Vegan Falafel with Hummus and Pita is one of those feel-good meals I turn to when I want something hearty, flavorful, and totally plant-based, without overcomplicating things. As someone who’s always exploring ways to eat simply and well, this recipe checks all the boxes: it’s made with real ingredients, easy to prep, and endlessly satisfying.
If you’ve ever felt overwhelmed by homemade falafel that crumbles or turns out bland, you’re not alone. I’ve been there too, standing in my kitchen, wishing I had a falafel trick up my sleeve. Over time, I found the method that works, and I’m so excited to share it with you. This isn’t just a sandwich, it’s a vibrant, balanced bite of nourishment. And the best part? It fits right into the gentle wellness lifestyle I believe in. Let’s dive into this crunchy, creamy, flavor-packed classic!
Craving another Mediterranean-style dish? Try this cozy and colorful Vegan Moroccan Vegetable Tagine for a warming bowl of North African flavor.
Table of Contents
Why You’ll Love This Falafel Pita Sandwich
Alright, let me just gush for a sec, this sandwich changed my lunch game. First off, it’s completely vegan, but honestly, nobody ever misses the meat (I swear, even my carnivore dad went back for seconds). You get that killer crunch from fresh hot falafel, creamy hummus cooling everything off, plus the pita just soaks up all the flavor. You know those boring sandwiches that leave you wanting something more? This is the total opposite. Every bite is loaded, herby, and kinda addictive.
Plus, you control exactly what goes inside. Allergic to sesame? Sub the tahini. Hate tomatoes? No problem. The best part is, you can prep the falafel ahead, toss together hummus with supermarket ingredients, and you’ve got lunch or dinner ready faster than you’ll find takeout. Honestly, this is the falafel pita I wish restaurants would copy. Trust me, it works.
Chickpea fan? You’ll love the creamy, comforting Vegan Chickpea Curry, it’s pantry-friendly and packed with protein.
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Vegan Falafel with Hummus and Pita
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and satisfying vegan falafel sandwich with creamy hummus and fluffy pita, perfect for lunch or dinner.
Ingredients
- 1 can chickpeas (or dried soaked overnight)
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 cloves garlic
- 1 small onion
- 1 tsp cumin
- 1 tsp coriander
- Salt to taste
- Black pepper to taste
- 1/2 cup flour or chickpea flour
- 1 tsp baking powder
- 2 tbsp lemon juice
- 1 cup hummus
- 4 pita breads
- Add-ins: lettuce, cucumber, tomato, pickles, hot sauce (optional)
Instructions
- Drain and dry the chickpeas.
- In a food processor, combine chickpeas, fresh herbs, onion, garlic, spices, flour, and baking powder until chunky but sticks together.
- Roll mixture into balls or patties and refrigerate for 30 minutes.
- Heat oil in a skillet over medium heat and fry falafel until golden, or bake at 400°F for 20 minutes, flipping halfway.
- Warm pita, spoon in hummus, add falafel, and top with veggies and sauce.
- Enjoy immediately, messy is good!
Notes
Store leftover components separately to avoid sogginess. Reheat falafel in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, falafel, hummus, pita, healthy, Middle Eastern, sandwich
Ingredients and Substitutions
Let me walk you through what you need for a classic batch. Don’t get intimidated, most of this is pantry stuff. Here’s what goes into the best vegan falafel with hummus and pita:
- Chickpeas (canned works, but dried soaked overnight? That’s next-level. Your call.)
- Fresh parsley and cilantro (half dead herbs in the fridge? Use extra parsley or even spinach)
- Garlic, onion, cumin, coriander, salt, pepper (nothing fancy)
- Flour or chickpea flour (helps bind everything, just a scoop)
- Baking powder (for fluffiness)
- Lemon juice (for tangy brightness)
- Hummus (store-bought is fine, but homemade is wild if you want to flex)
- Pita bread (whole wheat or classic, up to you)
- Add-ins: lettuce, cucumber, tomato, pickles, hot sauce, totally optional, but why not?
Forgot something? It’s forgiving. Run out of parsley? Just double the cilantro, or swap it with another leafy herb. The hummus is your blank canvas: dial it up with paprika or cumin, or keep it basic if you’re not feeling fancy. See? Not scary.
For a plant-based meal that’s easy to prep ahead and super filling, check out these Vegan Stuffed Bell Peppers, they’re a great dinner or lunchbox win.
Helpful Equipment and Tips for Making Falafel
I learned this the hard way: a food processor will save you major effort, but you could maybe pull this off mashing by hand with a fork (if you want a workout). Seriously, the smoother your mix, the better it holds. You’ll also want a skillet with a thick bottom or a small saucepan if you’re frying, but baking works for less mess. Oh, and parchment paper for baking is magic, keeps things from sticking. Don’t stress about falafel shapes: round or slightly flat, both are fine.
Need something creamy and cozy for fall? Don’t miss the Vegan Butternut Squash Risotto; rich, satisfying, and totally dairy-free.
Here’s a quick table of helpful stuff and tips:
| Equipment | Why You Need It | My Two Cents | Substitute |
|---|---|---|---|
| Food Processor | Blends everything fast | Total time saver | Big bowl and potato masher |
| Nonstick Skillet | Crisps falafel up | Even fry, less stress | Baking tray for oven option |
| Slotted Spoon | Moves falafel without burning you | Lifesaver for frying | Fork (not as smart) |
If you don’t have everything, improvise. Half the fun is winging it and finding what works in your own kitchen.
Step By Step Instructions
Alright, here’s how I get my vegan falafel with hummus and pita situation together. Start with the chickpeas: drain and dry them off (the drier, the better, trust me, soggy falafel is tragedy). Throw them in the food processor with your fresh herbs, onion, garlic, all the spices, flour, and baking powder. Get it pulsed until everything’s chunky but sticks together if you squeeze it. Taste it (important step, don’t skip!). Add salt, pepper, or more lemon if you want.
Next, roll the mixture into balls or little patties (depends if you want more crunch or more soft inside). Pop them in the fridge for thirty minutes while you heat up a skillet with oil (medium heat, don’t rush it or you’ll burn the outsides). Fry until both sides are golden, or if you’re not into frying, bake at 400 F for about twenty minutes (flip halfway). I sometimes bake and then give them a quick pan fry for that double crunch, but that’s just me being extra.
Warm up your pita (stove, microwave, or toaster oven). Spoon hummus inside first. Add falafel while they’re hot so the hummus gets melty. Then your veggies, pickles, and any sauce you love. Messy is good. Fold, squish, and eat immediately.
No need to make it perfect. Just have fun. Done.
Serving and Storage Suggestions
Let’s get practical, because I get it, nobody wants soggy leftovers. Here’s what’s worked for me:
- Store any extra vegan falafel with hummus and pita components separately for the best texture. Assembled sandwiches get soggy fast.
- Reheat falafel in the oven instead of the microwave to keep the crunch alive.
- Double up on veggies and skip the sauce until right before eating (way fresher).
Falafel stays fresh in the fridge for up to four days, or freeze them if you’re feeling ambitious. Make extra because you’ll want a midnight snack. Hummus in a jar keeps about a week, if it lasts that long.
FAQ
Help! My falafel keeps falling apart. What’s up?
Chances are your mix is too wet. Add a little more flour or pulse less so it’s chunkier.
Do I need to soak dried chickpeas?
Soaked and drained are best for texture, but canned works in a pinch.
Is it okay to bake instead of fry?
Absolutely! I even do a mix sometimes. Baking saves cleanup.
Can I make these ahead?
Totally. Shape them and keep in the fridge uncooked for one day, or freeze for up to a month.
Any toppings you always use?
Pickled veggies and extra hot sauce. Never gets old.
Ready to Make Your Own Falafel Pita? Here’s My Final Pep Talk
So there you have it, vegan falafel with hummus and pita made simple, satisfying, and totally doable in your own kitchen. Whether you’re cooking for yourself, your family, or just meal-prepping for the week ahead, this recipe brings big flavor without stress.
As always here on Shiny Happy Recipes, I’m all about sharing meals that support your wellness goals without sacrificing joy or flavor. This falafel pita is plant-based, protein-rich, and full of the real-food ingredients that help me feel my best, and I hope it does the same for you.
Thanks for spending time in my kitchen today. You’re always welcome back for more wholesome, feel-good meals, Toddler and I will be here, ready with new ideas and a clean napkin (probably).
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