Levantine · Lunch & handhelds

Falafel pita

Name: Falafel pita
Prep time: 40 min
Cook time: 25 min
Total time: 14 h 5 min
Yield: 6 pitas
Cuisine: Levantine
Ingredients: 12 ounces dried chickpeas; 1 packed cup flat-leaf parsley leaves; 3/4 packed cup cilantro leaves and tender stems; 1 small yellow onion, roughly chopped; 3 garlic cloves; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1 teaspoon baking powder; 6 cups neutral oil for frying; 1/2 cup tahini; 1/4 cup fresh lemon juice; 1/3 cup ice water, plus more as needed; 6 thin pita breads; 2 ripe tomatoes, diced; 1 Persian cucumber, diced; 3/4 cup cucumber pickles, drained and sliced

Herb-packed chickpea falafel, crisp outside and airy green within, fried to order and tucked into pita with chopped salad, pickles, and lemony tahini.

About 14 hr 5 minTotal

About 1 hr 5 minActive

$Cost

AdvancedDifficulty

Makes 6 pitas

Equipment

Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
Best durable full-size pick
Cuisinart Custom 14-Cup Food Processor · DFP-14BCNY
View at Amazon
Another workable path: Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
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How we chose
Research-backed · reviewed Aug 2026
We matched bowl capacity and pulse control to the recipe, then checked exact model identity, included blades, motor specifications, warranty, cleanup, and storage burden. Kwilt has not cooked with this processor.
Cuisinart Custom 14-Cup Food Processor · DFP-14BCNY: The large work bowl and straightforward pulse control handle salsa and other household prep without forcing food into a small chopper in repeated batches. Trade-off: It is heavy, expensive, and needs meaningful cabinet or counter space; the fixed slicing disc is less flexible than newer systems.
Another workable path: Chop the ingredients by hand with a chef’s knife, keeping the pan juices and stopping at the recipe’s intended coarse texture.
Sources
Cuisinart DFP-14BCNY specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 pitas

12 ounces dried chickpeas
1 packed cup flat-leaf parsley leaves
3/4 packed cup cilantro leaves and tender stems
1 small yellow onion, roughly chopped
3 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 teaspoon baking powder
6 cups neutral oil for frying
1/2 cup tahini
1/4 cup fresh lemon juice
1/3 cup ice water, plus more as needed
6 thin pita breads
2 ripe tomatoes, diced
1 Persian cucumber, diced
3/4 cup cucumber pickles, drained and sliced

Instructions

Cover chickpeas with at least 3 inches of cool water and soak 12 to 24 hours; do not cook them. Drain, rinse, and dry extremely well in a salad spinner or clean towels.
Pulse chickpeas in a to fine pebbles. Add parsley, cilantro, onion, garlic, cumin, coriander, 1 teaspoon salt, and pepper; pulse to a coarse green paste that holds when firmly pressed, not a smooth purée. Refrigerate 1 hour, then fold in baking powder.
Whisk tahini, lemon juice, 1/2 teaspoon salt, and ice water until pale, smooth, and pourable. Toss tomato and cucumber with remaining salt. Warm pitas and keep covered.
Heat 1 inch of neutral oil in a deep, heavy pan to 350°F. Firmly pack the falafel mixture into eighteen 1 1/2-tablespoon patties. Fry in uncrowded batches, maintaining 340°F to 350°F, until deeply golden and crisp, 3 to 4 minutes total; drain on a rack.
Open each pita and add chopped salad, pickles, three hot falafel, and tahini sauce. Serve immediately while the crust remains crisp.

Lebanon and the LevantLevantine household and street cooking

From the table

About this recipe

Falafel traditions span Egypt and the Levant; this Lebanese-leaning pita uses soaked raw chickpeas, abundant fresh herbs, and hot frying to create a crisp shell around a tender green interior.

Falafel traditions span Egypt and the Levant, with chickpea, fava-bean, and mixed versions. This is a Lebanese-leaning chickpea-and-fresh-herb pita. Soaked raw dried chickpeas are essential; canned or cooked chickpeas create a soft, stodgy fritter. This Kwilt version follows the reviewed household adaptation: Use an all-chickpea Lebanese-leaning formula for broad availability, while retaining the raw-soak, heavy-herb, rested-batter, deep-fried techniques consistently tied to the best texture.

Sources

Dinner does not stop at the recipe