Why prepare falafel in pitta bread
This Falafel in Pitta Bread recipe is perfect for busy weekdays because it takes very little time to prepare. Using tinned chickpeas makes the process much faster than soaking dried beans overnight. The texture is crispy on the outside while staying soft and herb filled in the middle. It is a healthy way to enjoy a classic Mediterranean style meal at home.
How to get falafel in pitta bread ready
Prepare the mixture: Place the drained chickpeas, onion, garlic, cumin, coriander and parsley into a food processor. Pulse the ingredients until they are combined but still have a bit of texture. Avoid over processing the mixture into a smooth paste. Transfer everything to a bowl and stir in the flour to help it bind.
Shape the falafel: Divide the mixture into small balls using your hands or a spoon. Flatten them slightly into small patties so they cook evenly in the pan. If the mixture feels too wet, you can add a little more flour until it holds its shape. Let them rest for a few minutes before cooking.
Fry until golden: Heat the olive oil in a large frying pan over a medium heat. Place the falafel patties into the hot oil and fry for about four minutes on each side. They should be golden brown and crispy when finished. Remove them from the pan and drain on kitchen paper to remove any excess oil.
Assemble the meal: Warm the pitta breads in a toaster or oven and cut them open to create a pocket. Spread a spoonful of hummus inside each one and add the shredded lettuce and tomato slices. Stuff several pieces of hot Falafel in Pitta Bread and serve immediately while the bread is still warm.
My best tips for falafel in pitta bread
Ensure the chickpeas are very well drained and patted dry with a paper towel before mixing. If they are too wet, the Falafel in Pitta Bread might fall apart during the frying process. You can add a pinch of chilli flakes if you prefer a bit of heat in your meal. Chilling the shaped patties in the fridge for ten minutes can also help them stay firm.
Use wholemeal bread if you want to increase the fibre content of the dish. Fresh coriander can be used instead of parsley for a different flavour profile. If you have extra time, you can add pickled red onions or a squeeze of lemon juice to add more acidity to the final dish.
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