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Falafel pita pockets

Falafel pita pockets
Falafel pita pockets

Here is how to make delicious and healthy Falafel pita pockets at home in only 30-35 minutes. They are a great plant-based lunch or dinner to enjoy with family. The use of butter beans makes the falafels extra smooth and buttery inside while maintaining the crisp on the outside. We absolutely love them! Make sure you try them for yourself! 😊


🍽 Serves 3 🕘 30-35 minutes Difficulty: Beginner



  • 1 can of butter beans, feel free to use chickpeas

  • ¼ cup parsley ¼ cup chickpea flour

  • 1 tsp cumin powder

  • 1 tsp coriander seeds powder

  • 2 garlic cloves

  • Salt and pepper to taste

  • Extra-virgin olive oil

  • Pita breads

  • Vegetables of your choice; I used spinach, cherry tomatoes, purple cabbage, yellow capsicum/bell pepper

  • Vegan aioli



  1. Prepare the ingredients. Preheat the oven to 190’C.

  2. In a food processor, place butter beans/chickpeas, parsley, chickpea flour, spices, roughly chopped garlic cloves, a drizzle of olive oil, salt and pepper to taste. Blitz until well combined and quite smooth.

  3. Oil your hands to prevent sticking and shape the falafels. (approx. 2 Tbsp of the mixture per falafel). Place the falafels on a baking tray and bake for 25-30 minutes. Flip halfway through the baking process.

  4. In the meantime, prepare the vegetables of your choice.

  5. Remove the falafels from the oven and let them cool while you prepare the pita bread.

  6. Assemble the pita pockets: spread vegan aioli, place vegetables, and whole or broken falafels into the pita pockets. Drizzle aioli on top (optional).

  7. Enjoy!



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