I can’t help but declare my love for the humble falafel. How these little chickpea marvels transform from a spiced, unassuming mixture into golden, crunchy orbs of deliciousness never ceases to amaze me. They’re the real stars of this dish and making this Falafel Pocket from scratch brings a sense of pride that only fellow DIY foodies can truly understand.
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How to make Falafel Pocket
A Falafel Pocket is a popular Middle Eastern dish where falafel (deep-fried balls or patties made from ground chickpeas, fava beans, or both, mixed with herbs and spices) is stuffed into a pita bread pocket.
Ingredients:
- 2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/4 cup whole wheat flour (optional for flavor)
- 2 1/2 – 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions:
- Activate the Yeast: In a small bowl, dissolve the yeast and sugar in 1/2 cup of warm water (about 105°F-115°F). Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour (if using), 2 1/2 cups of all-purpose flour, and salt. Add the activated yeast mixture, olive oil, and about 3/4 cup of additional warm water. Mix until the dough comes together, adding more flour a tablespoon at a time if it’s too sticky or a bit more water if it’s too dry.
- Knead the Dough: Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on a medium setting.
- First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours or until it doubles in size.
- Shape the Pitas: Punch down the dough to release any air bubbles. Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then flatten it into a disk. On a lightly floured surface, roll each disk into a circle about 1/4 inch thick.
- Second Rise: Place the shaped pitas on a floured surface or parchment paper, cover them with a towel, and let them rest for another 20-30 minutes. They should puff up slightly.
- Bake the Pitas: While the pitas are having their second rise, preheat your oven to 475°F (245°C). If you have a baking stone, put it in the oven to preheat as well. Otherwise, a baking sheet will work. Place 2-3 pitas (or as many as can fit without crowding) directly on the stone or baking sheet. Bake for 2-3 minutes until they puff up, then flip and bake for another 1-2 minutes. The pitas should be puffed and lightly browned but still soft.
Tips for the Perfect Falafel Pocket:
- Rolling Thickness: Be sure to roll the dough to the right thickness. Too thin, and the pita won’t puff up to create a pocket. Too thick, and it might not cook evenly.
- Oven Temperature: Ensure your oven is properly preheated to the right temperature. A hot oven is crucial for the steam to form inside the dough, which creates the pocket.
- Storage: Pita bread can be stored in an airtight container at room temperature for a few days or frozen for longer storage. If it loses its softness, you can briefly reheat it in the oven or on a skillet to make it pliable again.
Final Thoughts
By being aware of these potential substitutes, you can customize your falafel pockets to cater to different dietary needs or just experiment with flavors and textures.
More Falafel Recipes:

Ingredients
- 2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/4 cup whole wheat flour (optional for flavor)
- 2 1/2 - 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast and sugar in 1/2 cup of warm water (about 105°F-115°F). Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour (if using), 2 1/2 cups of all-purpose flour, and salt. Add the activated yeast mixture, olive oil, and about 3/4 cup of additional warm water. Mix until the dough comes together, adding more flour a tablespoon at a time if it's too sticky or a bit more water if it’s too dry.
- Knead the Dough: Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on a medium setting.
- First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours or until it doubles in size.
- Shape the Pitas: Punch down the dough to release any air bubbles. Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then flatten it into a disk. On a lightly floured surface, roll each disk into a circle about 1/4 inch thick.
- Second Rise: Place the shaped pitas on a floured surface or parchment paper, cover them with a towel, and let them rest for another 20-30 minutes. They should puff up slightly.
- Bake the Pitas: While the pitas are having their second rise, preheat your oven to 475°F (245°C). If you have a baking stone, put it in the oven to preheat as well. Otherwise, a baking sheet will work. Place 2-3 pitas (or as many as can fit without crowding) directly on the stone or baking sheet. Bake for 2-3 minutes until they puff up, then flip and bake for another 1-2 minutes. The pitas should be puffed and lightly browned but still soft.