This Spicy Falafel Pocket is a fun and tasty meal! Packed with crispy falafel, fresh veggies, and a zesty sauce, it’s perfect for lunch or a quick dinner. Plus, it’s vegetarian!
Who knew a pocket could be so exciting? I love munching on these when I want something quick but full of flavor. Pair it with some extra sauce for a little kick—yum!
Ingredients & Substitutions
Dried Chickpeas: Using dried chickpeas gives the best texture and flavor. If short on time, canned chickpeas work too—just rinse them well to reduce sodium.
Onion: A small onion adds sweetness. Yellow or white onions are good choices. If you want to skip onion, try using green onions or shallots for a milder taste.
Fresh Herbs: Parsley and cilantro bring freshness. If you’re not a fan of cilantro, you could use more parsley or even mint for a different twist.
Spices: Cumin and coriander are key for that classic falafel flavor. If you want to switch things up, try adding paprika or smoked paprika for a different depth.
Cooking Method: I usually fry my falafel for that perfect crisp, but baking is a lighter option. You could also air fry them for a healthier alternative!
How Do I Keep My Falafel from Falling Apart During Cooking?
The falafel mixture can be tricky. Mixing it until just combined helps avoid a mushy texture. Make sure to chill the mixture for 30 minutes; this helps the falafel hold its shape.
- Before you shape them, ensure your chickpeas are well-drained—too much moisture is a no-go.
- When frying, don’t overcrowd the pan; this helps get a nice crust.
- If baking, preheat the oven and oil the falafel generously to help them crisp up.
How to Make a Spicy Falafel Pocket
Ingredients You’ll Need:
For the Falafel:
- 1 cup dried chickpeas (or 1 can, rinsed and drained)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp baking powder
- Salt and pepper to taste
- 2-3 tbsp olive oil (for frying or baking)
For Serving:
- Pita bread or flatbread
- Fresh vegetables (like lettuce, tomatoes, cucumbers, and shredded carrots)
- Your favorite sauce (e.g., tahini, hummus, or spicy sauce)
How Much Time Will You Need?
This spicy falafel pocket recipe takes about 20 minutes for preparation and about 30-40 minutes for cooking, depending on whether you fry or bake the falafel. If you start with dried chickpeas, you’ll need to soak them overnight. Don’t worry, the process is simple and totally worth it!
Step-by-Step Instructions:
1. Prepare the Chickpeas:
If you’re using dried chickpeas, soak them in water overnight to soften. When you’re ready to cook, drain and rinse them. If you’re using canned chickpeas, just drain and rinse them before proceeding.
2. Blend the Falafel Ingredients:
In your food processor, add the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, cayenne pepper, baking powder, salt, and pepper. Pulse the mixture until it forms a coarse paste—not too smooth, but well combined. This helps give your falafel a great texture!
3. Chill the Mixture:
Now, pop the falafel mixture into the fridge and let it chill for about 30 minutes. This makes it easier to shape the falafel and helps them keep their form while cooking.
4. Cook the Falafel:
If you’re frying, heat the olive oil in a pan over medium heat. For baking, preheat your oven to 375°F (190°C). While that heats up, shape the falafel mixture into small balls or patties—about the size of a golf ball works great!
For frying, cook the falafel in batches for about 3-4 minutes on each side, until they’re beautifully golden brown. If you’re baking, place them on a baking tray and cook for about 25-30 minutes, flipping halfway through so both sides get crispy.
5. Prepare Fresh Vegetables:
While the falafel is cooking, chop up your fresh vegetables. Think about adding crunchy lettuce, juicy tomatoes, refreshing cucumbers, and colorful shredded carrots for that fresh crunch in your pocket!
6. Assemble Your Pocket:
When the falafel are done, take your pita or flatbread and fill it up with the warm falafel and a beautiful mix of fresh veggies. Don’t forget to drizzle your favorite sauce on top—like tahini for a nutty flavor or a spicy sauce for some kick!
7. Enjoy:
Serve your spicy falafel pocket immediately and enjoy! They’re perfect for a quick lunch or a tasty dinner. Sharing? Good luck with that—everyone will want a bite!
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! Canned chickpeas are a great time-saver. Just make sure to drain and rinse them thoroughly before using to remove excess sodium and preservatives. The texture might be a little softer, but you’ll still get delicious falafel!
How Can I Make This Recipe Gluten-Free?
To make gluten-free falafel pockets, simply use gluten-free pita bread or flatbread. Most major brands offer gluten-free options that taste great. Double-check the labels to ensure all ingredients in your sauce and other fillings are also gluten-free!
What’s the Best Way to Store Leftover Falafel?
Store leftover falafel in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer to crisp them up again. Just bake at 350°F (175°C) for about 10 minutes or until heated through. Avoid the microwave if you can, as it tends to make them soggy.
Can I Freeze the Falafel Mixture?
Yes, you can freeze the falafel mixture! Shape the mixture into balls or patties, then place them on a baking sheet to freeze individually. Once they’re frozen solid, transfer them to a freezer-safe bag and store for up to 3 months. Cook from frozen, increasing cooking time to ensure they are fully cooked through.
