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Falafel in warm pitta bread

This Middle Eastern street food is hard to beat: spiced chickpea fritters served in warm pitta bread with cucumber, tomato, natural yoghurt and a drizzle of tahini.


  • 400 g tinned chick peas drained

  • 3 crushed or grated Garlic Cloves

  • 1 teaspoon ground Coriander

  • 1 teaspoon toasted and ground Cumin

  • 1 tablespoon chopped Parsley

  • 1 tablespoon Plain Flour

  • 2 Pita Bread

  • 0.25 sliced Cucumber

  • 2 large sliced Tomatoes seasoned with salt, pepper and a pinch of sugar

  • 4 tablespoons Natural Yoghurt

  • 2 tablespoons Tahini optional


  • 1.

    To make the falafel, whiz up the chickpeas, garlic, onion, spices and parsley in a food processor until just smooth.

  • 2.

    Empty into a bowl, add in the flour and season to taste.

  • 3.

    It will taste quite strong, but don't worry, it needs to be since it will mellow when it's cooked.

  • 4.

    Flour your hands and shape the mixture into 4 patties and fry them in a little oil until golden on both sides (about 3-4 minutes on a medium to low heat).

  • 5.

    While they're cooking, heat up the pittas, then split them open and pop 2 falafels into each, followed by slices of cucumber and the seasoned tomato slices.

  • 6.

    Spoon over the yoghurt and tahini, if using.

  • 7.

    Eat immediately!

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