Indulge in a culinary journey that celebrates the vibrant flavors of the Mediterranean with our delectable Vegan Falafel Sandwich in Pita Pockets recipe. Bursting with freshness, this dish offers a harmonious blend of wholesome ingredients, making it a delightful choice for vegans and food enthusiasts alike. Crispy falafel patties nestled within soft, warm pita bread, accompanied by a medley of crisp vegetables and creamy tahini sauce, create a symphony of textures and flavors that will tantalize your taste buds and leave you craving for more.
Experience the joy of a mouthwatering Vegan Falafel Sandwich in Pita Pockets, where each bite is a celebration of wholesome ingredients and bold flavors. Perfect for a quick lunch, dinner, or anytime craving, this recipe promises to satisfy your hunger and leave you craving for more of its irresistible goodness. Dive into a world of culinary bliss with this sensational plant-based delight!
Vegan Falafel Sandwich in Pita Pockets Recipe
Ingredients
Falafel
Tahini Dressing
Falafel Dressing
Instructions
Falafel Recipe
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Step One
Put the following into a food processor: drained chickpeas, minced garlic, chopped onion, cilantro, extra virgin olive oil, lemon juice, and hot sauce.
Pulse the food processor several times, stopping to scrape down the sides to get everything.
The mixture should be fully combined and broken up, but not smooth like hummus. You want it to be coarse & mealy.
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Step Two
Add the above mixture into a large mixing bowl along with 3 Tablespoons of chickpea flour, cumin, coriander, baking powder, and salt.
Fully combine with a spoon until it is combined enough to use your hands. The mixture should be soft but firm enough that it can be rolled into balls. If it seems too wet, add an additional Tablespoon of chickpea flour.
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Step Three
Form the mixture into 12 or 13 round, golf ball-sized balls. (The balls should be about 1 ½ inches in width.) Spray the falafel balls with oil spray.
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Step Four
TO AIR FRY: Put the falafel balls into the air fryer. Air fry at 370 degrees for 15 to 16 minutes. Flip the balls halfway through when they are starting to look brown on the outside.
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Step Five
TO BAKE: Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Tahini Dressing Recipe
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Step One
In a small or medium sized bowl, combine tahini, 2 Tablespoons of water, 2 teaspoons of lemon juice, and a pinch of salt with a spoon or whisk.
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Step Two
At first the tahini will seize up and look very thick. That's normal.
Stir in another Tablespoon of water until it has the consistency of a thick ranch dressing. (Add more water, if needed, by a small splash at a time.)
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Step Three
Taste and add the final teaspoon of lemon juice, if you'd prefer it to be more sour, plus more salt, if desired.
Pita Pockets
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Step One
Cut warmed pita in half using kitchen shears or a knife. (If you're using a different type of flatbread, don't cut it. Just use it like a wrap.)
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Step Two
Open the pita pockets with your fingers. Stuff each pocket with chopped romaine, cherry tomatoes, cucumbers, pickled red onions, about 3 falafel, and cilantro. -
Step Three
Finish each pocket with a drizzling of lemon tahini dressing.
Servings 4
- Amount Per Serving
- Calories 304kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Trans Fat 8g
- Total Carbohydrate 43g15%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For Warming Up Pita Bread
Warm the pita bread in the oven, skillet, microwave, or air fryer.
- To heat in the oven, bake at 325 degrees for 5 to 10 minutes.
- To heat in a skillet, warm for a couple minutes on each side.
- To heat in the air fryer, cook at 360 degrees for about 4 minutes, stopping halfway through to flip the pita bread.
- To heat in the microwave, warm for about 30 seconds, stopping halfway through to flip.
To Store Leftovers from the Recipe
- Wrap any leftover pita pockets in plastic wrap. Or put them in a resealable storage bag. They will last about 3 days in the refrigerator.
- You can enjoy them cold. Or pull out the falafel & reheat it separately.
- Reheat falafel in the air fryer by cooking at 360 degrees for about five minutes or until warmed throughout.
- Leftover tahini dressing will keep in an airtight covered container in the refrigerator for 5 days.
- It will thicken as it cools. So when you’re ready to use it again, add a splash of water and/or lemon juice and stir until it reaches your preferred viscosity. If needed, add another pinch of salt.
For Tahini Recipe
The viscosity of tahini varies by brand & by how well it was stirred when first opened. If you didn’t stir it well when you first opened it, there may be a layer of oil on top and dried out seed butter at the bottom of the jar. Depending on all of these factors, the amount of water you’ll need in the dressing will vary.
For Falafel Recipe
- Make sure the drained chickpeas don’t have any water on them before adding to the food processor. Too much moisture means you’ll have to add more flour to make them stick. If necessary, blot the chickpeas dry on a clean kitchen towel.
- Don’t worry about removing the leaves from the stems on the cilantro. The leaves & stems alike can go into the food processor. Just give a rough chop first.
- If you’d prefer, cilantro can be replaced with parsley and/or fresh dill.
- If you don’t need the dish to be gluten free, chickpea flour can be replaced with all purpose flour.
- I do not recommend pan frying or deep frying these falafel. They firm up in the oven or air fryer, and are prone to breaking apart in oil alone.
- To reheat, air fry at 360 degrees for about 5 minutes, or until fully warmed.