Falafel Inc’s menu centers on crisp chickpea falafel served in wraps and bowls with fresh vegetables and flavorful sauces. This home-style falafel pita takes inspiration from that format: fragrant herb-filled patties tucked into warm pita with tahini, tomato, cucumber, and pickled turnip.

Ingredients

1 cup (200 g) dried chickpeas
½ teaspoon baking soda for soaking, plus ½ teaspoon (2 g) for the mixture
½ medium yellow onion, roughly chopped, about ½ cup (75 g)
1 cup (25 g) loosely packed fresh parsley leaves and tender stems
½ cup (15 g) loosely packed fresh cilantro leaves and tender stems
3 garlic cloves (about 9 g), peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon fine salt
¼ teaspoon black pepper
2 tablespoons (16 g) all-purpose flour or chickpea flour, plus more if needed
4 cups (950 ml) neutral frying oil, or enough to reach 1½ inches (4 cm) in a heavy pot
4 medium pita breads, about 8 inches (20 cm) each
½ cup (120 g) tahini
¼ cup (60 ml) cold water, plus 1 tablespoon (15 ml) more if needed
2 tablespoons (30 ml) lemon juice
1 small garlic clove, finely grated, about 3 g
1 medium tomato (about 150 g), diced
½ English cucumber (about 150 g), diced
½ cup (70 g) sliced pickled turnips or dill pickles
2 cups (60 g) shredded lettuce

Instructions

Put the dried chickpeas in a large bowl and cover with plenty of cold water, allowing at least 3 inches (7.5 cm) above them. Stir in ½ teaspoon baking soda and soak for 12–18 hours at room temperature. Drain, rinse well, and pat dry. Do not use canned or cooked chickpeas: they make a wet mixture that tends to fall apart during frying.
Pulse the drained chickpeas in a food processor until they resemble coarse sand, scraping down the bowl as needed. Add the onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, remaining ½ teaspoon baking soda, and flour. Pulse until finely chopped and the mixture holds together when pressed, but stop before it becomes a smooth paste. Cover and refrigerate for 30 minutes so it firms up.
While the mixture chills, make the sauce. Whisk the tahini, lemon juice, grated garlic, and cold water together. It may thicken at first; keep whisking until smooth and pourable, adding up to 1 tablespoon more water. Taste and adjust with a pinch of salt if desired. Keep covered in the refrigerator.
Shape the falafel mixture into 16 balls or thick patties, each about 1½ inches (4 cm) across. If it feels too loose to shape, mix in flour 1 teaspoon at a time. If it seems dry and crumbly, knead it briefly with damp hands rather than adding much water.
Pour oil into a heavy, deep pot to a depth of about 1½ inches (4 cm), leaving at least 2 inches (5 cm) of space at the top. Heat over medium to 350°F (175°C), checking with a thermometer. Fry falafel in batches of four or five for about 3–4 minutes, turning once, until deep golden and crisp. Keep the oil near 350°F (175°C), allowing it to recover between batches. Use a slotted spoon to transfer the falafel to a wire rack or paper towels. Take care around hot oil and do not crowd the pot.
Warm the pita briefly in a dry skillet or oven until flexible. Open each pita, spread in tahini sauce, then add lettuce, tomato, cucumber, pickled turnips, and four falafel. Spoon on more sauce and serve while the falafel are hot.

Tips

Start with dried chickpeas. Soaking hydrates them without cooking, giving the mixture the texture needed for crisp, cohesive falafel. Canned chickpeas are convenient for other recipes but are too soft for this method.
Check the texture before shaping. A squeezed handful should hold together without feeling wet. If it crumbles, pulse the mixture a little longer; if it feels pasty, refrigerate it longer and add flour sparingly.
Control the frying temperature. Oil that is too cool produces greasy falafel; oil that is too hot browns the outside before the center heats through. Fry a single test piece first and adjust the burner as needed.
Choose a practical flour substitute. Chickpea flour keeps the recipe gluten-free and adds a mild bean flavor. If using regular flour, the falafel are not gluten-free; check pita and sauce labels too if serving someone who avoids gluten.

Serving Suggestions

Serve falafel tucked into pita as soon as it is fried, with extra tahini sauce and a crunchy mix of lettuce, tomato, cucumber, and pickles. For a bowl inspired by the menu-style format, arrange the falafel over rice or chopped salad and add hummus, pickled vegetables, and a drizzle of tahini. A side of lemon wedges makes it easy for diners to brighten their own portions. Keep sauces and moist vegetables separate until serving if you want the pita to stay firm.

Variations

For a spicier batch, add ¼ teaspoon cayenne or a finely chopped green chile to the processor. For a more herb-forward flavor, replace up to ¼ cup (6 g) of the parsley with additional cilantro, or use fresh mint for part of the herbs. If you prefer not to deep-fry, brush shaped patties generously with oil and bake on a lined sheet at 425°F (220°C) for about 25–30 minutes, flipping once; they will be drier and less evenly crisp than fried falafel. You can also pan-fry flatter patties in about ¼ inch (6 mm) of oil, turning once, until golden on both sides.

Storage and Reheating

For the best texture, fry only what you plan to eat. Refrigerate cooked falafel, tahini sauce, and cut vegetables separately within 2 hours; cooked falafel keep for 3–4 days in a covered container. Reheat falafel in a 375°F (190°C) oven or air fryer for about 6–10 minutes, turning once, until hot throughout; a microwave warms them quickly but softens the crust. USDA FSIS recommends reheating leftovers to 165°F (74°C). The uncooked mixture can be covered and refrigerated for up to 24 hours, or shaped patties can be frozen in a single layer and then stored in a freezer-safe container for up to 2 months. Fry frozen patties directly from frozen over slightly lower heat, giving them extra time so the centers heat through.

Frequently Asked Questions

Can I make falafel with canned chickpeas?
Not reliably with this recipe. Canned chickpeas are already cooked and hold more moisture, so patties are likely to be soft and may break apart in the oil. Use dried chickpeas soaked overnight; for a canned-chickpea recipe, choose a method developed specifically for them.

Why are my falafel falling apart?
The mixture may be too coarse, too wet, or insufficiently chilled, or the oil may not be hot enough. Pulse until the chickpeas are finely chopped, refrigerate the mixture for 30 minutes, and fry one test piece before cooking the whole batch.

Can I prepare the mixture ahead?
Yes. Cover it and refrigerate for up to 24 hours, then shape and fry. The soaked chickpeas themselves should be drained before mixing, and the finished mixture should remain refrigerated rather than sitting at room temperature.

How can I tell when the oil is ready without a thermometer?
A small pinch of mixture should sizzle steadily when added, but visual tests are less reliable than a thermometer. If it browns immediately, lower the heat; if it barely bubbles, wait for the oil to warm. Never leave hot oil unattended.

Is this recipe gluten-free?
It can be: use chickpea flour instead of all-purpose flour, then serve with certified gluten-free pita or as a bowl. Check labels on packaged pickles and other additions if strict gluten avoidance is necessary.

Can I freeze cooked falafel?
Yes. Cool them promptly, freeze in a single layer until firm, and transfer to a sealed freezer-safe container for up to 2 months. Reheat from frozen in an oven or air fryer until hot throughout; the crust is best when reheated dry rather than microwaved.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Falafel Inc Menu: Make a Classic Falafel Pita at Home