Baked Falafel Pita Recipe

Overview

These baked falafel pitas are made with soaked dried chickpeas, fresh herbs, garlic, onion, and warm spices. Baking uses less oil than deep-frying while still giving the falafel browned edges and a pleasantly firm crust.

The falafel mixture can be prepared ahead, but plan for the chickpeas to soak for at least 12 hours. Serve the warm patties in toasted pita with lettuce, tomato, cucumber, pickles, and a quick tahini sauce.

Ingredients

• 1 cup (200 g) dried chickpeas, not canned
• 1/2 teaspoon baking soda, for soaking
• 1 small yellow onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 packed cup (25 g) fresh parsley leaves
• 1 packed cup (25 g) fresh cilantro leaves, or use more parsley
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• 1/2 teaspoon baking powder
• 2 tablespoons all-purpose flour or chickpea flour
• 3 tablespoons olive oil, divided
• 4 pita breads
• 2 cups shredded lettuce
• 1 medium tomato, diced
• 1/2 English cucumber, diced
• 1/4 cup sliced pickles or pickled turnips

Tahini sauce

• 1/2 cup (120 g) tahini
• 1/3 cup cold water, plus more as needed
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt

How to make it

1. Soak the chickpeas. Put the dried chickpeas and baking soda in a large bowl and cover with at least 3 inches of cold water. Leave them at room temperature for 12 to 18 hours. They are ready when they have doubled in size and crush fairly easily between your fingers. Drain and rinse thoroughly.

2. Heat the oven and pan. Set a rack in the upper-middle position and heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment and brush it with 1 tablespoon of the olive oil. A preheated, well-oiled pan helps the bottoms brown instead of steam.

3. Make the falafel mixture. Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne to a food processor. Pulse in short bursts, scraping down the bowl once or twice, until the mixture resembles coarse sand with no whole chickpeas remaining. Do not blend it into a smooth paste.

4. Add the binders. Transfer the mixture to a bowl and stir in the baking powder and flour. Let it rest for 15 minutes. Squeeze a small amount in your hand: it should hold together when pressed but still look slightly coarse. If it crumbles immediately, mix in another 1 tablespoon flour and rest for 5 minutes more.

5. Shape the falafel. Scoop the mixture into 12 portions, about 2 tablespoons or 35 g each. Shape each into a patty about 2 inches wide and 1/2 inch thick. Compact them firmly enough to hold together, but do not compress them into dense balls.

6. Bake and turn. Arrange the patties on the prepared baking sheet with space between them. Brush or drizzle the remaining 2 tablespoons olive oil over the tops. Bake for 15 minutes, then carefully turn with a thin spatula. Bake for another 10 to 13 minutes, until both sides are browned and the centers feel firm when lightly pressed. The edges should look crisp, while the inside remains moist and crumbly rather than wet.

7. Make the tahini sauce. Whisk the tahini, lemon juice, garlic, and salt in a bowl. It may thicken or seize at first. Gradually whisk in the cold water, 1 tablespoon at a time, until the sauce is smooth and pourable. Add another teaspoon or two of water if needed.

8. Warm the pitas. During the last 2 minutes of baking, place the pitas directly on the oven rack, or warm them in a dry skillet for about 30 seconds per side. Split each pita carefully, then fill with lettuce, tomato, cucumber, pickles, three falafel patties, and tahini sauce.

Expert tips

• Use dried chickpeas that have only been soaked, not cooked. Canned chickpeas contain too much moisture and usually make baked falafel soft or fragile.
• Dry the soaked chickpeas thoroughly before processing. Excess water prevents the mixture from browning and can make the patties fall apart.
• Keep the food processor pulses short. A smooth, hummus-like mixture produces dense falafel; a coarse mixture gives the patties their characteristic texture.
• If the patties crack while shaping, let the mixture rest another 10 minutes before adding flour. If it still will not hold, add flour 1 tablespoon at a time.
• For more browning, place the baking sheet under the broiler for 1 to 2 minutes at the end, watching closely so the herbs do not burn.
• If you need a gluten-free option, use chickpea flour and check that the pita is gluten-free. For an egg-free recipe, no egg is needed.

Serving and storage

Serve the falafel immediately while the edges are crisp. Add the vegetables just before eating so the pita does not become soggy. A side of lemon wedges, extra pickles, or chopped fresh herbs works well.

Refrigerate cooled falafel in an airtight container for up to 4 days. Store the tahini sauce separately and refrigerate it for up to 5 days; whisk in a teaspoon of water if it thickens. Reheat falafel in a 400°F (200°C) oven or air fryer until hot and crisp, about 6 to 8 minutes. Freeze baked falafel in a single layer, then transfer to a freezer container for up to 2 months. Reheat from frozen at 400°F (200°C) until hot throughout, about 12 to 15 minutes.

Frequently asked questions

Can I use canned chickpeas for baked falafel?

Dried chickpeas are strongly preferred. Canned chickpeas are already cooked and contain more moisture, so the patties are likely to be soft and difficult to shape. If canned chickpeas are your only option, drain and dry them very thoroughly, add extra chickpea flour as needed, and expect a softer texture.

Why is my baked falafel falling apart?

The chickpeas may have been too wet, the mixture may be too coarse, or the patties may not have been compacted enough. Pat the soaked chickpeas dry, let the mixture rest for 15 minutes, and add flour 1 tablespoon at a time until a pressed portion holds together.

Can I make the falafel mixture ahead of time?

Yes. Cover the mixture and refrigerate it for up to 24 hours. Shape the patties just before baking, and let the mixture sit at room temperature for about 10 minutes if it has become very firm.

How do I keep baked falafel from drying out?

Do not overbake the patties, and shape them about 1/2 inch thick rather than very thin. Remove them when the outside is browned and the center feels firm but still gives slightly when pressed.