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These Falafel Smash Pitas are a fun twist on traditional falafel, inspired by the viral smash burger taco trend. Instead of forming patties, the falafel mixture is pressed directly onto pita bread and cooked until crispy and golden.
I grew up eating falafel, but this smash pita version has quickly become one of my favorite ways to make it. The falafel develops a crispy crust directly on the pita while staying tender inside, and the toppings add the perfect balance of freshness and creaminess. I love making it when I want to change up our usual meal rotation with something fresh and flavorful.
What Is a Falafel Smash Pita?
A falafel smash pita draws inspiration from the viral smash-burger taco trend. Instead of cooking falafel separately, the falafel mixture is spread directly onto pita bread and cooked, falafel-side down, until crispy. The result is a pita with a flavorful falafel crust that can be folded and filled with your favorite toppings.
What Is Labneh?
Labneh is a thick, strained yogurt that’s popular throughout the Middle East. It has a creamy texture similar to soft cream cheese with a tangy flavor. For this recipe, I used labneh balls packed in olive oil, which are soft, rich, and pair perfectly with the crispy falafel and fresh toppings. If you can’t find them, regular labneh or Greek yogurt can be used instead.
Recipe Overview
Key Ingredients
Below are the key ingredients used in this recipe. Full measurements are listed further down in the recipe card.
- Dried Chickpeas: Essential for authentic falafel. They create the proper texture and help the mixture hold together.
- Fresh Herbs: Parsley and cilantro add freshness and give falafel its signature flavor and color.
- Onion and Garlic: These aromatics provide depth and savory flavor throughout the falafel mixture.
- Cumin and Coriander: Classic falafel spices that bring warmth and earthy flavor.
- Baking Soda and Baking Powder: These help create a lighter texture and a crisp exterior.
- Sesame Seeds: Sesame seeds add a subtle nutty flavor and extra texture.
- Arabic-Style Pita: The pita acts as the base and becomes lightly crispy while cooking.
- Labneh Balls: Creamy labneh balances the crispy falafel and adds richness.
- Sumac Onions: Thinly sliced onions tossed with sumac add brightness and tang.
Tips for the Best Falafel Smash Pita
- Always use dried chickpeas, not canned chickpeas.
- Do not over-process the mixture. It should resemble coarse crumbs rather than hummus.
- Spread the falafel mixture evenly for consistent cooking.
- Cook over medium heat until the falafel crisps without burning.
- Serve immediately for the best texture.
How to Make Falafel Smash Pita
Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with water. Soak for at least 12 hours, adding more water if needed.
Make the Falafel Mixture: Drain and rinse the chickpeas well. Add the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, and baking powder to a food processor. Pulse until the mixture resembles coarse crumbs and holds together when pressed.
Add the Remaining Ingredients: About 10 minutes before cooking, mix in the baking soda, sesame seeds, salt, and pepper.
Prepare the Pitas: Divide the falafel mixture evenly among the pita breads. Press the mixture into a thin, even layer over one side of each pita.
Cook: Heat a large skillet over medium heat and lightly coat with olive oil. Place the pita, falafel-side down, into the skillet and cook for 6 to 7 minutes until golden brown and crispy.
Prepare the Sumac Onions: While the pitas cook, toss the sliced onions with sumac and allow them to sit for a few minutes.
Assemble: Fill each pita with shredded lettuce, sumac onions, labneh balls, and olives. Fold and serve immediately.
Variations
Add Tahini Sauce: Drizzle with homemade tahini sauce before serving.
Make It Spicy: Add crushed red pepper flakes or sliced hot peppers.
Add Fresh Vegetables: Tomatoes, cucumbers, and radishes are excellent additions.
Use Different Herbs: Try adding fresh mint or dill for a different flavor profile.
Add Pickled Turnips: Pickled turnips add color and a delicious tangy crunch.
Common Mistakes to Avoid
- Using Canned Chickpeas: Canned chickpeas contain too much moisture and can result in a mushy texture.
- Overprocessing the Mixture: The mixture should have some texture and not become completely smooth.
- Cooking on High Heat: High heat can burn the outside before the falafel cooks through.
- Making the Falafel Layer Too Thick: A thin layer creates the crispiest results.
Storage
- Store leftover falafel smash pitas in an airtight container in the refrigerator for up to 3 days.
- For the best texture, reheat in a skillet or air fryer before serving.
- Store toppings separately and assemble just before eating.
Common Questions
No. Dried chickpeas are necessary to achieve the proper falafel texture.
Yes. The falafel mixture can be prepared and refrigerated up to 24 hours before cooking.
Yes. Freeze the uncooked falafel mixture for up to 3 months.
Sumac is a tangy Middle Eastern spice that adds bright citrus-like flavor to dishes.
What to Serve with Falafel Smash Pita
- Mediterranean chopped salad
- Tabbouleh Salad
- Cucumber tomato salad
- Homemade Hummus
- Homemade Baba ganoush
- Roasted vegetables
- Mediterranean yellow rice
- Crushed Red Lentil soup
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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Falafel Smash Pita (Viral Crispy Falafel Wrap)
Ingredients
Falafel:
- 1½ cups dried chickpeas, Garbanzo beans
- ½ cup fresh parsley
- ½ cup cilantro
- 3 cloves of freshly peeled garlic, coarsely chopped
- 1 medium onion, chopped
- 1 teaspoon cumin
- 1½ teaspoons coriander powder
- ½ teaspoon of baking soda
- 1 teaspoon baking powder
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
- Olive oil, for cooking
Others:
- 4 Arabic-style pita
- 1 cup shredded lettuce
- 1 medium white onion, thinly sliced
- 2 teaspoons sumac
- 1 cup labneh balls, optional, or use tartar sauce
- 1 cup pitted olives
Instructions
For the falafel mixture:
- Soak the 1½ cups dried chickpeas in water to cover them. Cover the bowl with plastic wrap and leave to soak for 12 hours. Check a few times during Soaking to see if you need to add more water.
- Drain, rinse, and place in a colander for a few moments to remove any excess water.
- Place the falafel ingredients in a mixing bowl (not the bicarbonate). (½ cup fresh parsley, ½ cup cilantro, 3 cloves of freshly peeled garlic, 1 medium onion, and 1 teaspoon baking powder. Give it a quick mix with a spoon.
- Process it in a meat grinder or food processor in small batches until everything has been ground.
- The mixture should have a texture between couscous and paste and hold together well without falling apart.
- About 8-10 minutes before frying, add the spices (1 teaspoon cumin, 1½ teaspoons coriander powder, Salt and pepper to taste, ½ teaspoon of baking soda, and 1 tbsp toasted sesame seeds to the falafel mix, knead it, then set it aside.
To cook the smashed falafel pita:
- Heat a large non-stick pan over medium heat and drizzle with a bit of Olive oil.
- Divide the falafel mixture over 4 pita breads. Use your hands to quickly spread and mostly cover each 4 Arabic-style pita.
- Place the falafel on the preheated skillet side down, and cook for 6-7 minutes, or until crispy and browned.
- Remove the cooked falafel pita from the plate and repeat the process with the remaining pita and falafel mixture.
- Meanwhile, in a small bowl, rub the sliced 1 medium white onion with the 2 teaspoons sumac; let it sit for a bit to meld the flavors.
To assemble the pitas:
- When all the smashed falafel pitas are cooked, stuff them with a bit of lettuce from 1 cup shredded lettuce, sumac onion, 1 cup labneh balls (or tartar sauce), and sliced olives from the 1 cup pitted olives.
Notes
- Serving Size: 1 stuffed falafel smash pita
- Soak the chickpeas for at least 12 hours before starting the recipe.
- Use dried chickpeas only for authentic texture and flavor.
- Let the sumac onions sit for a few minutes before serving to soften slightly and develop flavor.
- If the falafel mixture feels too dry, add a tablespoon of water at a time until it holds together.
- Serve immediately after cooking for the crispiest falafel texture.
- Leftover falafel mixture can be frozen for future use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
