Baked Falafel Pitas (Vegan)

Can't get much easier than throwing a bunch of ingredients in a food processor and putting it in the oven to bake. This is a wonderful and quick dish to whip up that tastes fabulous and also is a nice switch-up from the usual dinners of chicken, tacos, burgers, pasta, etc. Try it for your next family meal for Meatless Monday or "Falafel Friday" :) ...Totally just made that one up, but I like the sound of it haha. 

Serves 4


Chickpea Falafel Patties:

  • Multigrain or Whole grain pita pockets/bread (found mine at Whole Foods)
  • 2 cans Chickpeas
  • 3 TB Flour
  • Handful of fresh Parsley
  • Handful of fresh Cilantro
  • 4 Garlic Cloves
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 1 tsp Chili powder
  • 1/2 tsp Salt
  • Dash of Black Pepper

Lemon Tahini Spread:

  • 4 TB Tahini
  • 3 TB Lemon Juice
  • Salt
  • Pepper
  • Water to thin if desired


  • Lettuce, chopped
  • 2-3 Tomatoes, sliced or diced
  • Cucumber, sliced
  • Red Onion, thinly sliced
  • Any dressing or spread like Tzatziki sauce or Bolthouse Farms Cilantro Avocado Dressing (These aren't typically vegan, but I'm sure there's some other vegan sauce or spread out there, store-bought or homemade that would taste great. Hummus is another option.)


  1. Preheat oven to 400°F.
  2. In a food processor or blender, combine the chickpeas, flour, parsley, cilantro, garlic cloves, and spices. Pulse until well blended, scraping down the sides as necessary.
  3. Form small patties out of the chickpea mixture about 3/4 inch thick and 1 1/2 - 2 inches wide...ish. Place patties on a lightly greased baking sheet and place in the oven for 15-20 minutes.
  4. Meanwhile, combine tahini and lemon juice in a small bowl. Add a dash of salt and pepper. Set aside all your other toppings until the time to assemble. 
  5. When the chickpea patties are done, stuff them in pita pockets or just set them on top of the pita pocket like I did and top with all your favorite toppings!

{Adapted from