Easy Falafel Pita Sandwiches with Tahini Sauce
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Pan-fried falafel patties made from canned chickpeas, tucked into warm pita with crunchy veggies and a lemony tahini sauce.
Traditional falafel starts with dried chickpeas soaked overnight, and if you have the time, do that! I usually don't. This weeknight version uses canned chickpeas and a couple tablespoons of flour to hold the patties together, and they come out crisp outside and soft and herby inside.
We first had falafel at the Ohio State Fair years ago, and my son Owen has been obsessed since. I make the patties flat instead of round so they fry in a skillet with just a little oil and fit neatly in a pita pocket. The tahini sauce takes two minutes and is good on everything.
Why you'll love these falafel pitas
- Canned chickpeas, no overnight soaking.
- Pan-fried in a skillet with a little oil, no deep fryer.
- Two-minute tahini sauce you will put on everything.
Ingredient notes
- Chickpeas
- Drain, rinse and dry them very well. Extra moisture makes falafel fall apart.
- Herbs
- A big handful each of parsley and cilantro. If your family hates cilantro, use all parsley.
- Tahini
- Stir it well in the jar before measuring. It separates as it sits.
See the recipe card below for the full ingredient amounts.
More meatless dinners
Falafel Pita Sandwich with Tahini Sauce
Weeknight falafel pita sandwiches made with canned chickpeas, pan-fried in one skillet, with a quick lemon tahini sauce. Ready in 36 minutes.
- Prep Time
- 20 mins
- Cook Time
- 16 mins
- Total Time
- 36 mins
- Servings
- 5
Ingredients
Falafel
- 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
- ½ small onion, roughly chopped
- 3 cloves garlic
- 1 cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup vegetable oil, for frying
Tahini sauce
- ⅓ cup tahini
- 1 lemon, juiced
- 1 small clove garlic, grated
- 3 to 5 tablespoons cold water
- Pinch of salt
To serve
- 5 pita breads, halved
- Sliced cucumber, tomato and red onion
- Shredded lettuce
Instructions
- Pulse the onion, garlic, parsley and cilantro in a food processor until finely chopped. Add the chickpeas, cumin, coriander and salt and pulse until coarse and sandy, not smooth.
- Stir in the flour and baking powder. Shape into 15 small patties about ½ inch thick.
- Whisk the tahini, lemon juice, garlic and salt, adding cold water a tablespoon at a time until it is smooth and drizzly.
- Heat the oil in a large skillet over medium-high. Fry the patties in batches for 3 to 4 minutes per side, until deep golden and crisp. Break one open to check that it is steaming hot in the middle.
- Stuff the warm pitas with falafel, vegetables and a big drizzle of tahini sauce.
Notes
- Shaped, uncooked patties keep in the fridge for a day. Chilling them actually helps them hold together.
- The tahini sauce keeps 5 days in the fridge. Thin with water if it gets thick.
Nutrition
512 kcal per serving (estimate). Nutrition is calculated automatically and is only an estimate.
Did you make this recipe?
Leave a star rating and a comment below. I read every single one, usually after the kids are in bed!
Leah P. September 29, 2026
★★★★★
Never thought I could make falafel on a Wednesday. These were so good.
Sam T. October 2, 2026
★★★★☆
Mine were a bit soft, so next time I will dry the chickpeas better like you said. Flavor was great.