Crispy Baked Falafel Pita Pocket with Tahini

🔥 Prep

• Rinse 250 g dried chickpeas, then soak in cold water for at least 8 hours or overnight; drain and rinse.
• Peel and finely chop 1 pcs yellow onion.
• Peel and mince 5 cloves garlic.
• Roughly chop 30 g fresh parsley and 30 g fresh cilantro.
• Measure 1.5 tsp ground cumin, 1.5 tsp ground coriander, 0.5 tsp baking powder, 1 tbsp sesame seeds, and 45 ml olive oil; set aside.
• For the tahini sauce, whisk together 80 g tahini, 2 tbsp lemon juice, 60 ml water, a pinch of salt and black pepper until smooth; adjust consistency with extra water if needed.
• Slice 1 pcs cucumber into thin half‑moons and dice 2 pcs red tomato.
• Warm 4 pcs pita bread according to package directions (or keep ready for later).

🔥 Cook

• 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• 2. In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, sesame seeds, olive oil, 1.5 tsp salt, and 0.5 tsp black pepper; pulse until the mixture is coarse but holds together when pressed, about 10–12 seconds.
• 3. Scoop the mixture with a tablespoon and form into 12‑16 balls, then gently flatten each into a patty about ½‑inch thick.
• 4. Arrange the falafel patties on the prepared sheet, leaving space between them, and lightly brush the tops with a little olive oil.
• 5. Bake in the preheated oven for 20 minutes, then flip the patties and bake another 15–20 minutes until golden brown and crisp.
• 6. Warm the pita bread: place each pita on a baking sheet and heat in the oven for 2‑3 minutes until soft and pliable.
• 7. To assemble, open each pita pocket, spoon a generous amount of tahini sauce inside, add falafel patties, cucumber slices, and diced tomato.
• 8. Serve immediately while the falafel are hot and crisp.

🔥 Serve

• Arrange the filled pita pockets on a platter with extra tahini sauce on the side for dipping.
• Garnish with a sprinkle of chopped fresh parsley and a few sesame seeds for added texture.
• Pair with a simple salad of mixed greens dressed with lemon‑olive oil vinaigrette, if desired.
• Enjoy the dish warm, as the contrast of crispy falafel, cool vegetables, and creamy sauce is best fresh.