So first of all, even though this dish has the word “falafel” in it, don’t expect any of the typical flavors of a traditional falafel. I just don’t want to be a source of crushing disappointment for you, that’s all.
You know what is disappointing though? Mysterious running injuries. I’ve been hobbling through simply pathetic 4-mile runs lately, it’s all my broken body can handle. Since we don’t yet live in a world where free replacement knees are found at any major chain store, I know I should just take time off to heal. But my stupid pride won’t allow it. It’ll be the death of me someday.
So I’m not sure when this mysterious injury will vanish (okay, it’s not that mysterious… It probably came from me running at least 13 miles almost every day this summer with no rest days…), but I do know one thing for sure, these falafel pita pockets are delicious. Three cheers for reliable meals!
They are a great weeknight dinner that always takes a lot less time than I think something this tasty should, aren’t those meals just the greatest?
The first time I made the falafel I tried the more standard approach and fried them. It worked fine, although they fell a part a bit. The next time they went into the oven on a nicely oiled pan. The result was worlds better, and I could smugly use the term baked falafel instead of fried. Sounds more appropriate for a responsible mid-week meal, right?
Now fried food has its place, and I am well aware of that. I truly wouldn’t be recommending the baked version if they hadn’t turned out so much better. Plus it’s much easier. Hardly any monitoring is involved and you don’t have a pan full of used cooking oil to deal with afterward.
There are some traditional elements to this dish such as the pita, feta cheese, and crispy veggies like red bell pepper. I’ve also stuffed sliced avocado, fresh spinach leaves, and homemade sweet potato fries into that pita. If your pita isn’t overflowing, you’re not doing something right.
Feel free to add traditional tzatziki sauce, I just add a simple mix of Greek yogurt, barbecue sauce, cilantro, and garlic. It’s really all ya need!
But of course, if you want to add anything, traditional or not, go for it. You are the master of your own pita pocket.
barbeque falafel pita pockets
Ingredients
For the sweet potato fries
- 2 large sweet potatoes
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 tsp sea salt
For the falafel
- 2 tsp olive oil
- 1 can chickpeas, drained and rinsed
- 1/2 cup green onion, roughly chopped
- 1/2 cup fresh cilantro, packed
- 1/2 cup barbecue sauce
- 2 cloves garlic
- 1/2 tsp salt and pepper
- 1/2 cup plus 2 Tbsp whole wheat flour
For the sauce
- 1/2 cup plain Greek yogurt
- 1 Tbsp barbecue sauce
- 1 tsp fresh cilantro, chopped
- 1/2 tsp garlic powder
- salt and pepper, to taste
For the construction
- 1/2 red bell pepper, sliced.
- 1 avocado, sliced
- 1 cup fresh spinach, chopped
- 3/4 cup feta cheese
Instructions
For the sweet potato fries
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Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
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Arrange sweet potatoes on baking sheet and top with olive oil, garlic powder, paprika, and pepper. Mix to coat.
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Bake for 30 minutes. Remove from oven and sprinkle with salt.
For the falafel
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Preheat oven to 400 degrees and oil a small baking sheet.
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In a food processor, combine chickpeas, green onion, garlic, cilantro, and salt and pepper. Do not over pulse, just until no large chunks remain.
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Transfer mixture to a small mixing bowl. Add flour until the mixture is no longer wet and sticks together when rolled into a ball. Add more flour if needed.
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Divide mixture into eight equal parts. Roll each part into a ball and flatten to create a patty.
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Place patties on the oiled baking sheet and bake for 20 minutes, flipping them at the ten-minute mark.
For the sauce
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Combine all ingredients in a small bowl. Mix until smooth.
For the construction
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Microwave pita pockets for 30 seconds for maximum pliability.
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Spread 1/4 of the sauce inside each pocket. Put two falafel in each pocket followed by 1/4 the fries, 1/4 the avocado, pepper, spinach, and feta cheese. If you can't fit everything in the pocket, extra sweet potato fries make a great side dish 😉
Recipe Notes
If you are looking to create this meal quickly, make the falafel ahead of time. They freeze very well. Instead of 20 minutes, only bake for 10. Once cool, wrap each falafel in plastic wrap and store in an airtight container. The day before you are planning on making this dish, take the falafel out of the freezer and let it thaw in the fridge. In a 400-degree oven, bake the falafel for ten minutes.
