When I am in the mood for falafel but not in the mood of frying, I make this falafel mix. Then we stuff it in pitas with pickles, salads, tahini and harissa. Believe it or not, it tastes like falafel.

I made pitas but they were too thin to stuff so we spread the tahini over and glued the falafel mix. It’s very good with a fresh salad such as cabbage or lettuce salad and harissa on the side.

Falafel mix

Less messy, more healthy and much easier to prepare and stuff in a pita.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Family Life, Lunch, Salad, Side Dish
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 4
Author: Shelly
Cost: 5


  • 2 garlic cloves
  • Handful cilantro
  • Handful parsley
  • 2 1 15oz. can garbanzo beans - rinsed and drained
  • ½ teaspoon cumin
  • ¼ cup avocado or olive oil
  • salt
  • 1 small red onion
  • 2 tomatoes

Lemony tahini

  • ¼ cup tahini butter
  • ½ lemon


  • Preheat the oven to 360°F/190°C.
  • Chop the garlic, cilantro and parsley and put in a medium bowl. Add the chickpeas, cumin, oil and salt, and toss. Put the mixture on a baking tray, lined with baking paper, and bake for 15 minutes. The chickpeas will harden a bit.Don't rinse the bowl.
  • Meanwhile make the tahini sauce: put the tahini in a cereal-size bowl, squeeze the lemon juice in and add gradually ¼ cup water, constantly mixing until creamy and smooth*. Dice the onion small.
  • Put the cooked chickpeas back in the bowl. Add the diced onion, grate the tomato straight in the bowl and drizzle 2 tablespoons of the tahini sauce. Toss and taste, add salt if necessary. Serve in pitas or any bread, pickled cucumber or cornichons), tahini sauce and harissa.

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