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Crispy Baked Falafel Pita Wraps Recipe Easy Homemade with Pickled Turnip

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A healthier, oven-baked falafel recipe that delivers crispy, flavorful falafel balls paired with tangy pickled turnip, fresh veggies, and tahini sauce in warm pita pockets. Perfect for a quick, fuss-free Mediterranean-inspired meal.

Ingredients

Scale
  • 1 cup dried chickpeas (about 200g), soaked overnight and drained
  • 1 cup fresh parsley, tightly packed, chopped
  • ½ cup fresh cilantro, chopped (optional)
  • 1 small yellow onion, finely chopped or grated
  • 3 large garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1½ teaspoons salt, or to taste
  • ½ teaspoon baking soda
  • 3 tablespoons all-purpose flour or chickpea flour (optional, if mixture too wet)
  • 2 tablespoons olive oil, for brushing
  • For the Pickled Turnip:
  • 1 medium turnip, peeled and sliced into thin strips
  • ½ cup white vinegar
  • ½ cup water
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • For Serving:
  • 4 large pita bread pockets, warmed
  • Tahini sauce (prepared or homemade with tahini, lemon juice, garlic, and water)
  • Fresh veggies: sliced cucumber, tomato, and lettuce

Instructions

  1. Soak the chickpeas in plenty of water overnight (at least 12 hours).
  2. Drain and rinse the soaked chickpeas well under cold water.
  3. In a food processor, pulse chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, paprika, salt, and baking soda in short bursts until coarse but holds together when pressed. Avoid over-processing.
  4. Transfer mixture to a bowl. If too wet or crumbly, gradually add up to 3 tablespoons flour and mix gently.
  5. Cover and refrigerate the mixture for 30 minutes to firm up.
  6. Prepare pickled turnip by combining vinegar, water, salt, and sugar in a jar or bowl. Add sliced turnip strips and marinate at least 20 minutes in the fridge.
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone baking mat.
  8. Shape falafel mixture into tight balls or patties about 1.5 inches (4 cm) in diameter and place on the baking sheet.
  9. Lightly brush each falafel ball with olive oil.
  10. Bake for 20-25 minutes, flipping halfway through, until golden and crisp.
  11. Warm pita pockets and stuff with baked falafel, pickled turnip, fresh veggies, and drizzle with tahini sauce.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Pulse mixture in short bursts to avoid paste texture. Chill mixture before shaping to help hold together. Brush falafel with olive oil for crispness. Flip halfway through baking. Optional broil 1-2 minutes for extra crispness. For gluten-free, use chickpea flour instead of all-purpose flour. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispness. Pickled turnips keep well refrigerated for weeks.

Nutrition

Keywords: falafel, baked falafel, pita wraps, pickled turnip, Mediterranean, healthy falafel, vegetarian, vegan, gluten-free option

Find it online: https://prismtaste.com/crispy-baked-falafel-pita-wraps-recipe-easy-homemade-with-pickled-turnip/