Falafel Pita Sandwich with Cucumber Sauce

Savor the vibrant flavors of the Mediterranean with this delicious Falafel Pita Sandwich with Cucumber Sauce! Made with crispy, golden-brown falafel balls crafted from a perfectly spiced mixture of soaked chickpeas, fresh herbs, and warm spices, this sandwich is a vegetarian delight that's both hearty and satisfying. The creamy cucumber yogurt sauce, infused with dill and lemon, adds a refreshing tang that beautifully complements the rich falafel. Nestled in warm pita bread and loaded with crisp lettuce and juicy tomato slices, this easy-to-prepare recipe is perfect for a quick lunch, dinner, or a crowd-pleasing party dish. With a prep time of just 20 minutes, this dish delivers maximum flavor with minimal effort—ideal for weeknight meals or an impressive addition to your Mediterranean-inspired menu!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 0.5 medium Yellow onion
• 2 cloves Garlic cloves
• 1 cup Fresh parsley
• 0.5 cup Fresh cilantro
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Baking soda
• 2 tablespoons All-purpose flour
• 2 cups Vegetable oil
• 1 cup Plain Greek yogurt
• 0.5 medium Cucumber
• 2 tablespoons Fresh dill
• 1 tablespoon Lemon juice
• 4 pcs Pita bread
• 1 medium Tomato
• 4 pcs Lettuce leaves

Directions

Step 1

Soak the dried chickpeas in cold water overnight or for at least 12 hours. Drain and rinse them before use.

Step 2

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking soda. Pulse until the mixture is coarse and holds together when pressed. Do not over-process into a paste.

Step 3

Add the flour to the chickpea mixture and pulse a few more times to combine.

Step 4

Shape the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a tray and refrigerate for 30 minutes to firm up.

Step 5

Meanwhile, prepare the cucumber sauce. Grate the cucumber, then place it in a clean kitchen towel or cheesecloth and squeeze out excess water.

Step 6

In a bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, and a pinch of salt. Mix well and refrigerate until ready to serve.

Step 7

Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Carefully drop the falafel balls into the hot oil in batches, avoiding overcrowding.

Step 8

Fry the falafel for about 3-4 minutes per batch, turning occasionally, until golden brown and crisp. Remove and drain on a plate lined with paper towels.

Step 9

Warm the pita bread in a dry skillet or oven.

Step 10

Slice the tomato and prepare the lettuce leaves.

Step 11

To assemble, open each pita bread and spread a generous spoonful of cucumber sauce inside. Add a few falafel balls, tomato slices, and lettuce. Serve immediately.

Nutrition Facts

Serving size	(1539.2g)

Amount per serving	% Daily Value*
Calories	5286.5

Total Fat 440.9g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat 271.5g
Cholesterol 24.5mg	0%
Sodium 5313.0mg	0%
Total Carbohydrate 300.4g	0%
Dietary Fiber 54.5g	0%
Total Sugars 52.6g
Protein 92.2g	0%

Vitamin D 0IU	0%
Calcium 721.3mg	0%
Iron 27.0mg	0%
Potassium 3643.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 6.7%

Carbs: 21.7%