Go Back
hummus-falafel-pita-sandwich-recipe

Best Hummus Falafel Pita Sandwich Recipe

Bhumika Kaushal
Make the Best Hummus Falafel Pita Sandwich at home with this easy 40-minute recipe. Crispy golden falafel balls made from soaked chickpeas pair perfectly with creamy homemade hummus, fresh cucumber, tomatoes, red onion, and pickles stuffed inside warm whole wheat pita bread. This vegan protein powerhouse delivers 25g protein per sandwich - perfect gym fuel or Delhi office lunch under ₹200 per serving. No fancy equipment needed, beginner-friendly, and meal-prep ready.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Snack
Cuisine Middle Eastern, vegan
Servings 4 sandwiches
Calories 450 kcal

Equipment

  • 1 Food Processor For falafel mixture (blender also works)
  • 1 Mixing bowl Medium size for chilling dough
  • 1 set Measuring Cups/Spoons For accurate spices
  • 1 Kadhai/Frying Pan Deep frying (2-3 liter)
  • 1 Slotted spoon Remove falafel from oil
  • 1 pack Paper Towels Drain excess oil
  • 1 Cutting Board Veggie prep
  • 1 Sharp Knife Slice cucumber, tomatoes
  • 1 Falafel Scoop 1.5 tbsp size (optional, ₹200)
  • 1 Thermometer Oil temp 350°F (optional)

Ingredients
  

For Falafel (makes 16 balls):

  • 1 cup dried chickpeas (soaked overnight)
  • 1 small onion, roughly chopped
  • 3 garlic cloves
  • ¼ cup fresh parsley + cilantro
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp baking soda
  • Salt & black pepper to taste
  • Vegetable oil for frying

For Pita Hummus:

  • 1 can (15 oz) chickpeas, drained
  • ¼ cup tahini
  • 2 garlic cloves
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 2-3 tbsp water
  • Salt to taste

For Assembly:

  • 4 pcs large whole wheat pita breads
  • 1 cucumber, thinly sliced
  • 2 tomatoes, sliced
  • ½ red onion, thinly sliced
  • Pickle slices
  • Fresh lettuce leaves
  • Tahini sauce (optional)

Instructions
 

Make Falafel Mixture

  • Drain soaked chickpeas.
  • In food processor, pulse chickpeas, onion, garlic, herbs, spices, baking soda, salt, pepper until coarse (like wet sand).
  • Chill mixture 30 minutes

Fry Falafel

  • Heat 2 inches oil to 350°F (175°C).
  • Shape into 1-inch balls. Fry 3-4 minutes per side until golden.
  • Drain on paper towels. (Bake option: 400°F/20 mins)

Make Hummus

  • Blend all hummus ingredients until smooth.
  • Adjust with water for creamy texture.

Assemble Sandwich

  • Warm pita breads slightly.
  • Cut pocket, spread 2 tbsp hummus inside.
  • Add 4-5 falafel balls, veggies, pickles.
  • Drizzle tahini. Serve immediately

Notes

Make-Ahead Tips
Falafel: Freeze uncooked balls for up to 1 month. Thaw and fry straight from freezer.
Hummus: Keeps in fridge 5-7 days or freeze in ice cube trays for 3 months.
Substitutions
No pita bread? Use naan, roti, or lettuce wraps.
No tahini? Try peanut butter with extra lemon juice.
For baked falafel: Cook at 400°F for 20 minutes, flip halfway through.
Indian style: Add chaat masala and green chutney.
Storage
Best to assemble sandwiches fresh each day.
Falafel alone keeps in fridge 3 days or freeze cooked ones for 2 weeks.
Perfect for meal prep and office lunches.
Common Problems & Fixes
If falafel is mushy: Never use canned chickpeas. Always soak dried ones overnight.
If balls fall apart: Chill mixture 30 minutes and don't over-blend in processor.
Oil temperature: Should be 350°F - test by dropping in a small piece (should sizzle immediately).
How to Serve
Classic way: Drizzle with tahini sauce and sprinkle sumac.
Indian style: Serve with mint raita and chili pickle.
Make it a bowl: Crumble falafel over quinoa and roasted vegetables.
Nutrition (per sandwich)
25g protein, 12g fiber, 450 calories
Vegan, high-fiber, good for gym and diabetes-friendly
Cost
Total for 4 sandwiches: ₹180 (₹45 each)
For Different Needs
To make more: Double the recipe - falafel freezes well.
For kids: Make smaller balls with less spice and serve with yogurt dip.