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Healthy Falafel Pita Recipe

Updated on April 7, 2009

If you're ever in Toronto and want to experience the best falafels ever, be sure to visit a little cafe called Tov-Li, located on Bathurst, halfway between Steeles and Finch.

The secret to mouthwatering falafel pitas is a rich, creamy tahini dressing - be sure to make some along with this recipe, and don't be shy in dolloping it on before devouring these healthy falafels.


1 large Yukon gold potato, peeled and diced
1 can of chickpeas (garbanzo beans), drained and rinsed
1 onion, finely chopped
1/2 a cup of fresh parsley, roughly chopped
2 cloves of garlic, minced
1 tablespoon of tahini (sesame paste)
2 teaspoons of freshly squeezed lemon juice
1/2 a teaspoon of turmeric
1/2 a teaspoon of coriander
1 teaspoon of cumin
6 whole grain pitas
Olive oil


Cucumber slices
Tomato wedges
Chopped green onions
Shredded romaine lettuce


1. Steam peeled and diced Yukon gold potato until tender.

2. Combine cooked potato with chickpeas in a bowl and mash together until well homogenized.

3. Add onion, parsley, garlic, tahini, lemon juice, turmeric, coriander, and cumin and mix well.

4. Preheat oven to 350 degrees Fahrenheit. Put pitas on a baking tray and allow them to warm up in the oven - it's best not allow them to get crispy.

5. Use your hands to roll chickpea mixture into small balls - about the size of small figs or walnuts. Place balls on a baking sheet that has been greased with a thin layer of olive oil. Bake balls for 15 minutes. Turn them over and bake for another 15 minutes.

6. To serve, open each pita and fill with 2-3 falafel patties along with garnishes. Add a generous dollop or two or three of tahini dressing. And feel free to add some hummus as well for extra richness and healthy protein content.

Enjoy this super delicious and healthy falafel pita recipe. And if you're a falafel lover, don't forget to visit Tov-Li when you're in Toronto.

Note: To make authentic tahini dressing, we use Artisana's raw and organic tahini.


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Much healthier than deep-fried. I grew up with the falafel trucks on Wall St. in NYC where you can get about 7-8 balls stuffed into a pita pocket for $2. Can't wait to try them, thanks!

I was inspired by your newsletter this morning to make some falafel. I love it so much but haven't had any since I moved to a small town last autumn. When I saw your easy recipe, I knew I could make it even easier! If you would like to see what I did, visit my blog here:

Cheers to you, I love the newsletter, even though I don't comment much.