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Home » Dinner » Deconstructed Falafel Pita Tacos

Published: Jan 17, 2019 · Modified: Mar 31, 2019 by Karly · This post may contain affiliate links

Deconstructed Falafel Pita Tacos

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There’s no need to spend hours prepping and frying falafel balls when you could whip up these Deconstructed Falafel Pita Tacos in under 20 minutes. Enjoy the full flavors of the Mediterranean for dinner tonight!
overhead view of two plates of deconstructed falafel pita tacos with lemon slices and two small bowls with salt and herbs.

I love me some falafel action. Really I do. Crispy on the outside, soft and unbelievably flavorful inside.

But. They can be a pain in the ass to make. You have to wash and thoroughly dry the chickpeas, wash and thoroughly dry the herbs (I mean it, like you have to squeeze every last drop of liquid out of everything), heat an insane amount of oil to the perfect temperature, and after forming the balls, hope they don’t fall apart in the oil.

Clearly I don’t know this from personal experience, right? Eeeeee.

side view of a skillet with lightly fried chickpeas for deconstructed falafel pita tacos.side view of two plates with deconstructed falafel pita tacos, backlit, with lemon slices.

so what is this anyway?

It’s the spirit of falafel, but deconstructed! It’s super fast to make, so it’s weeknight approved!

We’re using essentially all of the same ingredients, but instead of whizzing them up in a food processor and frying them up, we just season and lightly crisp the chickpeas and top them a hearty pile of herbs.

  • Lightly fry seasoned chickpeas in a couple tablespoons of olive oil, reducing fat and calorie content
  • Top with a heaping pile of parsley and cilantro, like you’d find inside of traditional falafel

view of a forearm holding a deconstructed falafel pita taco.overhead view of a plate of deconstructed falafel pita tacos with lemon slices and three little bowls of garnishes.

customize it!

The really nice thing about these falafel pita tacos is that you can easily customize them!

  • I like to make my traditional hummus and add avocado, but you can use store-bought, and even a different flavor
  • I opted for some flatbread that I sliced in half (similar), but you could use naan or any variety of pita
  • I love whipping up my homemade tzatziki (it gives me an excuse to make some Greek lamb bowls too!), but these falafel pita tacos also taste amazing with a drizzle of tahini dressing

straight forward view of a woman holding a plate of deconstructed falafel pita tacosstraight forward view of a woman holding a plate of deconstructed falafel pita tacos.

If you watched my Instagram Stories the other day, you got to see me whip up these simple tacos in minutes. Just season, lightly fry, pile it on, and devour.

A new fave taco with a fun, funky flavor. If you need a taco but aren’t in the mood for my fan-fave Carne Asada Mexican Street Tacos, hit up these deconstructed falafel pita tacos and enjoy!

overhead view of a plate of deconstructed falafel pita tacos with two small bowls of garnishes.

Deconstructed Falafel Pita Tacos

There's no need to spend hours prepping and frying falafel balls when you could whip up these Deconstructed Falafel Pita Tacos in under 20 minutes. Enjoy the full flavors of the Mediterranean for dinner tonight!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 531kcal
Author: Karly Gomez

Ingredients

  • 2 tablespoons olive oil
  • 1 (15 oz) can chickpeas drained and rinsed
  • 2 cloves garlic minced
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons ground coriander
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 4 pitas
  • 1 cup avocado hummus
  • 1 cup english cucumber diced
  • 1 cup roma tomato diced
  • ¼ cup tzatziki
  • â…“ cup curly parsley minced
  • â…“ cup cilantro minced
US Customary - Metric

Instructions

  • Heat the olive oil in a large skillet over medium heat. In a medium-sized bowl, combine the chickpeas, lemon zest, lemon juice, coriander, salt, and cumin and toss gently to coat. Add the chickpeas to the skillet and cook until lightly browned and crispy on the outside, around 10 minutes.
  • Divide the hummus between the 4 pitas, then add the cucumber and tomato. Add the chickpeas, then drizzle with tzatziki and top with a heaping pile of parsley and cilantro. Serve immediately.

Nutrition

Calories: 531kcal | Carbohydrates: 73g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1783mg | Potassium: 641mg | Fiber: 14g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 14.2mg | Calcium: 169mg | Iron: 6.2mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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Comments

  1. wilhelmina says

    January 25, 2019 at 8:42 pm

    5 stars
    This looks extraordinary! I can’t wait to give these a shot!!!

    Reply
  2. April says

    January 25, 2019 at 8:16 pm

    5 stars
    yaaassssss! This is the kind of recipe I never knew I needed in my life. SO GOOD.

    Reply

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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