Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Falafel in pita with fresh vegetables and tahini sauce
Crispy falafel balls in pita with fresh vegetables and tahini sauce

Falafel in pita

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Good falafel isn't dry and doesn't fall apart. The secret is never to use cooked chickpeas (tinned), only soaked raw ones! The starch content of the raw peas holds the balls together during frying, giving the inside texture and the outside crunch. A true Middle Eastern classic proving that plant-based eating can be filling and an explosion of flavour.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Food processor
  • Deep frying pan for frying
  • Large bowl for soaking

Allergen Information

⚠️ Cereals containing gluten
⚠️ Sesame

Instructions

1 ✓

THE NIGHT BEFORE: Soak the chickpeas in plenty of water for at least 12-24 hours. The peas will double in size.

Tip: Hydration is essential as we won't boil the peas, they will just be fried.
2 ✓

Drain the chickpeas thoroughly. Put them in the food processor with the onion, garlic, herbs, salt and cumin. Pulse until you have a coarse sand/grit texture. Do not purée until creamy!

Tip: The chunky texture ensures crunchiness. If too mushy, you'll get dense and heavy balls.
3 ✓

Stir in the baking powder, then put the mixture in the fridge to rest for at least 30 minutes.

Tip: During chilling the starch stabilises, making it easier to shape and preventing it falling apart when frying. Baking powder loosens the structure.
4 ✓

With wet hands, shape walnut-sized balls or small patties.

Tip: Don't press together too hard, keep the inside loose.
5 ✓

Heat oil on a medium heat (approx. 170-180°C). Fry the balls for 3-4 minutes until dark golden brown.

Tip: If the oil is too hot, the middle remains raw while the outside burns. If too cold, it absorbs oil.
6 ✓

Meanwhile, mix the tahini with a little water, lemon juice and salt to make a dressing. Warm the pitas, fill with vegetables and falafel, and drizzle with the sauce.

Tip: Tahini mixed with water first seizes up, then becomes a creamy sauce.

Recipe FAQ

The falafel falls apart in the oil, why?
Two reasons: either you used tinned chickpeas (forbidden!), or you didn't rest the mixture in the fridge. If it's still loose, add a little chickpea flour.
Can I bake them in the oven instead of oil?
Yes, at 200°C for about 20-25 minutes, but brush them with oil. They won't be as crispy as deep-fried, but healthier.

Ingredients

  • 250 g Dried chickpeas (RAW!)
  • 1 pc Onion
  • 3 pcs Garlic cloves
  • 20 g Fresh parsley
  • 20 g Fresh coriander
  • 1 tsp Ground cumin
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 4 pcs Pita bread
  • 300 ml Oil for frying (sunflower)
  • 200 g Fresh vegetables (tomato, cucumber, lettuce)
  • 100 g Tahini (sesame seed paste)