Falafel Pita Pockets

These falafel pita pockets are made using mainly store cupboard ingredients which make them a perfect lock down meal. You can substitute the pita bread for a tortilla wrap if that’s what you have or you could make them bigger and serve in burger buns. These days I am all about adapting to use what I have and the falafel will taste just as good in a tortilla / burger bun / whatever else you have!

This recipe makes 3 servings (6 little falafels in total). Any extra falafel can be stored in the fridge for up to a week. They can also be stored before / after cooking in the freezer.

Falafel Ingredients

  • 1 400g can of chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 tablespoons chopped flat leaf parsley
  • 2 cloves of garlic, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon plain flour
  • 1 teaspoon baking powder
  • Salt and pepper
  • 3 pita breads
  • sliced cucumber, tomatoes and iceberg lettuce to serve

Sauce Ingredients

  • 3 tablespoons mayonnaise
  • 1/4 teaspoon grated garlic
  • 1/2 teaspoon lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon finely chopped flat leaf parsley
  • Dash of cayenne pepper
  • Salt and pepper


  1. Add the chickpeas, onion, garlic, parsley, cumin, coriander, flour, baking powder, salt and pepper to a food processor and pulse until the mixture starts to come together but is still quite chunky – you don’t want to purée this into baby food.
  2. Form the mixture into six 50g falafel balls – eyeball it if you don’t want to get the scales out.
  3. Pour enough olive oil in to a heavy based frying pan to cover the bottom and heat to a medium – high heat. Once the oil is hot, add the the falafel balls.
  4. Leave them to cook away for around 5 minutes before touching them and then turn them very gently so they don’t break – these are very delicate!
  5. While they are cooking, mix together the ingredients for the sauce in a little bowl.
  6. When the falafel are done (around 10 – 15 minutes in total), remove from the pan and place gently on a serviette to drain off the excess oil.
  7. Toast the pita bread and cut in half. Spoon a little sauce into each pita half and fill with the falafel, cucumber, tomato and lettuce. I like to drizzle some of the sauce over the top as well.

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