Vegan Falafel with Hummus and Pita
Crispy falafel, creamy hummus, and fluffy pita—because who needs meat when chickpeas do all the work? This Middle Eastern classic delivers crunch, flavor, and satisfaction without a single regret. The falafel packs in herbs, garlic, and warm spices, while hummus adds a smooth, garlicky punch. Stuff it all into a warm pita, and suddenly, life feels a little more put together. Whether you’re meal-prepping, impressing guests, or just avoiding another sad salad, this dish has your back. Plus, it’s fried—or baked, if you’re feeling responsible. Either way, it’s 100% delicious.
Vegan Falafel with Hummus and Pita
Golden, crispy falafel served with creamy hummus and soft pita for the ultimate plant-based comfort meal.
Ingredients
For the Falafel:
- 1 ½ cups dried chickpeas soaked overnight
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp baking soda
- 1 tbsp flour or chickpea flour for gluten-free
- Salt and pepper to taste
- 2 tbsp olive oil for baking or ½ cup oil (for frying)
For the Hummus:
- 1 can 15 oz chickpeas, drained
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 garlic cloves
- 2 tbsp olive oil
- ½ tsp cumin
- Salt to taste
- Water as needed
For Serving:
- 4 pita breads
- 1 cup chopped lettuce
- ½ cup diced tomatoes
- ½ cup sliced cucumbers
- Tahini sauce optional
Instructions
Make the Falafel:
- Add soaked chickpeas, parsley, cilantro, onion, and garlic to a food processor.
- Pulse until finely ground but not a paste.
- Mix in cumin, coriander, paprika, baking soda, flour, salt, and pepper.
- Refrigerate the mixture for 30 minutes to firm up.
- Shape into small patties or balls.
- For baking: Preheat oven to 400°F, brush falafel with oil, and bake for 25 minutes.
- For frying: Heat oil in a pan and fry falafel until golden brown, about 3 minutes per side.
Make the Hummus:
- Blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor.
- Add water slowly until smooth and creamy.
Assemble the Pita:
- Warm pita bread in a dry pan or oven.
- Spread hummus inside the pita.
- Fill with falafel, lettuce, tomatoes, and cucumbers.
- Drizzle with tahini sauce (if using).
- Serve immediately because cold falafel is a crime.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Folate: 35%
- Iron: 20%
- Magnesium: 18%
- Vitamin A: 15%
- Potassium: 22%
Additional Notes & Tips
- No food processor? Mash everything with a fork for a chunkier falafel.
- Want extra crispy falafel? Fry instead of baking.
- Make it spicier? Add red pepper flakes.
- Store leftovers? Falafel keeps in the fridge for 4 days or freezer for a month.
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