Dinner

Falafel Pita Sandwich with Hummus and Fresh Vegetables Recipe

ByCharlotte Montgomery December 24, 2025December 24, 2025

Introduction

This Falafel Pita Sandwich is a vibrant and satisfying meal combining crispy, homemade falafels with fresh vegetables and creamy hummus. Perfect for a flavorful lunch or dinner, it brings together bold spices and wholesome ingredients in every bite.

Three pita pockets filled with layers of dark brown falafel balls, bright green lettuce leaves, light pink pickled onions, white tahini sauce drizzled on top, and red tomato slices stacked inside. The pita bread is light tan and slightly open to show the colorful fillings. Extra falafel are placed around the plate along with some dark brown olives and bright pink pickled onions. The food is served on a white plate sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups dried chickpeas
4 garlic cloves (finely chopped)
1 small onion (finely chopped)
1 cup broccoli florets
3/4 cup fresh coriander (chopped)
1/2 cup parsley (chopped)
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon black pepper
1 teaspoon salt (add more to taste)
Pita bread
Hummus
1 large tomato
1/2 cucumber
Green or black olives
Sambal or hot sauce (optional)

Instructions

Step 1: Soak the dried chickpeas overnight for at least 12 hours to soften them before preparing the falafels.
Step 2: Drain and rinse the soaked chickpeas, then pulse them briefly in a food processor until coarsely ground.
Step 3: Add the chopped onion, broccoli florets, coriander, parsley, garlic, coriander powder, cumin powder, black pepper, and salt to the processor.
Step 4: Blend the mixture until well combined but not mushy, ensuring it holds together without becoming too dense.
Step 5: Shape the mixture into round falafel balls about the size of your palm, using your hands or a falafel press.
Step 6: Heat a small amount of neutral oil in a frying pan and fry the falafels until golden brown and crispy on the outside, keeping the inside light and fresh.
Step 7: Slice the pita bread in half and spread hummus and sambal or hot sauce if using. Add chopped tomato and cucumber drizzled with olive oil, lettuce, and the falafels. Top with olives and optionally add yogurt sauce.

Tips & Variations

For extra flavor, add a pinch of chili flakes or smoked paprika to the falafel mixture.
Use Greek yogurt mixed with lemon juice and garlic as a creamy sauce alternative.
Try using whole wheat pita for a nuttier taste and added fiber.

Storage

Store leftover falafels in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to retain their crispiness. Assemble the sandwich fresh to keep the pita bread from becoming soggy.

How to Serve

A large white oval plate holds three pita sandwiches, each with a soft light brown pita bread folded over visible layers of green lettuce, slices of red tomatoes, and falafel balls with a coarse texture inside. The sandwiches are drizzled with creamy white sauce. On the plate around the sandwiches are extra falafel balls, dark black olives with a glossy finish, and bright pink pickled onion rings. The plate rests on a gray fabric with fringed edges, on top of a white marbled surface. Two woman's hands hold the plate at opposite corners. A small white bowl with creamy sauce and a metal spoon sits nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Using canned chickpeas is not recommended for this recipe because they contain too much moisture and will lead to a soggy mixture that won’t hold together well when fried.

How do I keep falafels crispy after frying?

Drain fried falafels on paper towels and avoid overcrowding the pan while cooking. Reheat in the oven or a skillet rather than the microwave to help maintain their crisp exterior.