Falafel Pita Pockets
Fresh, wholesome and packed with so much flavour: These homemade falafel pita pockets are made completely from scratch and they’re just so, so good ♡
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Falafel Pita Pockets
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servings
6 pockets
prep time
3 hr
cook time
1 hr
Ingredients
Falafel
- 1 cup chickpeas, soaked overnight
- 1 red onion, roughly chopped
- 7 garlic cloves
- 1 cup fresh coriander
- 1/2 cup fresh mint
- 1 tbsp gram flour (besan)
- 1 tsp roasted cumin powder
- salt, to taste
- 1/2 tsp baking powder
- 2 tbsp oil, to brush the falafel
Shirazi
- 1 red onion, chopped
- 2 tomato, chopped
- 1 cucumber, chopped
- 1/4 cup fresh coriander, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp extra virgin olive oil
- juice of 1/2 lemon
- salt to taste
Assemble
- 6 homemade pita bread
- 1-2 tbsp hummus per pocket
- falafel
- shirazi salad
- gherkins, sliced
Equipment
Instructions:
- For the falafel: To a blender, add the soaked chickpeas, onion, garlic, fresh coriander, fresh mint, gram flour, cumin powder, salt and baking powder. Pulse till you have a coarse mixture.
- Lightly oil your hands and shape portions of the mixture into small falafel balls by gently rolling them between your palms.
- Arrange the falafels in a single layer in a parchment lined airfyer. Lightly brush or spray them with olive oil and airfry at 200°C for 13–17 minutes till crisp and nicely browned on the outside.
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For the shirazi salad: Finely chop the onion, tomato, cucumber, fresh coriander and fresh mint. Transfer everything to a bowl, add extra virgin olive oil, lemon juice and salt and toss well till evenly combined.
Note: The recipes for the homemade pita bread, hummus and tahini are also available on the blog. You’ll find them linked in the assemble section. - Assemble: Cut each pita bread in half to create two pockets. Spread a generous layer of hummus inside each pocket and fill with the shirazi salad, falafel and sliced gherkins. Serve immediately and enjoyy!
Recipe Video
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