Gentle
Falafel Pita Pockets
Canned chickpeas keep this fast and fuss-free. Crispy outside, tender inside, stuffed into pita with all the good stuff.
Active 50 min
04
Ingredients
800 gcanned chickpeas
200 gcherry tomatoes
3garlic cloves
1small brown onion
1 bunchflat-leaf parsley
2 tspground cumin
1 tspground coriander
3 tbspplain flour
1 cupneutral oil, for shallow frying
4pita breads
1 tbsptahini
1lemon
1Lebanese cucumber
1cos lettuce
Personal Notes
Don't over-blend the chickpeas. Texture is what makes a good falafel.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Cooked falafels keep in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or oven to crisp back up. The sauce and fillings are best prepared fresh.