Falafel Pita Sandwich with Tahini Sauce
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13 Ingredients
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25 min total
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Serves Makes 6
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Easy
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Syrian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A falafel pita sandwich: crisp falafel packed into pita with fresh salad and pickles, drizzled with creamy lemon-garlic tahini and a touch of harissa.
This falafel pita sandwich is a whole meal you can eat with your hands: crisp falafel, crunchy salad and a creamy, lemony tahini sauce packed into warm pita pockets. If you've got falafel ready, it takes minutes, and the harissa brings a welcome bit of heat. It's fresh, properly filling, and you can swap in whatever salad you happen to have.
Jump to recipe
Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 12 Falafel
- 1/4 cup Tahini
- 1/4 cup Water
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 1/4 tsp Paprika
- 6 Pita Bread
- 1 Lettuce
- 1 Tomato
- 1/2 Cucumber
- 1 Dill Pickles
- 1/4 Red Onions
- 3 tsp Harissa Spice
Preparation
- Heat the oven to 450°F (230°C) and lay the falafel on a baking sheet.
- Bake until heated through, 8 to 10 minutes.
- While they bake, whisk the tahini, water, lemon juice, garlic and paprika together in a bowl.
- Cut about 1 inch off the top of each pita to open a pocket. Add 2 falafel to each, with equal amounts of lettuce, tomato, cucumber, pickle and red onion. Drizzle each with about 1 tablespoon of tahini sauce and a little harissa.
Tips from the ZestyPlate Kitchen
- Warm the pita briefly so it turns soft and bendy and won't split when you load up the pocket.
- Thin the tahini sauce with water a little at a time. It thickens up first, then goes silky and pourable.
- Stack in crunchy veg like cucumber and pickle to play against the soft falafel.
- Go easy with the harissa to begin with, since a little carries a lot of heat, then build it up.
Frequently Asked Questions
That's expected. Tahini seizes the moment you add liquid, then loosens. Keep whisking and adding water bit by bit until it's smooth and drizzly.
Absolutely, and that's what keeps this so fast. Just warm them in the oven until crisp before you build the sandwiches.
Lettuce, tomato, cucumber, red onion and pickles are the classics. Shredded cabbage, parsley or pickled turnips add extra crunch and tang.
Make the tahini sauce in advance and keep it chilled, but build the sandwiches just before eating so the pita and salad stay fresh.
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