Smash Falafel Pitas
No deep-frying required for this fun twist on your classic falafel pita.
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- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 (6-inch) fresh pita (9 ounces, 256g total), see note
- Homemade Falafel , prepared through Step 2 and chilled for 15 minutes
- 3 Tbsp. (45ml) olive oil, divided
- Shredded iceberg lettuce
- Chopped fresh tomatoes Chopped fresh cucumbers
- chopped fresh cucumbers
- Pickled turnips and pickled mixed vegetables Tahini Sauce With Garlic and Lemon (optional)
- Tahini Sauce With Garlic and Lemon (optional)
- Zhug (Yemenite Hot Sauce With Cilantro and Parsley) (optional)
Instructions
- 1
Using a small serrated knife, carefully split pitas into top and bottom halves. Spread about 1/3 cup of homemade falafel into a thin layer over each pita half.
- 2
Heat 2 teaspoons of the olive oil in a large skillet over medium. Working with 1 pita half at a time, place pita falafel-side-down into skillet and press firmly with a flat spatula. Cook, undisturbed, until falafel is golden brown and edges are crisped, 3 to 4 minutes. Transfer to plate, falafel-side-up. Repeat with remaining oil and pita, adding 1 teaspoon oil to skillet in between each pita.
- 3
Top falafel with shredded lettuce, chopped tomatoes, chopped cucumber, and pickles. Drizzle with tahini sauce and zhug, if desired. Fold pitas in half over fillings and serve warm.