Baked Falafel Pitas
This Baked Falafel Pita has it all: creamy tzatziki, crunchy chopped salad and perfectly crispy falafel - all in a fluffy pita.
During college, I studied abroad in Tel Aviv for a semester.
I kid you not when I tell you that I probably ate falafel every single day. My friends and I would get it from the food court at the mall. It was so good.
So I’ll be honest: this falafel is not like traditional falafel you’d find in Tel Aviv. For starters, it’s baked, not fried. And it uses canned chickpeas instead of dry. After all.. I’m all about convenience.
Tbh, the last time I deep fried a food was when I made latkes on Hanukkah. I ruined multiple shirts and my house smelled for days so… baked falafel it was this time.
But with that caveat out of the way, it’s still really delicious.
Plus, it’s full of nutrients too! Chickpeas are a type of pulse and are a great way of adding plant-based protein, fiber, and plenty of vitamins and minerals to your diet.
These falafel come out super crispy on the outside and moist on the inside. It’s such an ideal texture.
Then, I paired them with a crunchy chopped salad made with cucumber, tomato, red onion and parsley. The combination of fresh, crunchy veggies with the hearty falafel is so good.
Everything comes together in a fluffy pita bread with tzatziki. But you can also use hummus too! Just don’t forget some kind of condiment in there :)
Make this for lunch or dinner - it’s a filling and satisfying meal that packs a great nutrient punch too.
Blend the ingredients
Preheat the oven to 400 F and line a baking sheet with parchment paper.
In a food processor or powerful blender, combine the chickpeas, 1/2 of the onion, garlic, 1/2 cup of the parsley, 1/4 cup of the olive oil, cumin, teaspoon baking powder, salt, and pepper. Process until the mixture becomes a thick paste.
Add oats and mix
Add in the oats and process again until smooth.
Roll the falafel
Using your hands, gently roll the mixture in heaping tablespoon-sized balls (be careful not to over handle them). Place them on the baking sheet on bake for 25-30 minutes, until crispy and lightly golden on the outside.
Prepare the salad
While the falafel is baking, prepare the salad. Finely the dice cucumbers, tomato, remaining red onion and parsley. Drizzle with the remaining ¼ cup of olive oil and lemon juice. Add salt and pepper and mix to combine.
Prepare the pitas
Fill each pita with tzatziki, chopped salad and 2-3 falafel.
Everything else you need to know
Make ahead: If you’re making this recipe ahead of time, store the falafel and salad separately. Assemble the pitas once you’re ready to eat.
Tzatziki : Any store-bought brand will work. If you feel like making your own though, I usually mix plain Greek yogurt, grated cucumber and fresh dill with a lot of lemon juice, salt and pepper.
Storage: Store baked falafel in airtight container in the fridge for up to 5 days. You can also store the prepared salad in an airtight container in the fridge. It’ll stay good for about 3-4 days
Did you try this recipe?
I hope you love this Baked Falafel Pita recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Baked Falafel Pitas
Ingredients
- 1 15.5-ounce can chickpeas
- 1 small red onion
- 3 cloves garlic
- ¾ cup fresh parsley, divided
- 1/2 cup olive oil, divided
- 1 teaspoon cumin
- ½ teaspoon baking powder
- 1/3 cup rolled oats
- 4-5 mini cucumbers
- 2-3 Roma tomatoes
- Juice of 1 lemon
- Tzatziki
- Pita bread
- Salt
- Pepper
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a food processor or powerful blender, combine the chickpeas, 1/2 of the onion, garlic, 1/2 cup of the parsley, 1/4 cup of the olive oil, cumin, teaspoon baking powder, salt, and pepper. Process until the mixture becomes a thick paste.
- Add in the oats and process again until smooth.
- Using your hands, gently roll the mixture in heaping tablespoon-sized balls (be careful not to over handle them). Place them on the baking sheet on bake for 25-30 minutes, until crispy and lightly golden on the outside.
- While the falafel is baking, prepare the salad. Finely the dice cucumbers, tomato, remaining red onion and parsley. Drizzle with the remaining ¼ cup of olive oil and lemon juice. Add salt and pepper and mix to combine.
- Prepare the pitas: fill each pita with tzatziki, chopped salad and 2-3 falafel.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate