1-First Step: Prepare the Falafel Base If making falafel from scratch, soak 1 cup dried chickpeas overnight in plenty of water. After soaking, drain thoroughly to prevent soggy falafel. Blend soaked chickpeas with ½ cup fresh parsley, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon salt, and ½ teaspoon baking powder until the mixture is coarse but sticks together. Let the mixture rest for 30 minutes to firm up.

2-Second Step: Form and Cook Falafel Shape the falafel mixture into small balls or patties. If it’s too loose, add a small amount of chickpea or all-purpose flour to help binding. Heat olive oil in a pan over medium heat and fry falafel for 3-4 minutes on each side until golden and crispy. Alternatively, bake falafel at 375°F (190°C) for 15-20 minutes for a healthier option.

3-Third Step: Prepare the Fresh Vegetables and Herbs While the falafel cooks, thinly slice ⅓ medium tomato, ⅓ medium onion, and 3 small radishes. Roughly chop a handful each of fresh parsley and mint leaves. Rinse and chop Lebanese pickles to fit inside pita.

4-Fourth Step: Warm the Pita Bread Lightly warm the fresh Lebanese pita bread by wrapping in foil and heating briefly in an oven or toaster. This makes the pita soft and pliable for folding around the fillings.

5-Fifth Step: Assemble the Sandwich Carefully split the pita bread into two halves and place on parchment paper for easy wrapping. Layer 3 falafel balls on the bottom half, pressing slightly to break apart for easier layering. Add parsley, mint, radish slices, tomato, and onion on top of the falafel. Arrange the Lebanese pickles to your liking. Drizzle generously with tarator (lemon tahini sauce).

6-Final Step: Fold and Serve Fold the bottom edge of the pita over the filling, then fold in the sides and roll it up like a burrito. Wrap the sandwich in parchment paper and twist the ends to secure it. Serve immediately to enjoy the contrast of crispy, fresh, and tangy flavors, or pack for lunch to enjoy later.