This easy, satiating sandwich is packed with flavor. And with protein-packed falafel as the main event, it's sure to keep you satisfied for hours. Great for lunches!This recipe is written for one half of a pita per person. However, feel free to warm up 2 more pieces of bread for bigger appetites.
Make the falafel recipe & tahini dressing.(While the falafel cooks, it's a good time to cut the veggies for this dish.)
Cut warmed pita in half using kitchen shears or a knife. (If you're using a different type of flatbread, don't cut it. Just use it like a wrap.)
Open the pita pockets with your fingers. Stuff each pocket with chopped romaine, cherry tomatoes, cucumbers, pickled red onions, about 3 falafel, and cilantro.
Finish each pocket with a drizzling of lemon tahini dressing.
Notes
Directions for warming the pita breadWarm the pita bread in the oven, skillet, microwave, or air fryer.
To heat in the oven, bake at 325 degrees for 5 to 10 minutes.
To heat in a skillet, warm for a couple minutes on each side.
To heat in the air fryer, cook at 360 degrees for about 4 minutes, stopping halfway through to flip the pita bread.
To heat in the microwave, warm for about 30 seconds, stopping halfway through to flip.
How to store leftoversWrap any leftover pita pockets in plastic wrap. Or put them in a resealable storage bag. They will last about 3 days in the refrigerator.You can enjoy them cold. Or pull out the falafel & reheat it separately.Reheat falafel in the air fryer by cooking at 360 degrees for about five minutes or until warmed throughout.Leftover tahini dressing will keep in an airtight covered container in the refrigerator for 5 days.It will thicken as it cools. So when you’re ready to use it again, add a splash of water and/or lemon juice and stir until it reaches your preferred viscosity. If needed, add another pinch of salt.