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Falafel Pita with Poached Egg

Vegetarian
Comfort Food
Budget-Friendly
Falafel Pita with Poached Egg

Prep Time

50 minutes

Calories

650 kcal (est.)

Difficulty

Medium

Ingredients
  • For Falafel:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • Salt to taste
  • Black pepper to taste
  • Vegetable oil for frying
  • For Tahini Sauce:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 2-3 tbsp water
  • Salt to taste
  • For Assembly:
  • Pita bread
  • Tomatoes, sliced
  • Olives, pitted
  • Fresh mint leaves
  • Eggs (1 per serving)
  • Sumac for sprinkling (optional)
  • Vinegar (for poaching, optional)
Instructions
  1. Combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and pepper in a food processor. Pulse until well combined but still slightly chunky.
  2. Add flour and baking powder, then pulse again until just incorporated.
  3. Form the mixture into small balls or patties.
  4. Heat about 1 to 2 inches of vegetable oil in a deep pan to 350-375°F (175-190°C).
  5. Fry the falafel in batches for 3 to 5 minutes, until golden brown and cooked through. Remove and drain on paper towels.
  6. Whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add 2 to 3 tablespoons of water, whisking until smooth and pourable.
  7. Fill a pot with water and bring to a gentle simmer. Add a splash of vinegar if desired.
  8. Carefully crack an egg into a small bowl, then gently slide it into the simmering water. Poach for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon. Repeat for additional eggs.
  9. Warm the pita bread. Open the pita to create a pocket.
  10. Line the bottom of the pita with sliced tomatoes and fresh mint leaves.
  11. Add several falafel balls into the pita pocket.
  12. Drizzle generously with tahini sauce.
  13. Add a few pitted olives.
  14. Carefully place the poached egg on top.
  15. Sprinkle with sumac if desired. Serve immediately.
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