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Falafel Pita
13h 20m$14.83

Falafel Pita

Crisp chickpea falafel tucked into pita with tahini and fresh herbs. Start ahead: the total includes 12 hours refrigerated soaking and 30 minutes chilling.

  • Dairy-Free
  • falafel
  • Mediterranean
  • Middle Eastern
  • pita
  • Vegan
  • Vegetarian
Bundle it with similar meals
775 min prep25 min cook4 servingshard

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Check ingredients to include themPackage used · most used first

Garlic · 4 Count

Garlic

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100%

In recipe$2.00
To buy$2.00
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1 ct$0.89
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Canola oil · 4 Cup

Kroger® Pure Canola Oil

100%

In recipe$3.99
To buy$3.99
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6-inch pita breads · 4 Count

Toufayan® Classic White Pita Loaves

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67%

In recipe$1.66
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Toufayan · 6 ct / 2 oz$2.99
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Flat-leaf parsley, chopped · 1.25 Cup

Parsley - Italian

63%

In recipe$1.86
To buy$2.98
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Dried chickpeas · 1 Cup

Kroger® Garbanzo Beans

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Tahini · 0.5 Cup

Joyva® Sesame Tahini

28%

In recipe$3.61
To buy$12.99
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Lemon juice · 3 Tablespoon

Kroger® 100% Lemon Juice

10%

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Ground cumin · 2 Teaspoon

Kroger® Ground Cumin Shaker

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Yellow onion, finely chopped · 3.44 Ounce

Kroger® Yellow Onion 3 lb Bag

7%

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Baking powder · 1 Teaspoon

Kroger® Baking Powder

2%

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Kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

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Common ingredient

Cold water · 0.33 Cup

Tap water

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Common ingredient

Cost Summary

Availability unavailable
$14.83

· only what you use

$3.71

per serving · 4 servings

You pay at checkout$38.10
39% used in this recipe$23.27 unused

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Checkout$41.39
Recipe portion$14.85

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Cook this recipe

  • canola oil-4 cups
  • yellow onion-3 1/2 cups
  • flat-leaf parsley-1 1/4 cups
  • garlic-4 cloves
  • dried chickpeas-1 cup
  • tahini-1/2 cup
  • cold water-1/3 cup
  • lemon juice-3 tablespoons
  • 6-inch pita breads-4 count
  • ground cumin-2 teaspoons
  • kosher salt-1 1/2 teaspoons
  • baking powder-1 teaspoon
1
Soak and dry chickpeas
Colander
Paper towels
Large bowl

Cover the dried chickpeas generously with cold water and refrigerate for 12 hours, then drain and pat thoroughly dry. Use a large bowl with room for the chickpeas to expand; dry them well to reduce splatter when frying.

Dry the chickpeas well before processing to reduce oil splatter during frying.

1 cup chickpeas
2
Load the food processor
Measuring cups and spoons
Food processor

Reserve 1/4 cup chopped parsley. Add the chickpeas, remaining 1 cup parsley, onion, garlic, cumin, baking powder, and 1 1/4 teaspoons salt to a food processor.

1 cup chickpeas
1 cup parsley
1/2 cup yellow onion
4 Count garlic
2 teaspoons ground cumin
1 teaspoon baking powder
1 1/4 teaspoons Kosher Salt
3
Grind and chill the falafel mixture
Food processor
Large bowl

Pulse until finely ground and the mixture holds together when squeezed. Transfer to a bowl and refrigerate for 30 minutes.

Keep hands and utensils away from the food processor blade until it has fully stopped.

4
Make tahini sauce
Mixing Bowl
Measuring cups and spoons

Whisk the tahini, lemon juice, cold water, and remaining 1/4 teaspoon salt in a mixing bowl until smooth.

1/2 cup tahini
3 tablespoons lemon juice
1/3 cup water
1/4 teaspoon Kosher Salt
5
Shape the falafel
Measuring cups and spoons

Shape the chickpea mixture into 16 compact patties, using about 2 tablespoons per patty.

6
Fry the falafel
Slotted spoon
Heavy pot
Deep-fry thermometer

Heat the canola oil in a heavy pot to 350°F. Fry the falafel in batches for 3 to 4 minutes, turning once, until deep golden and crisp.

Keep the pot less than half full of oil and never leave hot oil unattended.

Lower falafel gently into the hot oil with a slotted spoon to reduce splatter.

4 cups canola oil
7
Drain the falafel
Paper towels
Slotted spoon

Transfer the falafel to paper towels to drain.

Let used oil cool completely before handling or disposing of it.

8
Warm the pita
Dry skillet

Warm the pita breads in a dry skillet for 30 seconds per side, then open each into a pocket.

4 Count pita bread
9
Assemble and serve

Fill each pita with 4 falafel, drizzle with tahini sauce, sprinkle with reserved parsley, and serve immediately.

1/4 cup parsley
10

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