How to Make Crispy Falafel & Roasted Veggie Pita Pockets
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In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, baking powder, and flour. Pulse to a coarse mixture.
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Form into 12 small falafel balls and chill for 10 minutes.
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Toss cauliflower and carrots with olive oil and place in air fryer at 380°F (193°C) for 8 minutes.
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Add falafel balls to the basket with veggies and air fry another 10-12 minutes, shaking halfway.
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Stuff pitas with falafel, roasted veggies, and a dollop of Greek yogurt sauce if desired.
Pro Tips for Perfect Crispy Falafel & Roasted Veggie Pita Pockets
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of can chickpeas, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Cook in a single layer for even browning, and check a few minutes early since air fryers vary by model.
Frequently Asked Questions
How do I store Crispy Falafel & Roasted Veggie Pita Pockets?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Crispy Falafel & Roasted Veggie Pita Pockets?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for can chickpeas, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
Most air fryers work well. If yours runs hot/cool, adjust the time by a few minutes and cook in a single layer for best browning.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.