Dinner

Smash Falafel Pita Recipe

Name: Smash Falafel Pita Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 12 h 25 min
Cuisine: Middle Eastern
Ingredients: 1 pound dry uncooked chickpeas; 1 tablespoon salt; ¾ cup parsley; ½ cup cilantro; 1 large onion, roughly chopped; 1 clove garlic; 2 teaspoons cumin; 2 teaspoons coriander; 1 teaspoon black pepper; Olive oil (for frying); Tahini sauce (for serving); Arabic style pita bread

Bylina Carter February 25, 2026February 25, 2026

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Introduction

Smash falafel pita is a flavorful and satisfying Middle Eastern dish that combines crispy falafel with warm, soft pita bread. This recipe skips the traditional frying in large batches by cooking the falafel directly on the pita for a unique texture and ease. Serve with tahini sauce and fresh vegetables for a delicious meal.

The image shows a flat pita bread on a white plate with a white marbled background. The pita has a thick, uneven layer of toasted green falafel spread covering most of its surface. On top of the falafel spread, there is a layer of thinly sliced red tomatoes and green pickles placed on one half of the pita. Over the tomatoes and pickles, thin slices of purple onion are scattered along with fresh green parsley leaves. Drizzled across the vegetable toppings is a light beige tahini sauce with visible ground black pepper on it. The corner of the pita shows a small bite taken out, revealing its soft interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dry uncooked chickpeas
1 tablespoon salt

¾ cup parsley
½ cup cilantro

1 large onion (roughly chopped)
1 clove garlic

2 teaspoons cumin
2 teaspoons coriander
1 teaspoon black pepper

Olive oil (for frying)
Tahini sauce (for serving)
Arabic style pita

Instructions

Step 1: Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
Step 2: Drain the chickpeas. Rinse and dry them as thoroughly as possible — using a salad spinner works well.
Step 3: Place the chickpeas and salt in the bowl of a food processor. Pulse until you get fine, pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture forms a thick paste, scraping down the sides as needed. This makes about 4 cups of batter.

Step 4: Heat olive oil in a large nonstick skillet over medium-high heat. Scoop about ¾ cup of falafel mixture onto Arabic pita bread and place the pita falafel side down into the skillet.
Step 5: Cook for 5-7 minutes until the falafel is browned and the bread is crispy on the edges. Flip the pita if you want extra crispiness and cook 2 more minutes.
Step 6: Remove from skillet, top with tahini sauce and fresh vegetables, fold the pita, and enjoy immediately.

Tips & Variations

For extra flavor, add a pinch of cayenne or smoked paprika to the falafel mixture.
If you don’t have fresh herbs, dried parsley and cilantro can be used, but fresh is best for brightness.
Try serving with pickled vegetables or a fresh cucumber and tomato salad for added texture.

You can bake the falafel patties instead of pan-frying for a lighter option.

Storage

Store leftover falafel batter in an airtight container in the refrigerator for up to 2 days. Cooked falafel and assembled pitas are best eaten immediately but can be refrigerated for up to 1 day. Reheat cooked falafel in a skillet to keep them crispy; microwave reheating may make them soft.

How to Serve

A sandwich is shown on a white plate with a white marbled surface underneath. The sandwich has three visible layers inside a folded piece of pita bread that is golden brown with a slightly crispy texture. The bottom layer is a light green spread that looks like a blended herb or vegetable paste. On top of that are slices of red tomato and green pickle. The next layer consists of thinly sliced purple onion strips and fresh green parsley leaves, with a drizzle of creamy white sauce over everything. In the background, there is a beige bowl filled with more creamy white sauce and a white bowl with fresh green herbs. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dry?

Using canned chickpeas is not recommended for this recipe because dry soaked chickpeas give the best texture and flavor for falafel. Canned chickpeas are too soft and may make the batter too wet.

What can I use instead of tahini sauce?

If you don’t have tahini, you can substitute with plain yogurt mixed with a little lemon juice and garlic, or use a garlic aioli or hummus as alternative sauces.