Mini falafel and pita pockets

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These super adorable mini pita pockets with falafels are easy to make and healthy. I accidentally found a pack of mini pitas in a bakery and just wanted to create something interesting with it. They were soft and delicious. 

I find falafels very tricky, especially the texture. Eventually, I end up doing a heat test to check whether it will hold shape while frying. I used labneh in two ways for this recipe: one as a binder in the falafels and next as a spread. You could use any hummus as a spread. Crispy falafels with soft pita and creamy labneh are great for lunchboxes and picnic baskets. The best way to enjoy is to assemble right before eating. Add some fresh veggies or just lettuce for the crunch.

Try these pita pockets, and thank me later.

photo of Mini Pita Falafel Pockets
Recipe of Mini Pita Falafel Pockets

Preparation time: 15 minutes
Cooking time: 10-15 minutes
Serves: 10 mini sandwiches


  • Chickpeas 200 gms
  • Onion 1
  • Garlic 3 cloves
  • Chili 1
  • Coriander ½ cup
  • Cumin powder 1 tsp
  • Lemon juice 2 tbsp
  • Labneh 2 ½ tbsp
  • Paprika ½ tsp
  • Salt and pepper


  • Mini pita breads 10 
  • Labneh 2 tbsp
  • Cucumber 1


  1. Soak the chickpeas in water for at least 2-4 hours.
  2. Place the ingredients for the falafels in a blender and pulse. The texture must be coarse yet able to bind. You can give them the desired shape.
  3. And fry to crisp golden.
  4. Cut open the bread to make a perfect pocket.
  5. Apply some labneh, place the slices of cucumber, and a falafel. Enjoy.

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