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Falafel in Pita Recipe

Falafel in Pita

rate it:  

Servings: 4 

Estimated Total Preparation Time: 25 minutes

This Middle Eastern staple makes a delicious addition to your dinner repertoire. If you can’t find tahini, or sesame paste, you can substitute peanut butter instead.

Recipe Nutritional Information:

Calories per Serving: 540

Total Protein per Serving: 18 grams 

Total Carbs per Serving: 81 grams

Total Fat per Serving: 19 grams

Saturated Fat per Serving: 3 grams

Total Fiber per Serving: 14 grams

Recipe Ingredients:

2 ½ cups canned chickpeas (garbanzo beans), drained

¼ cup all-purpose flour

3 cloves chopped garlic, raw

4 tbsp sesame tahini

4 tbsp water

2 tbsp canola oil

4 large (6 ½-inch diameter) whole-wheat pita

1 large red tomato, diced

4 large romaine lettuce leaves, torn in half


Pulse chickpeas, flour, and garlic in food processor until smooth (about 20 seconds). Remove chickpea mixture and shape into patties, each roughly ½-inch thick and 3 inches in diameter. 

Heat canola oil in skillet over medium-high heat. Add patties, sautéing about 3 to 4 minutes on each side, or until brown and crispy (can be done in batches). Chickpea mixture will make roughly 16 falafel patties. Reduce heat to low. 

Whisk together water and tahini until mixture becomes thick and fluffy, but still liquid (additional water can be added as desired). 

Split each pita in half and stuff with half romaine leaf. Add 2 falafel patties to each ½ pita and top with tomatoes. Drizzle 1 tbsp tahini over each pita half and serve.


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