• 1 pound dry uncooked chickpeas
• 1 tablespoon salt
• ¾ cup parsley, packed
• ½ cup cilantro, packed
• 1 large onion, roughly chopped
• 1 clove garlic
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon black pepper

For Cooking & Serving

• Olive oil, for frying (about 2-3 tablespoons)
• Tahini sauce, for serving
• Arabic-style pita bread (4 pieces)

Instructions

1. Soak the Chickpeas: Cover the dry chickpeas with water in a medium bowl and set them at room temperature to soak for at least 12 hours or up to 24 hours, allowing them to double in size. This softens the chickpeas for easier blending and better texture.
2. Drain and Dry Chickpeas: Drain the soaked chickpeas thoroughly and rinse them with fresh water. Dry them as much as possible, ideally using a salad spinner, to remove excess moisture and ensure the falafel mixture holds together well.
3. Make the Falafel Mixture: Place the dried chickpeas and salt in the bowl of a food processor. Pulse until you achieve small, fine pebble-sized pieces. Then add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend the mixture until it forms a thick paste, scraping down the sides as needed. The mixture should yield about 4 cups.
4. Cook on Pita Bread: Heat olive oil in a large nonstick skillet over medium-high heat. Scoop about ¾ cup of the falafel mixture and spread it onto one side of the Arabic pita bread. Place the pita on the skillet so the falafel side is down. Cook for 5-7 minutes until the falafel is browned and the bread becomes crispy around the edges. Optionally, flip the pita to crisp the other side for an additional 2 minutes.
5. Serve: Remove the cooked falafel pitas from the skillet. Top with tahini sauce and any desired fresh vegetables. Fold the pita and enjoy immediately for the best texture and flavor.

Notes

• Soaking chickpeas overnight is essential for proper texture; do not substitute canned chickpeas.
• Drying the chickpeas after soaking is key to achieving a non-mushy falafel consistency.
• If you prefer spicier falafel, add a pinch of cayenne pepper or chili flakes to the mixture.
• You can garnish the pita with fresh vegetables like cucumber, tomato, and lettuce for added freshness.
• For a gluten-free option, use gluten-free pita or flatbread alternatives.

Keywords: falafel, pita, Middle Eastern, chickpeas, vegetarian, tahini sauce, stovetop cooking, easy falafel