Falafel Smash Pita (Viral Crispy Falafel Wrap)

smashed pita sandwich on a wooden board.

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Falafel Smash Pita (Viral Crispy Falafel Wrap)

These Falafel Smash Pitas feature a crispy herb-packed falafel mixture pressed directly onto pita bread and cooked until golden brown. Filled with lettuce, sumac onions, labneh, and olives, they're a fun and flavorful twist on traditional falafel.

Prep Time15

Cook Time24

Soaking Time12

Total Time12 39

Course: Main Course

Cuisine: Mediterranean

Diet: Vegetarian

Skill Level: Intermediate

Servings:

Author: Rena Awada

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.

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