Falafel Pita

The Vegetarian's Guide To The World

Forking Off

Falafel Pita



For the Falafel

  • 1 400g Tin Chickpeas
  • 1 Large White Onion, Finely Chopped
  • 2 Cloves of Garlic, Finely Chopped
  • 2 Tbsps Chopped Fresh Parsley
  • 1 Tbsp Chopped Fresh Coriander
  • 1 Tsp Cumin
  • 2 Tbsp Plain Flour
  • Salt and Pepper
  • 2-3 Tbsp Olive Oil

Serve with:

  • Warm Pita
  • Shredded Red Cabbage
  • Lettuce
  • Cucumber
  • Tzatziki

This is a street food favourite that really has legs and has spread to food vans right across the world. You can guarantee to find it at any festival worth it's salt.

I have always loved this as a lunch on the go and you really can find it anywhere! The best variation I ever had was actually in Singapore of all places, outside the Marina Bay Sands hotel. Singapore's a little like London in that it is hugely multicultural and you can find all sorts of international foods.


You don't need to be in London or Singapore to find this though, chances are there's a stall on your own high street on market day that'll rustle it up for you. Or, of course; do it yourself! It's pretty easy. Just don't forget to put the flour in like I did the first time; your balls will be far too wet. Ahem.

1. Bring the chickpeas to the boil and then reduce the heat and simmer on low for an hour, before draining them and leaving them for fifteen minutes or so to cool.


2. Mash the chickpeas and mix the with the other ingredients (except the oil) until you have a doughy paste. You might want to just whack it all in the blender.


3. Roll the mixture into golf-ball sized balls and fry them in the oil until golden brown.


3. Serve in a warm pita bread with sliced cucumber, lettuce, shredded cabbage and tzatziki.