Smash Falafel Pita Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/smash-falafel-pita-recipe/
