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Falafel in mini pitas


25-30 mini falafels

1 hour



For the falafels

  • 2 x 400 gr boiled chickpea cans, rinsed and drained

  • 1 garlic clove

  • 4 tbsp olive oil

  • 2 tsp cumin

  • 2 tbsp lemon juice

  • ½ cup parsley leaves

  • ½ tbsp coriander powder

  • 1 tsp salt

  • ½ tsp pepper

  • Breadcrumbs

For the tahini sauce

  • ½ cup tahini

  • 2-3 tbsp lemon juice

  • 1 small garlic clove

  • 1/3 cup water

  • Salt and pepper


  • Sliced tomatoes

  • Sliced cucumbers

  • Finely chopped parsley

  • Mini pitas


For the falafels

  • Put all ingredients except the breadcrumbs in a food processor, and pulse for a few minutes until you have a smooth mixture. Transfer into a big bowl and add 2-3 tbsp breadcrumbs. Scrunch the mixture with your hands until well combined. Add some more breadcrumbs if necessary until you have a firm and non-sticky mixture. Place in the fridge for one hour.

  • Form small falafel balls (you may use an ice cream scoop so as to make sure all falafels are the same size) and place on a baking pan layered with parchment paper. Smoosh them down using a spatula so they are a little bit flatter, and bake them at 180⁰C in a preheated oven for 40 minutes or until firm and golden brown.


For the tahini sauce

  • Put all ingredients in a blender and pulse for 2-3 minutes. Add water if the sauce is too thick.


To serve

  • Stuff each pita with two falafels, two tomato slices, 2-3 cucumber slices, a tbsp of tahini sauce and chopped parsley.

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