Baked Falafel Pitas
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian

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Baked Falafel Pitas

Prep Time 20 minutes
Cook Time 30 minutes


  • 1 can chickpeas, 15.5-ounce
  • 1 red onion, small
  • 3 cloves garlic
  • ¾ cup fresh parsley, divided
  • ½ cup olive oil, divided
  • 1 tsp cumin
  • ½ tsp baking powder
  • cup rolled oats
  • 4-5 mini cucumbers
  • 2-3 roma tomatoes
  • juice of 1 lemon
  • salt
  • pepper
  • tzatziki
  • pita bread


  • Preheat the oven to 400 °F and line a baking sheet with parchment paper.
  • In a food processor or powerful blender, combine the chickpeas, ½ of the onion, garlic, ½ cup of the parsley, ¼ cup of the olive oil, cumin, teaspoon baking powder, salt, and pepper. Process until the mixture becomes a thick paste.
  • Add in the oats and process again until smooth.
  • Using your hands, gently roll the mixture in heaping tablespoon-sized balls (be careful not to over handle them). Place them on the baking sheet on bake for 25-30 minutes, until crispy and lightly golden on the outside.
  • While the falafel is baking, prepare the salad. Finely the dice cucumbers, tomato, remaining red onion and parsley. Drizzle with the remaining ¼ cup of olive oil and lemon juice. Add salt and pepper and mix to combine.
  • Prepare the pitas: fill each pita with tzatziki, chopped salad and 2-3 falafel.