Description
Baked Falafel Pita Pockets are a deliciously satisfying meal, perfect for any occasion. These golden-brown falafels are crunchy on the outside and fluffy on the inside, packed with spices and served in warm pita bread. Drizzle with creamy tahini sauce and fill with fresh veggies for a burst of flavor in every bite. Ideal for busy weeknights or gatherings, this recipe is as versatile as it is tasty!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh parsley leaves
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ cup all-purpose flour
- 4 whole wheat pitas
- 3 tbsp tahini sauce
- 1 cup lettuce, shredded
- 1 cup tomatoes, diced
- 2 tbsp olive oil (for drizzling)
Instructions
- Preheat oven to 375°F (190°C).
- If using dried chickpeas, soak overnight; otherwise, drain canned chickpeas.
- In a food processor, combine chickpeas, parsley, garlic, cumin, coriander, and flour until coarse but sticky.
- Form mixture into small balls (about two tablespoons each).
- Place falafel on a parchment-lined baking sheet and drizzle with olive oil.
- Bake for 25 minutes until golden brown.
- Warm pitas in a skillet for about one minute per side.
- Assemble by placing falafels in pitas along with lettuce and tomatoes; drizzle with tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg