Falafel Sandwich (pocket Pita Bread) Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak overnight or for 12–24 hours until very plump. Do not use canned chickpeas; drained canned chickpeas are too soft.

Drain and prep

Drain the soaked chickpeas thoroughly and pat dry with paper towels or a clean kitchen towel. Transfer to a food processor.

Process mixture

Add 1/2 cup coarsely chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp crushed red pepper (if using) to the food processor with the chickpeas. Pulse in 10–15 short bursts until mixture is finely ground but not pureed — texture should hold together when pressed but still be slightly grainy.

Bind falafel batter

Scrape mixture into a bowl. Stir in 2 tablespoons all-purpose flour, 1/2 teaspoon baking powder and 1 tablespoon cold water. Mix until combined. Test by pressing a small amount into a ball; it should hold together. If too loose, add up to 1 more tablespoon flour.

Chill

Cover and refrigerate the mixture for 30–45 minutes to firm up; this makes shaping easier and helps falafel hold together during frying.

Shape patties

Using your hands or a small ice-cream scoop, form the mixture into 8 small patties (roughly 2–2.5 inches across) or 16 small balls, flattening slightly for sandwiches. Keep them cold until ready to fry.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to a depth of about 1/2 inch (or use a shallow fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of the mixture sizzles and browns gently when added.

Fry falafel

Working in batches, fry the patties 3–4 minutes per side until deep golden brown and crisp. Maintain oil temperature by adjusting heat; avoid overcrowding. Transfer fried falafel to a paper towel-lined plate to drain.

Alternate: bake

To bake instead, preheat oven to 400°F (200°C). Place patties on a parchment-lined sheet, brush or spray lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp.

In a small bowl whisk together 1/2 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 minced garlic clove, and 1 tablespoon water. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add more lemon for brightness, more water to thin, or more salt as needed. Refrigerate until ready to assemble.

Warm 4 pocket pitas briefly in a dry skillet or oven (optional) so they open easily. Slice open the pita pocket carefully to create a pocket.

Spread about 1–2 tablespoons tahini-yogurt sauce inside each pita pocket.

Place 2 falafel patties (or 3–4 smaller balls) into each pita. Add shredded romaine (about 1/2 cup per sandwich), 2–3 slices tomato, a few cucumber slices, and some thin red onion. Add pickled turnips or pickles if using for brightness.

Drizzle an additional teaspoon of sauce over the fillings and serve immediately while falafel are warm and crisp.

Leftover falafel can be chilled and reheated in a hot oven to re-crisp before assembling.