Easy Homemade Falafel Recipe with Pita and Yogurt Tzatziki

This Easy Homemade Falafel Recipe with Pita and Yogurt Tzatziki is a delicious Mediterranean-inspired meal that’s perfect for home cooks looking for a refreshing and satisfying summer dish. Whether you're hosting a light dinner or preparing an elegant appetizer spread, this recipe delivers crisp, golden falafel paired with creamy yogurt tzatziki, fresh salad greens, sun-dried tomatoes, and warm pita bread.

In this post, you’ll learn how to make falafel from scratch using pantry staples, how to assemble a vibrant falafel platter, and how to prepare a tangy homemade tzatziki that complements every bite. In addition, we’ll be linking to our post on making homemade flatbreads. The recipe is vegetarian, make-ahead friendly, and ideal for both warm and cold serving, making it versatile enough for any occasion.

If you love bold flavors, simple prep, and dishes that feel gourmet without the fuss, this falafel recipe is for you. Let’s get started.

Homemade Falafel And Pita – Recipe Overview

Taste and Texture

Our Easy Homemade Falafel with pita recipe with Yogurt Tzatziki delivers a fresh and rustic mix of Middle Eastern flavors, but with a delightfully modern twist. To start, the falafel itself, the star of the show, is made from garbanzo beans, sun-dried tomatoes, along with your choice of fresh herbs like parsley or cilantro. We’ll be seasoning the falafel with a mix of cumin, curry, and oregano, giving the falafel their signature rustic profile, along with just a hint of heat from red pepper flakes. The falafel medallions fry up crispy on the outside while remaining soft and flavorful on the inside. Paired with our Greek yogurt sauce and avocado slices, our Easy Homemade Falafel with Pita and Yogurt Tzatziki is a delicious Mediterranean-themed meal.

Recipe Difficulty Level

Falafel should not be hard to make, and this recipe adheres to that rule. This is a fairly easy recipe, and is a safe bet for home cooks of all skill levels. Why do I think this? For starters, the falafel mixture is a breeze to bring together, either in a food processor bowl or by hand, while the frying process is straightforward, albeit somewhat tedious (as most frying is). The only possibly pitfall is taking care that the falafel hold their shape through frying, and even that is more a matter of patience than difficulty. That said, mixing the yogurt sauce, and then assembling the pita sandwiches, couldn’t be easier.

Meal Prep Process

As our first step, we begin by making the falafel mixture in a food processor, blending garbanzo beans, sun-dried tomatoes, garlic, herbs, and spices. We blend the mixture until smooth, as this is one recipe where we do ‘not’ want chunks. After that, we want to allow the falafel mixture to rest in the fridge until it has firmed up a bit – about a half hour. Once ready, shape the falafel into small medallions, and then shallow-fry them on both sides. After that, we whisk the Greek yogurt sauce together and assemble pita sandwiches.

Pairing our Falafel and Pita Recipe:

• Wine: Greek appetizers and Greek wine is a match made in heaven. For that reason, a good Assyrtiko is probably the best pairing there is. A decent chardonnay or pinot grigio would also pair nicely.
• Appetizers: Something like my baked brie would be delicious. A big antipasto board, stuffed grape leaves, or fresh tomato bruschetta would all pair beautifully.
• Greek Salad: The ideal pairing, of course, is a big, leafy Greek salad with lots of peppers and olives, which would contrast beautifully with the savory, earthy notes of the falafel.

Making Ahead and Storing Leftovers

The falafel keeps in the fridge for about three days and can be enjoyed cold. This makes them ideal make-ahead starters for your next warm-weather get-together. To heat them up, I wrap them in tinfoil and pop them in the toaster oven on medium for a few minutes. You can also heat them up in a cast-iron pan over medium heat, flipping them a few times so as not to burn them.

Ingredient Checklist - Falafel and Pita Recipe

This falafel and pita recipe uses only simple ingredients, all readily available at your local grocery store. Here’s a list of everything you’ll need.

Ingredients for the Falafel:

• 1 lb. 15 oz. garbanzo beans (chickpeas), drained
  • Tip: Canned chickpeas are all you need here, no reason to fuss with dried. Just be sure to drain and rinse them, as we do not want the canning liquid in the falafel mixture.
  • Substitution: Fava beans would probably be my go-to, but I’m of the opinion that neither falafel or hummus really work without chickpeas.
• 3-4 pieces of sun-dried tomatoes
  • Tip: I do recommend opting for sun-dried tomatoes in olive oil for added moisture and flavor. That said, do remember to drain any excess oil before use.
  • Substitution: Roasted red peppers would also be delicious here, are as a substitute for the sun-dried tomatoes or in addition to them. That said, you can simply leave the sun-dried tomatoes out of this recipe entirely.
• 3-4 fresh garlic cloves
  • Tip: Adjust the amount of garlic to your taste. Roasting the garlic can give a milder, sweeter flavor.
• 1/4 cup parsley or cilantro, stems removed
  • Tip: Choose fresh parsley for a more traditional flavor, or use cilantro for a more zesty, herbal taste.
  • Substitution: You can use a mix of both herbs or substitute with dill for a different flavor.
• 1/2 cup breadcrumbs
  • Tip: While I normally opt for Italian-style breadcrumbs, I’m using plain breadcrumbs for this particular recipe.
• 2 tablespoons olive oil
  • Note: Olive oil works to bind the mixture together, while also add a background olive oil flavor.
  • Tip: Be sure to use a decent quality extra virgin olive oil for this recipe.
• 1/2 teaspoon black pepper
  • Tip: I recommend using freshly ground black pepper for this recipe, as it brings out the best aromatics. That said, feel free to use pre-ground as it will get the job done just fine.
• 1 teaspoon salt
  • Tip: Plain table salt is all you need for this recipe.
• 1/4 teaspoon red pepper flakes
  • Tip: Adds a hint of heat. You can increase or decrease the amount based on your spice preference.
  • Substitution: Use cayenne pepper if you want more heat or omit it for a milder taste.
• 1/2 teaspoon ground cumin
  • Tip: Cumin adds a warm, earthy flavor. Lightly toasting the cumin seeds before grinding can enhance the flavor.
  • Substitution: Ground coriander can be used for a slightly different earthy taste.
• 1/2 teaspoon curry powder
  • Tip: Choose mild or hot curry powder depending on your desired heat level.
  • Substitution: A mix of turmeric, coriander, and cumin will get the job done. Mix at about a 1-to-1 ratio.
• 1/2 teaspoon dried oregano
  • Tip: For a hint of herbal flavor, and rustic essence.
  • Substitution: Dried thyme would be my go-to, but oregano is very hard to replicate.

For the Yogurt Sauce:

• 1 cup Greek yogurt
  • Tip: For this recipe, I cannot stress enough how you need to use full-fat Greek yogurt, as without it you will ‘not’ get the rich and creamy texture for the sauce. Full-fat is the way to go here.
• 1 tablespoon fresh lemon or lime juice
  • Tip: Freshly squeezed lemon or lime juice adds some brightness and citrusy essence to the sauce. The acid also helps to cut through the fat.
  • Substitution: If lemon juice is not an option, I recommend either apple cider vinegar or white wine vinegar.
• 1 tablespoon fresh dill, minced
  • Tip: Fresh dill gives a fresh, herbaceous flavor. Use more if you love the taste of dill.
  • Substitution: If dill isn't available, my go-to would be either fresh mint or parsley.
• 1 clove fresh garlic, grated
  • Tip: Grate the garlic finely to evenly distribute the flavor throughout the sauce. Grating helps for maximal release and distribution of the garlic’s juice.
  • Substitution: This is one recipe where I really can’t recommend using powdered garlic, but if you must, about a quarter teaspoon should get the job done.
• Salt and black pepper to taste
  • Tip: Start with a small amount, taste, and adjust as needed. Always taste as you go when seasoning.

For Assembly:

• 1 recipe for Homemade Flatbread
  • Tip: I never miss an opportunity to recommend my homemade flatbread recipe. Super easy, and super delicious.
  • Substitution: Store-bought pita or naan works well if you're short on time.
• Salad greens, for serving
  • Tip: Your leafy greens of choice will all work here, such as arugula, spinach, or mixed salad greens. It’s entirely down to preference.
• Olives, for topping
  • Tip: Kalamata or plain green olives are all you need here.
• 2 avocados, sliced
  • Tip: Choose ripe but firm avocados for the best texture.
  • Tip 2: A squeeze of lemon juice can keep them from browning.
• Canned herring filets, optional
  • Tip: These bring savory and briny flavor to the dish.
  • Substitution: Sardines or smoked salmon would be my go-to substitutions.
• Dried figs, optional
  • Tip: Adds a sweet contrast to the savory falafel. You can also use dates or raisins for sweetness.

Easy Homemade Falafel FAQ

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And that’s our Easy Homemade Falafel with Pita and Yogurt Tzatziki recipe. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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