Falafel Pita Bowls with Lemon Pickles and Yogurt Sauce

Now, that’s a really long name, isn’t it?

And this one happens to be quite a long recipe, too – not that it’s any difficult to make – but it’s worth every minute you spend in the kitchen.

I’d been wanting to make homemade pitas for a long, long while. I tried my hand at them about 7 years ago and they turned out perfect, we all loved them, but for some reason I can’t explain, I didn’t really try to make them again. Weird, right? Especially when they’re so easy to make and turn out so soft and fluffy.

This time, I decided to push myself hard and make these utterly delicious pita bowls entirely from scratch.

With homemade:

  • Pita bread
  • Falafels (and a super quick version, at that!)
  • Lemon pickle
  • Tzatziki (cucumber yogurt sauce)
  • Red onion pickle
  • Tabbouleh inspired salad
  • Spiced fries
  • Hummus

As you can see, this is quite an intensive post, as I’ve included the recipes for all of those components. Definitely not the kind of meal to quickly put together on a weeknight, when you’ve just arrived home from a full day of university/work… But you never know when you’ll be throwing your next dinner party, and what a better way to impress your guests than with these colourful bowls? They surely won’t believe that you’ve made everything yourself, will they?

In order to make things easier for all of us, I tried to keep the ingredient list as short as I possibly could. Granted, with so many recipes involved, there are plenty of ingredients needed, but good thing is that almost all of them are things we all tend to keep in our kitchen. Nothing too fancy or two weird!

While the bowls take quite a long time to make (and worst of all, so many dishes to wash UGH), all of the components make for really decent leftovers, so if you hmmm happen to make these bowls without the prospect of a dinner party in the horizon and plan to keep them all for yourself… you’re guaranteed to have pretty awesome leftovers!

Last but not least, I’m going to stop talking (typing, more like) and let you get to the recipe! Though first I wanted to thank the Jamie Oliver blog for the lemon pickle inspiration (although I changed many of the ingredients, since some of them are things I don’t usually keep around) and The Kitchn for the pita recipe, which is super foolproof and easy to make.

The hummus recipe is my go-to recipe, a creamy, luscious, rich hummus so good that you could eat it with a spoon alone… Although I’ll have you know, that it’s even more incredible on top of some freshly baked pitas *wink wink*.

Onto the recipe now! I really hope you all enjoy it! Let me know if you give it a go!

Falafel Pita Bowls with Lemon Pickles and Yogurt Sauce

Falafel Pita Bowls with Lemon Pickles and Yogurt Sauce


  • For the pitas:
  • 240g warm water
  • 25g fresh yeast
  • 320-350g white flour
  • 2 teaspoons salt
  • 20g olive oil
  • -
  • For the falafels:
  • One (400g) can of chickpeas
  • 35g breadcrumbs
  • 2 garlic cloves
  • 25g olive oil
  • 1/4 teaspoon ground cumin
  • A handful of fresh parsley
  • Salt, to taste
  • -
  • For the yogurt sauce:
  • 200g yogurt (unsweetened, any kind will do)
  • 1/2 small cucumber, peeled
  • Juice from 1/2 lemon
  • A small handful of fresh dill
  • Salt, to taste
  • -
  • For the fries:
  • 3 medium potatoes
  • 20g olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/8 tsp. ground cumin
  • -
  • For the lemon pickle:
  • 2 lemons
  • 2 tablespoons olive oil
  • 3-4 small cayenne peppers (dry)
  • 3 bay laurel leaves
  • 1/4 teaspoon ground cumin
  • 25g sugar
  • -
  • For the salad:
  • 3 ripe tomatoes
  • 1 small cucumber
  • A handful of fresh parsley
  • Juice from half a lemon
  • A drizzle of olive oil
  • Salt, to taste
  • -
  • For the onion pickle:
  • 1 small red onion
  • 75g water
  • 25g apple cider vinegar
  • 1 tablespoon sugar
  • -
  • My hummus recipe


  1. For the pitas:
  2. Mix water and yeast and let mixture chill for 5 minutes while you whisk flour, olive oil and salt.
  3. Stir the water and yeast mixture into the flour bowl and mix until thoroughly combined.
  4. Let dough chill for 5 minutes and then proceed to dust a clean surface with a bit of extra flour and knead the dough for 6-7 minutes, until it's no longer sticky.
  5. Form a ball, put it inside a bowl covered with a clean towel and let it rise for 45 minutes.
  6. Then, deflate the ball and separate it into 5-6 smaller balls.
  7. Flatten each ball to give them a pita shape and let them rest for an extra 30 minutes.
  8. Place a non-stick pan in high heat and when it's really, really hot, add pitas (one at time) to the pan and cook until both sides are bubbly and golden.
  9. Pitas will keep well in an airtight container for 4 days.
  10. -
  11. For the falafels:
  12. Rinse the chickpeas well and then add all of the ingredients to a food processor and pulse until mixture is smooth.
  13. The batter should be just fine as it is, but if it's too dry, add a bit more oil, and if it's too liquid, add a bit more of breadcrumbs.
  14. Divide the dough into smaller balls.
  15. Place them in a baking tray lined with parchment paper and bake at 200ºC (400F) for 10-12 minutes or until golden.
  16. -
  17. For the yogurt sauce:
  18. Grate the cucumber and mince the dill.
  19. Mix together all of the ingredients until smooth and set aside to chill in the fridge while you prepare the rest of the ingredients.
  20. This sauce will keep well in the fridge for 4 days.
  21. -
  22. For the lemon pickle:
  23. Chop the lemons into smaller pieces.
  24. Heat olive oil in a pan, and when it's warm, add cumin, cayenne peppers and bay leaves and sautee them for 5 minutes.
  25. Add lemon and sugar and cook on low for 15-18 minutes until soft.
  26. -
  27. For the onion pickle:
  28. Mix together water, vinegar and sugar.
  29. Slice the onion and wash it REALLY well. This is really important to avoid cross contamination as homemade pickles aren't as acidic as store-bought and there's the risk of pathogen growth if you keep them in the fridge for a long time. If you're worried, you can make smaller batches and keep them for no longer than 2 weeks.
  30. Fill a jar with the onion and the vinegar mixture and cook on a crockpot on low for 2-3 hours (depending on the size of the jar, mine took only 2 because it was small).
  31. Wait at least 8 hours before opening.
  32. Worry not, I'll be posting a full post dedicated to homemade pickles shortly.
  33. -
  34. For the fries:
  35. Wash the potatoes well and cut them into wedges (you can peel them, but I prefer not to).
  36. Mix olive oil with spices and salt and cover the potatoes with this mixture.
  37. Bake at 200ºC (400F) for 40-45 minutes.

I really hope you guys enjoy these as much as we did!

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