Falafel and salad pittas

Falafel and salad pittas
  • Serves icon Serves 4
  • Time icon Takes 25 min to make, plus chilling

Make this falafel recipe, served with salad and pitta bread, for an easy lunch on the go.


  • 2 x 410g cans chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • Large handful fresh flatleaf parsley
  • Large handful fresh coriander, plus extra to serve
  • 1 garlic clove, roughly chopped
  • 3 tbsp plain flour
  • 1 tsp baking powder
  • ½ tsp crushed chilli flakes
  • ½ tsp ground cumin
  • 1 tbsp tahini 
  • 150ml vegetable oil, for shallow-frying
  • 8 wholemeal pitta breads, warmed
  • 16 cherry tomatoes, halved
  • ½ cucumber, thickly sliced
  • Lemon wedges, to serve


  1. Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.
  2. Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
  3. Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.


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Read what others say...

  1. Hands down, the BEST falafels you will ever eat. Made these for a vegan mate of mine, not expecting to like them. I’ve only ever had store bought ones, which are usually dry and awful. Made these and they’re a game changer. Moist and so tasty. I make them every few weeks now.

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