A falafel pita sandwich — crisp falafel tucked into pita with fresh salad and pickles, drizzled with creamy lemon-garlic tahini sauce and a touch of harissa.
This falafel pita sandwich is a complete handheld meal — crisp falafel, crunchy salad and a creamy, lemony tahini sauce all tucked into warm pita pockets. It comes together in minutes, especially if you've got falafel ready to go, and the harissa adds a welcome kick. It's fresh, filling and endlessly customisable to whatever salad you have on hand.
Prep 15 min
Cook 10 min
Total 25 min
Easy
- 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
Video
Preparation
- Preheat the oven to 450°F (230°C) and place the falafel on a baking sheet.
- Bake until heated through, 8 to 10 minutes.
- While the falafel bake, whisk the tahini, water, lemon juice, garlic and paprika together in a bowl.
- Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each, along with equal amounts of lettuce, tomato, cucumber, pickle and red onion. Drizzle each with about 1 tablespoon of tahini sauce and some harissa.
Tips from the ZestyPlate Kitchen
- Warm the pita briefly so it's soft and pliable and won't crack when you fill the pocket.
- Loosen the tahini sauce with water a little at a time — it thickens at first before turning silky and pourable.
- Layer crunchy veg like cucumber and pickle for texture against the soft falafel.
- Add the harissa to taste; a little goes a long way, so start small and build up the heat.
Frequently Asked Questions
That's normal — tahini seizes when liquid is first added, then loosens. Keep whisking and adding water gradually until it's smooth and drizzly.
Absolutely — that's what makes this so quick. Just warm them through in the oven until crisp before assembling.
Lettuce, tomato, cucumber, red onion and pickles are classic. Add shredded cabbage, parsley or pickled turnips for extra crunch and tang.
Make the tahini sauce ahead and store it chilled, but assemble the sandwiches just before eating so the pita and salad stay fresh.
