Falafel with homemade pita bread ⋆ RECIPE + video!

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Pita breads are tasty, light and ideal for filling with lots of tasty things. A classic combination are of course pita breads with falafel. These fried balls are made from chickpeas and lots of spices. They are completely vegan and a great alternative to meat or other spreads.

Do you eat completely plant-based? Make sure to adjust the sauce as well. Replace yogurt with soy yogurt and mayonnaise with a variant without egg and 'you're good to go'!

We like to eat these pita breads with falafel for lunch. It really is the ultimate 'street food' for me. Delicious, a falafel sandwich at the 'falafel stall'. You can put all kinds of tasty, pickled vegetables in it yourself. Red cabbage on sour, hot peppers – all so tasty and healthy! Best of all, it will also bring a rainbow to your plate!

Prefer a video?

In the video below you can see how in 30 seconds Rudy and I make the falafel + pita bread:

This recipe is for 10 falafel bread rolls

Ingredients:

For the falafel

500 gr dried (raw!) chickpeas
1 onion, chopped
3 cloves of garlic, pressed
A bunch of parsley, chopped
A bunch of coriander, chopped
1 tbsp coriander powder
1 tbsp cumin powder
2 tbsp flour
½ tsp baking powder
2 tsp salt (to taste)
Oil, for frying

For the sauce

2 tbsp Greek Yogurt
2 tbsp mayonnaise
A few sprigs of coriander, chopped
1 tsp salt
½ tsp black pepper
1 clove of garlic, pressed

For the pita breads

500 gr wheat flour
275 ml lukewarm water
2 tbsp olive oil
7 g (1 bag) of dried yeast
1 tsp salt

And further vegetables of your choice, for example:

Pickles, sliced
Red cabbage on sour
Onions on sour
Pickled hot peppers
Cucumber slices
Strips of bell pepper

recipe homemade pita pita bread falafel soul food

Preparation falafel

Soak the chickpeas in plenty of cold water for at least 24 hours. Then drain the water. Puree the drained chickpeas with the rest of the ingredients (except the oil) and some salt and pepper in a food processor to a paste. The mixture will be about as thick and soft as cupcake batter.

Taste to see if the falafel is well seasoned and add more salt or spices to taste if necessary.

Then heat the oil in a frying pan or wok to 180 ºC. Form balls of the chickpea paste with two wet spoons and fry them 4-5 at a time until golden brown and crispy.

Sauce preparation

Mix all the ingredients for the sauce and set aside. The sauce goes into the bread rolls last, so when the falafel and vegetables are already in it.

Preparation pita bread

Put the water in a bowl and add the yeast. Let it stand for about 10 minutes, until it starts to foam. Then mix the flour with the salt, oil and water to form a smooth dough. Is the dough very sticky? Then you can just add some extra flour.

Let the dough rise in a bowl, covered with plastic wrap, in a warm place. After about an hour it will have doubled in volume and you can move on to the next step.

Divide the dough into 5 equal pieces and roll out into an oval. We are going to cut these in half after baking, so each oval will become 2 rolls in total. The dough should be about 5mm thick.

Place the ovals on a baking tray lined with baking paper and preheat the oven to 230 degrees. When the oven is warm (usually takes about 10 minutes) the bread rolls can be baked.

Bake the pita breads for about 10 minutes until golden brown and cooked through. In the first minutes you see them completely inflating themselves with air. This will give you that characteristic 'pocket', in which you can do the falafel.

After baking, you can cut the buns in half. Cut them open a little better if you haven't already done so in the oven. Fill the pita bread with the falafel, sauce and some pickled vegetables of your choice. - Enjoy your dinner!