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Smash Falafel Pita

Chickpea falafel batter smashed flat directly in a hot skillet instead of rolled into balls, giving a thin, lacy-edged patty tucked into warm pita with tahini.

30 minMediumServes 4380 cal/serving

Middle EasternLunchStovetopVegan

Ingredients

  • 2 cups dried chickpeas, soaked overnight and drained
  • 1 yellow onion, chopped
  • 4 garlic cloves
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 tsp ground cumin
  • 1 tsp baking powder
  • 1/4 cup olive oil
  • 4 pita bread
  • 1/2 cup tahini sauce

Instructions

  1. 1

    Pulse 2 cups soaked overnight and drained dried chickpeas, 1 chopped yellow onion, 4 garlic cloves, 1/2 cup chopped fresh parsley, and 1/2 cup chopped fresh cilantro in a food processor until finely chopped but not pureed.

  2. 2

    Add 2 tsp ground cumin and 1 tsp baking powder and pulse a few more times to combine.

  3. 3

    Heat 1/4 cup olive oil in a large skillet over medium-high heat.

  4. 4

    Scoop a portion of the falafel mixture onto the skillet and press it flat with a spatula into a thin patty, about 3 inches wide.

  5. 5

    Cook for 3 to 4 minutes per side, until deeply golden and crisp at the edges.

  6. 6

    Warm 4 pita bread, tuck a smashed falafel patty inside, and finish with a drizzle of 1/2 cup tahini sauce.

Questions

Can I make Smash Falafel Pita gluten-free?

Yes. The gluten in this entry is 4 pita bread. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Smash Falafel Pita keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Smash Falafel Pita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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