This easy falafel pita recipe is flavorful, filling, and totally vegan! It comes together with crispy falafel balls, fresh veggies, and creamy homemade sauces in fluffy soft pita bread.
Some nights call for quick wins in the kitchen, and that's where these falafel sandwiches come in. Instead of soaking dried chickpeas overnight, I use canned chickpeas as the base for my baked falafel. Once nice and crisp, I combine them with whatever veggies are hanging out in the fridge for a simple meal that delivers all the flavor with none of the fuss.
This approach makes falafel pitas the perfect weeknight dinner. They're hearty, colorful, and endlessly adaptable. Toss in veg or even leftover greens for extra texture, then tuck everything into warm pita with your favorite sauces. It's an easy way to use up odds and ends while still ending up with a satisfying, vibrant meal.
Why you'll love falafel pita sandwiches
- Great for meal prep: Falafel pitas are the ultimate make-ahead lunch or dinner!
- Quick and easy: They make for a speedy grab-and-go option during the week.
- Versatile: These falafel wraps are the perfect blend of tastes and textures, they're also super simple to customize based on your preferences.
Homemade falafel pita ingredients
This falafel sandwich recipe comes together with a handful of simple ingredients, see below for my recommendations and suggested substitutions.
- Falafel: I recommend using my homemade baked falafel recipe with canned chickpeas. If you're short on time, grab some frozen falafel from the grocery store, it works just fine.
- Pita: Start with warm pita bread. Perfect for wrapping, stuffing, or keeping things open-faced.
- Toppings: I suggest slicing fresh vegetables like an English cucumber or Persian cucumber, a large tomato, red onion, lettuce, and Kalamata olives.
- Sauces: I'm a sauce LOVER! Seriously, give me all the sauces!! Spread on a thick layer of hummus, keep it classic with a drizzle of tahini sauce, or add a bright, tangy kick with dairy-free tzatziki.
Tips from Jenna
I've tested these falafel pita wraps several times in my kitchen so you can recreate them with ease in yours. Follow these tips for the best results:
- To make ahead: Cook falafel up to 4 days in advance, prep sauces and chopped veggies 1-2 days in advance, and store separately in airtight containers.
- Reheat: Avoid microwaving falafel, instead air fry at 350F for about 5 minutes, or until warmed through. Warm pita in the oven or skillet.
- Prevent tearing: Layer sauce first to act as "glue" for falafel and veggies. Also resist the urge to overfill your warm pita bread.
I hope you love these pita with falafel as much as we do! If you give them a try, please let me know what you think in the comments below.
Falafel Pita Recipe
Ingredients
- 18 baked falafel
- 1 cup shredded lettuce
- 1 tomato thinly sliced
- ½ English cucumber thinly sliced
- ¼ red onion thinly sliced
- 2 tablespoon sliced kalamata olives
- 6 pitas
Instructions
- Heat up the falafels, prep the veggies, and assemble the sauces like hummus, vegan tzatziki, and tahini.
- When ready to assemble pita sandwiches, warm the pita bread on the stovetop over medium-high heat, heating each pita for 30-60 seconds on each side.
- Place 3 falafels in each warmed pita, add desired vegetables, then drizzle with sauces.
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