Baked falafels with homemade pita bread

A 10-minute job and super healthy

That meals can be associative experiences that stand as pillars along our life's journey has long been established. I vividly remember the very first time I tried falafels. I was vacationing in Toronto, Canada and for some strange reason (because I hate shopping for anything but books, wine, and food), it was in the food court of the huge mall in the heart of Toronto.

Falafels. Folded into a pita, topped with tzatziki and tabbouleh. Y.U.M.M.Y. I couldn't believe what I was tasting.., the flavors had a party on my palate. That I had to be in my twenties to get this delicious meal on my adventurous life path was actually a mystery.

As a good source of fiber and protein, falafels support healthy blood sugar levels. But while they are healthy, deep-frying (as they are usually prepared) turns them into a fat and calorie bomb.

That's exactly why baking them in the oven is a great alternative!

Ingredients & preparation - Falafels with homemade pita bread and yoghurt sauce (V)

  • 1 lemon, juiced (2 tablespoons needed)
  • 1 bundle of fresh parsley (curled or flat leaf, as you wish), chopped fine
  • fresh coriander, chopped
  • olive oil
  • salt, pepper, cumin, and garlic powder
    • box falafel mix (it is my preference to enhance the flavors of a ready-mix but of course you can make falafels using chickpea flour. It is not recommended to start with a can/tin of chickpeas as they are too moist and the falafels will not hold their shape well)
    • 200g self rising flour
    • 200 g Greek yoghurt
    • tzatziki from the store (or make yourself!)
    • TIP: use Vendee yoghurt from Le Petit Vendéen and dry chick peas grown in the Vendée for a true local touch (dry chickpeas must be soaked in water for 24 hours. Then mix well drained chickpeas, fresh herbs (parsley, cilantro, dill), garlic, onion, and spices to food processor and pulse a little bit at a time until mixture resembles coarse flour)

    On the side: hummus and/or tabbouleh
    Garnish: tzatziki and red beet sprouts



    Pita bread

    • combine:
      • 200gr of Greek yoghurt
      • 200gr of self-rising flour
      • a dash of cumin, salt, and pepper
      • some freshly chopped cilantro (coriander) OR parsley
      • NOTE: you can make the flavor what you want e.g. you can also use fennel seeds
    • knead dough until well combined, divide into 2 or 3 portions
    • keep pita bread under a moist paper towel so it doesn't dry out


      • preheat oven to 190C (375F)
      •  combine:
        • falafel mix per box instructions but replace two tablespoons of the water with two tablespoons of lemon
        • enhance the flavor with a generous amount of chopped parsley, some pepper and a little garlic powder. As you can see in the images, I love a lot of parsley but you can adjust to your taste.
        • mix well and set aside until all moisture is absorbed (per box instructions)
      • meanwhile prepare metal baking dish or sheet pan with aluminum foil
      • form balls and place in the baking dish
      • brush with olive oil on all sides and roll through parsley to coat
      • bake for 12-12 minutes on each side until golden

      Bak het pitabrood

      • roll out the dough to a thin pita bread
      • brush medium to hot skillet generously with olive oil and bake pita bread 30 seconds on one side, flip, bake for about 2 minutes, flip again and back for about 1 to 2 minutes more.
        • you can also bake them in the oven at 475F (250C) e.g. on a very hot pizza stone or directly on hot baking sheet for 2 minutes, flip and bake for 1 more minute
        • NOTE: bake pita bread not too much more than 3 minutes or it will be tough


      • pita bread on a plate topped with 3 falafels, tzatziki and red beet shoots
      • add some hummus or tabbouleh on the side
      • serve with hot mint tea