Falafel Pita Sandwich with Tahini Sauce

An authentic Israeli experience featuring golden, crispy spiced legume croquettes nestled within a warm, pillowy pita, accompanied by vibrant garden vegetables and a rich, velvety tahini sauce. This dish offers a masterful interplay of textures between the crunch of the falafel and the refreshing salad, finished with the subtle heat of harissa for a deeply satisfying and comforting culinary delight.

Prep: 5 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
2Bake in the preheated oven until heated through, 8 to 10 minutes.
3While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
4Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.

Ingredients

12 Falafel
1/4 cup Tahini
1/4 cup Water
2 tablespoons Lemon Juice
2 cloves Garlic
1/4 tsp Paprika
6 Pita Bread
1 Lettuce
1 Tomato
1/2 Cucumber
1 Dill Pickles

Nutrition

Calories: 204
Protein: 7g
Carbs: 38.2g

Chef tips

For extra crispy falafel that won't fall apart, chill the chickpea mixture in the fridge for 30 minutes before frying. This helps the balls maintain their shape and stay firm. For kids who prefer milder flavors, add small diced pickles to the pita salad, or try baking the falafel in the oven with a generous spray of olive oil instead of frying.

Culinary reasoning

An authentic Israeli experience featuring golden, crispy spiced legume croquettes nestled within a warm, pillowy pita, accompanied by vibrant garden vegetables and a rich, velvety tahini sauce. This dish offers a masterful interplay of textures between the crunch of the falafel and the refreshing salad, finished with the subtle heat of harissa for a deeply satisfying and comforting culinary delight.

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1/4 Red Onions

3 tsp Harissa Spice

Nutrition

Calories: 204
Protein: 7g
Carbs: 38.2g

Chef tips

For extra crispy falafel that won't fall apart, chill the chickpea mixture in the fridge for 30 minutes before frying. This helps the balls maintain their shape and stay firm. For kids who prefer milder flavors, add small diced pickles to the pita salad, or try baking the falafel in the oven with a generous spray of olive oil instead of frying.