One of the greatest joys of cooking is how a few simple pantry staples can be turned into a hearty, exciting vegan lunch recipe. That’s exactly how I see these crispy vegan falafel pittas—made from simple chickpeas but bursting with layers of flavour and colour. The concept sprang from busy weeknights and weekend lunches alike, where I wanted a no-fuss quick vegan lunch recipe that could still steal the spotlight. With crunchy, golden falafel, a tangy slaw, and the soft embrace of a warm pitta, you get a little taste of vegan street food vibrancy right at your kitchen table. It’s a vegan lunch recipe I return to time and again because it celebrates the best of vegan recipes and lacto vegetarian recipes in a single bite. From first crunch to final drizzle, these crispy vegan falafel pittas are an effortless way to bring everyone around the table with appetites (and smiles) in tow.
Recipe:
Serves: 4
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Ingredients:
Falafel
2 x 400 g tins of chickpeas (drained and rinsed)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin Use Code: PLANTIFUL20
1 teaspoon ground coriander Use Code: PLANTIFUL20
½ teaspoon smoked paprika (optional) Use Code: PLANTIFUL20
2 tablespoons chopped fresh parsley or coriander (optional)
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons plain flour (or a gluten-free alternative)
Vegetable oil for shallow frying (e.g. rapeseed or sunflower oil)
Coating
50 g plain flour
100 g breadcrumbs (panko or standard)
120 ml plant-based milk (such as soy or almond)
½ teaspoon salt
¼ teaspoon black pepper
Vegan Slaw
150 g white cabbage, thinly shredded
1 medium carrot, grated
½ red onion, thinly sliced
2 tablespoons vegan mayonnaise (or use a simple dressing of olive oil and vinegar)
Pinch of salt and pepper to taste
Assembly & Extras
4 large pitta breads (lightly toasted)
1 cucumber, thinly sliced
60 g rocket or mixed salad leaves
Hot sauce or sriracha (to drizzle)
Extra vegan mayonnaise, vegan yoghurt, or chilli sauce (optional)
Method:
Place the chickpeas, chopped onion, minced garlic, ground cumin, ground coriander, smoked paprika (if using), fresh herbs, salt, and black pepper in a food processor (I use the Ninja BN650U Food Processor with Auto-IQ because its Auto-IQ programmes help maintain an even, slightly chunky blend—vital for great falafel). Pulse just until everything is combined, then transfer to a bowl to avoid over-blending into a paste.
Stir in the 3 tablespoons of plain flour to help bind the falafel mixture. If it seems too wet, add an extra tablespoon. Divide into 4–6 portions, depending on how large you’d like them, and flatten each portion into a round, about 2 cm thick.
Set out three shallow bowls or plates: one with 50 g of plain flour mixed with the ½ teaspoon salt and ¼ teaspoon pepper, another with the plant-based milk, and a third with the breadcrumbs. Dip each falafel round into the flour, then into the milk, and finally coat it thoroughly with breadcrumbs.
Heat a generous drizzle of vegetable oil in a frying pan over medium-high heat. Once the oil is hot, add the crumbed falafel in batches, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side, or until golden brown and crispy. Transfer to kitchen paper to drain any excess oil.
In a bowl, combine the shredded cabbage, grated carrot, and thinly sliced red onion. Stir in 2 tablespoons of vegan mayonnaise (or olive oil and vinegar), then season with salt and pepper. Adjust any flavours to your liking.
Gently warm or toast the pitta breads so they’re pliable. Slice each open and spread a little vegan mayo or chilli sauce inside if you’d like. Add a handful of rocket or salad leaves, then nestle in a crispy falafel round. Layer on cucumber slices, followed by a generous scoop of rainbow slaw. Drizzle with hot sauce or sriracha to taste. For an extra creamy kick, add a final swirl of vegan mayo or yoghurt.
Enjoy these stuffed crispy vegan falafel salad pittas hot, when the falafel is at its crispiest. They make a filling, flavour-packed meal that’s easy enough for weeknights yet special enough for a relaxed weekend quick vegan lunch.
Additional Tips:
Baking Option: For a lighter alternative, arrange the falafel rounds on a lightly greased tray in a 220°C (fan 200°C) oven for 15–20 minutes, flipping halfway through. They won’t be quite as crisp as the fried version, but you’ll still get a lovely golden finish.
Freeze for Later: Make a double batch of falafel, then freeze the uncooked rounds on a lined tray. Once solid, transfer them to a freezer-safe container. Cook directly from frozen, either frying or baking, with a few extra minutes added to the time.
Extra Freshness: Include sliced peppers, red onions, or even pickled radishes for extra crunch and brightness. A sprinkle of fresh herbs—like mint or basil—can also add a refreshing twist.
Sauce Swaps: If you’re not a fan of hot sauce, try a drizzle of tahini dressing or vegan garlic aioli. For an extra citrusy kick, squeeze some fresh lemon juice over the assembled pittas.
Allergy information / alternatives:
Gluten-Free: Use gluten-free flour and breadcrumbs in the falafel and verify the pitta bread is gluten-free. Alternatively, serve the falafel in lettuce wraps or on top of a salad.
Soy-Free: Choose a soy-free plant-based milk (such as oat or coconut) and check sauce labels. Coconut yoghurt also works well as a creamy topping.
Nut-Free: This Vegan recipe is naturally nut-free, but be sure to read labels on any store-bought sauces or ingredients that could contain hidden nuts.
Nutritional Information (per serving):
Calories: ~550 kcal
Protein: ~18 g
Fat: ~20 g
Carbohydrates: ~70 g
Sugar: ~8 g
Salt: ~2.5 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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