Chickpea Flour Falafel Pitas

Chickpea Flour Falafel Pitas

Pan-fried falafel stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts. The falafel are made with chickpea flour alone, there aren’t any real chickpeas involved like you would find in a traditional version. These are cheater’s falafel, suited for when you don’t have chickpeas on hand but crave a falafel like there’s no tomorrow.

Chickpea flour to the rescue, along with garlic, onion, fresh cilantro, ground cumin and coriander. The falafel are pan-fried and come out crusty with creamy interiors. They’re texture is a little different from a regular chickpea falafel, a little drier, but the same flavors are all there.

For those of you wondering what on earth a falafel is, it’s a deep-fried chickpea fritter. A middle-eastern croquette of sorts. One of my favorite foods in the entire universe. Ridiculously delicious beyond explanation.

I usually make tzatziki or tahini sauce or sometimes both but I didn’t have any of the ingredients on hand. It was slim-pickin’s. I did have lemons and sour cream so I made a bright, simple sauce. I also had the remnants of feta cheese, just enough to give it a little salty bite and because I was craving the crunch of pine nuts I sprinkled a few of those on too. Falafel reinvented.

Craving abated.

Chickpea Flour Falafel

Chickpea Flour Falafel Pitas

Rating: 51

Prep Time: 25 minutes

Yield: about 4 servings

Chickpea Flour Falafel Pitas

Pan-fried falafel, chickpea fritters, stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts.


1/3 cup finely diced yellow onion
3 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/4 cup fresh cilantro or parsley, finely chopped
1 + 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup hot water (not boiling)
olive oil, for pan-frying
1/2 cup sour cream
2 teaspoons lemon juice
1 - 3 tablespoons water
for serving:
shredded lettuce + diced tomatoes + thin-sliced red onion
crumbled feta cheese
pine nuts


  1. Combine all the falafel ingredients except the oil in a bowl and whisk together. Add the hot water and stir until combined. Allow to rest ten minutes.
  2. Meanwhile whisk together all the sauce ingredients, adding enough water to make a sauce.
  3. In a deep-sided skillet or frying pan heat 1/4-inch of oil over medium heat. Scoop up heaping tablespoons of the batter and pat into discs. Cook in batches about 2 minutes on each side. Add more oil if needed. Drain on paper towels.
  4. Stuff in pitas with your choice of fixins and drizzle generously with sauce.


Adapted from Bob's Red Mill

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. says

    I didn’t know what a falafel was and have never heard of chickpea flour but that looks so good I think I need to discover those things! You are so creative and your recipes are so diverse – you’re amazing!

    Moon, hope you’re having a wonderful Caturday! Love and purrs, Angel & Isabella

  2. says

    These look delicious, Reeni. We are big fans of falafel! How about if my bare pantry is the opposite of yours. I don’t have chickpea flour but I do have canned garbanzo beans. Do you think I could use this recipe with pureed garbanzo beans instead of the flour and hot water? Your lemon- sour cream sauce sounds like it would be perfect with falafel. :)
    p.s. I like the red color better than the aqua. Aqua is one of my favorite colors but the red pops and looks so good with all of your food!

  3. says

    I still have a TON of chickpea flour leftover from my can’t wait to try these! Such a fun spin on falafel!

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