Crispy, golden falafel tucked into warm pita pockets, slathered with creamy hummus, and topped with fresh veggies and tangy tahini sauce. This Middle Eastern street food classic is bursting with flavor, easy to make, and perfect for a satisfying dinner that feels like a culinary adventure.
Why You’ll Love This Recipe
This falafel pocket recipe is a love letter to vibrant Middle Eastern flavors, bringing the bustling street food scene to your kitchen. The falafel balls are crispy outside, tender inside, and packed with herbaceous, spiced goodness. Paired with velvety hummus and crunchy vegetables, each bite is a delightful mix of textures and tastes. It’s a wholesome, plant-based meal that’s naturally vegan and customizable to suit your preferences. Whether you’re a seasoned cook or a beginner, this recipe is straightforward yet feels special, making it ideal for weeknight dinners or casual gatherings. Plus, the aroma of frying falafel and warm pita will make your home feel like a cozy Mediterranean market.
Recipe Tips and Tricks
- Soak, Don’t Cook Chickpeas: Use dried chickpeas soaked overnight for the best falafel texture; canned chickpeas can make them mushy.
- Chill the Mixture: Refrigerate the falafel mix for 30 minutes before shaping to help it hold together better.
- Test Fry: Fry one falafel first to check seasoning and ensure the oil is at the right temperature (350°F/175°C).
- Don’t Overcrowd the Pan: Fry in small batches to maintain oil temperature and achieve even crispiness.
- Warm Pita: Heat pita bread in the oven or on a skillet for a soft, pliable texture.
- Customize Hummus: Blend in roasted garlic or red pepper for a flavor twist on the hummus.
- Use a Food Processor: Pulse ingredients just enough to combine; over-processing can lead to dense falafel.
Ingredients Notes
- Dried Chickpeas: The backbone of falafel, providing structure and nutty flavor; soak overnight for best results.
- Fresh Herbs: Parsley and cilantro add vibrant, earthy notes; use fresh for maximum flavor impact.
- Spices: Cumin, coriander, and cayenne create the signature warm, slightly spicy profile; adjust to taste.
- Garlic and Onion: These aromatics deepen the flavor; finely chop or process for even distribution.
- Hummus: Store-bought or homemade, it’s the creamy glue that ties the pocket together; choose a smooth, high-quality version.
- Pita Bread: Opt for soft, thick pita to hold the fillings without tearing; whole wheat adds nutty depth.
- Vegetables: Crisp lettuce, juicy tomatoes, and crunchy cucumbers add freshness; pickles offer a tangy contrast.
- Tahini Sauce: A drizzle of this sesame-based sauce adds richness; thin with water for the perfect consistency.
- Oil for Frying: Use a neutral oil like vegetable or canola with a high smoke point for crisp, golden falafel.
Mouthwatering Falafel Pockets with Hummus Street Food
Crispy falafel, creamy hummus, and fresh veggies in warm pita—Middle Eastern street food perfection for a delicious dinner.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbsp all-purpose flour
- Vegetable oil, for frying
- 4 pita breads
- 1 cup hummus
- 1 cup lettuce, shredded
- 1 large tomato, sliced
- 1 cucumber, sliced
- 1/4 cup tahini sauce
- Optional: pickles, hot sauce
Instructions
- Soak the Chickpeas: Place dried chickpeas in a large bowl, cover with water, and soak overnight (8-12 hours). Drain and rinse well.
- Blend the Falafel Mix: In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt. Pulse until finely ground but not pureed.
- Add Binding Agents: Transfer the mixture to a bowl, stir in baking powder and 3 tbsp flour. Add more flour if too wet. Chill for 30 minutes.
- Shape the Falafel: Form the mixture into 12-16 small balls or patties, about 1.5 inches in diameter, pressing firmly to hold shape.
- Heat the Oil: In a deep skillet, heat 2 inches of vegetable oil to 350°F (175°C) over medium heat. Use a thermometer for accuracy.
- Fry the Falafel: Fry falafel in batches, 3-4 minutes per side, until golden and crispy. Drain on paper towels.
- Warm the Pita: Heat pita breads in a 350°F (175°C) oven for 5 minutes or on a skillet until soft and warm.
- Assemble the Pockets: Slice pita to create a pocket. Spread a generous layer of hummus inside each pita.
- Add Fillings: Stuff each pocket with 3-4 falafel balls, lettuce, tomato, cucumber, and pickles if using.
- Finish with Sauce: Drizzle tahini sauce and optional hot sauce over the fillings. Serve immediately for maximum freshness.
Notes
- Ensure chickpeas are soaked, not cooked, for authentic falafel texture.
- Adjust spices to your taste; taste the mixture before frying.
- For a smoother hummus, blend with a splash of ice water.
- Serve with extra tahini or hot sauce for dipping.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 510Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 1285mgCarbohydrates 69gFiber 11gSugar 6gProtein 19g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions
- Baked Falafel: For a lighter option, bake falafel at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden.
- Gluten-Free: Swap pita for gluten-free wraps or serve falafel over a salad for a grain-free meal.
- Spice Level: Increase cayenne for heat lovers or omit for a milder flavor; smoked paprika adds a smoky twist.
- Herb Swap: If cilantro isn’t your thing, double up on parsley or try fresh mint for a unique twist.
- Veggie Variations: Add shredded carrots, red onions, or pickled turnips for extra crunch and flavor.
- Hummus Flavors: Experiment with spicy, lemon, or beet hummus for a fun twist on the classic spread.
- Protein Boost: Crumble in feta or add grilled halloumi for a non-vegan protein-packed version.
- Low-Carb Option: Serve falafel in lettuce cups instead of pita for a lighter, carb-conscious meal.
Storage Options
- Refrigerate: Store cooked falafel in an airtight container for up to 4 days; reheat in an oven at 350°F (175°C) to restore crispiness.
- Freeze: Freeze uncooked falafel balls on a tray, then transfer to a freezer bag for up to 3 months; thaw before frying.
- Hummus: Keep homemade hummus refrigerated for up to a week; store-bought lasts per package instructions.
- Veggies: Prep vegetables a day ahead and store separately in airtight containers to maintain freshness.
- Pita: Store pita at room temperature for 2 days or freeze for up to a month; reheat before serving.
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