Crispy Baked Falafel Pita Pockets with Herby Tahini

Serves 4 · 25 min prep · 25 min cook

Ingredients

• 2 (15-oz) cans canned chickpeas, drained and rinsed
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/2 medium yellow onion, roughly chopped
• 3 garlic cloves
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• 3 Tbsp all-purpose flour or chickpea flour
• 1 tsp kosher salt
• 1/4 tsp black pepper
• for baking olive oil spray or 2 Tbsp oil
• 4 pita pockets
• 1/3 cup tahini
• 3 Tbsp fresh lemon juice
• 3–4 Tbsp water
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 cups shredded romaine

Instructions

1. 1Preheat oven to 400°F and line a baking sheet with parchment. Pat the chickpeas very dry with paper towels—this is key for crisp edges.
2. 2In a food processor pulse parsley, cilantro, onion, and garlic until finely minced. Add chickpeas, cumin, coriander, baking powder, flour, salt, and pepper; pulse in short bursts until the mixture is cohesive but still slightly textured, not a smooth paste.
3. 3Scoop heaping tablespoons and gently form into small patties about 1/2-inch thick; place on the prepared sheet and mist or brush lightly with oil.
4. 4Bake 12 minutes, flip carefully, then bake another 10–12 minutes until deep golden brown and crisp on both sides.
5. 5Meanwhile whisk tahini, lemon juice, salt, and water until pourable and creamy; add another splash of water if needed to reach a drizzle consistency.
6. 6Warm the pitas in the oven for the last 2 minutes of baking or in a dry skillet until pliable.
7. 7Split each pita and stuff with shredded romaine, a few falafel, diced cucumber, and tomatoes. Drizzle generously with herby tahini.
8. 8Serve immediately or pack components separately for lunch assembly so the pita stays soft and the falafel stays crisp.