Smash Falafel Pita Recipe

Introduction

Smash Falafel Pita is a delightful twist on the traditional falafel experience, combining crispy, herb-filled patties cooked directly on warm pita bread. This recipe brings together fresh herbs and spices for a flavorful, handheld meal perfect for lunch or dinner.

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 during this time.
2. Step 2: Drain the chickpeas. Rinse and dry them as thoroughly as possible; using a salad spinner can help remove excess moisture.
3. Step 3: Place the chickpeas and salt in the bowl of a food processor. Pulse until the chickpeas break down into fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until you get a thick paste, scraping down the sides as needed. This will yield 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 an Arabic pita and place it falafel-side down on the skillet. Cook for 5–7 minutes until the falafel browns and the pita crisps around the edges. Flip if you want both sides crispy, and cook an additional 2 minutes.
5. Step 5: Remove the falafel pita from the skillet. Top with tahini sauce and your favorite vegetables, fold, and enjoy immediately.

Tips & Variations

• For added moisture control, dry chickpeas thoroughly before processing to ensure the falafel holds together well.
• Try adding a pinch of cayenne pepper or smoked paprika for a spicy twist.
• If you don’t have a food processor, you can pulse the ingredients by hand with a mortar and pestle for a chunkier texture.
• Serve with fresh cucumber, tomato, and pickles for a crunchy, fresh contrast.

Storage

Store any leftover falafel batter in an airtight container in the refrigerator for up to 2 days. Cooked smash falafel pitas are best eaten fresh but can be reheated in a skillet or oven for a few minutes to crisp up. Avoid microwaving to keep the pita from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dry chickpeas?

Canned chickpeas are not recommended for this recipe because they don’t have the right texture when processed and might result in falafel that falls apart. Soaking and using dry chickpeas yields the best consistency.

What can I use if I don’t have Arabic-style pita?

Any soft, round flatbread will work in a pinch, such as regular pita, naan, or lavash. Just make sure to cook the falafel side down so it crisps nicely on the bread.

Smash Falafel Pita Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This Smash Falafel Pita recipe offers a delicious and fresh take on traditional falafel. Made from soaked and blended chickpeas combined with aromatic herbs and spices, the falafel batter is cooked directly on Arabic-style pita bread in a skillet, producing a crispy, flavorful filling. Served with creamy tahini sauce, this meal is perfect for a light yet satisfying lunch or dinner.

• Author: Daniel
• Prep Time: 15 minutes (plus 12-24 hours soaking)
• Cook Time: 10 minutes
• Total Time: 12 hours 25 minutes to 24 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel Batter

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

Cooking and Serving

• Olive oil, for frying
• Tahini sauce, for serving
• Arabic-style pita bread

Instructions

1. Soak the chickpeas: Cover the dry chickpeas with water in a medium bowl and let them soak at room temperature for at least 12 hours or up to 24 hours, allowing them to double in size.
2. Drain and dry: Drain the soaked chickpeas thoroughly under running water. Use a salad spinner or pat dry with a clean towel to remove excess moisture.
3. Prepare the falafel mixture: Place the dried chickpeas and salt in the bowl of a food processor and pulse until the mixture is finely chopped into pebble-sized bits. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture forms a thick, coarse paste. Scrape down the sides as needed. This should make about 4 cups of batter.
4. Heat the skillet: Warm olive oil in a large nonstick skillet over medium-high heat until hot, but not smoking.
5. Cook the falafel on pita: Scoop approximately ¾ cup of the falafel batter onto an Arabic-style pita bread, spreading evenly. Place the pita falafel side down in the skillet. Cook for 5-7 minutes until the falafel is browned and the pita edges become crispy. Optionally, flip the pita and cook for an additional 2 minutes on the other side to increase crispiness.
6. Serve immediately: Remove the pita with falafel from the skillet. Top with tahini sauce and vegetables of your choice. Fold the pita and enjoy right away for the best texture and flavor.

Notes

• Soaking chickpeas for at least 12 hours is essential for proper texture and cooking.
• Drying chickpeas thoroughly before processing helps achieve the right falafel texture.
• You can add diced tomatoes, cucumbers, or pickled vegetables for extra crunch and freshness.
• Use a nonstick skillet to prevent sticking and ensure easy flipping.
• If desired, cook the pita on both sides to get extra crispiness.
• Tahini sauce can be homemade or store-bought according to preference.

Keywords: falafel, pita, chickpeas, tahini, Middle Eastern, vegetarian, skillet fried falafel, healthy falafel