Middle Eastern-inspired · pita sandwich
Crispy Falafel Pitas with Tahini
Herby chickpea falafel tuck into warm pita with tomato, cucumber, greens, and a lemony tahini sauce.
Total time35 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Pulse chickpeas, herbs, scallions, garlic, cumin, flour, and 3/4 teaspoon salt in a food processor until the mixture holds when pressed but remains textured.
- 02
Shape into 16 small patties. Heat a thin layer of oil in a skillet over medium-high and cook until crisp and deep brown, 3 to 4 minutes per side.
- 03
Whisk tahini with lemon juice, a pinch of salt, and enough cold water to make a pourable sauce.
- 04
Fill each pita half with falafel, tomato, cucumber, greens, and tahini sauce.
Make it work
Useful swaps
- Use a gluten-free flour blend and gluten-free flatbread if needed.
- Plain hummus can replace the tahini sauce.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
