Baked Falafel Pitas

Pulse the falafel mixture just until it looks finely chopped and holds together when pressed. Stop before it becomes a smooth paste; a little texture keeps baked falafel from turning dense. If the mixture feels loose, let it rest for 5 to 10 minutes so the oats can absorb moisture before shaping.

Start by laying out the chickpeas, oats, onion, garlic, herbs, lemon, cucumbers, tomatoes, and seasonings so everything is ready before blending.

The falafel mixture comes together in the food processor with chickpeas, red onion, garlic, parsley, cumin, baking powder, oats, salt, and pepper; pulse it until it is finely chopped but still has some texture.

While the falafel bakes, chop the cucumbers and tomatoes for a fresh topping, then mix a quick homemade tzatziki with Greek yogurt, grated cucumber, lemon, dill, garlic, salt, and pepper.

Once everything is ready, warm the pita, spread on the tzatziki, add the baked falafel, and finish with the cucumber-tomato topping.

Use slightly damp hands and press the mixture into small, firm patties instead of loose scoops. Smaller patties bake more evenly, flip more easily, and fit better inside pita. If the edges crack, press the mixture together more firmly rather than adding liquid.

Squeeze the grated cucumber well before stirring it into the yogurt. That one step keeps the tzatziki thick enough to spread inside the pita instead of dripping through the bread. Make the sauce while the falafel bakes so the garlic, lemon, and dill have a few minutes to settle.

Warm the pita right before serving so it bends without tearing. Spread tzatziki on the pita first, add the warm falafel, then spoon the cucumber tomato topping in last. Keeping the juicy topping for the end helps the pita stay sturdier.

Bake the falafel up to 4 days ahead and store it separately from the sauce, pita, and chopped vegetables. The tzatziki can be made 1 to 2 days ahead. For leftovers, rewarm the falafel in the oven or air fryer, then assemble the pitas fresh.

Use whole-grain pita for more fiber, serve the baked falafel over greens or rice for a bowl version, or add pickled onions, shredded lettuce, feta, or extra herbs for more contrast. If you want a milder sauce, use less grated garlic in the tzatziki.

These pitas are filling on their own, but they also work with a simple side salad, roasted vegetables, lentil soup, fruit, or extra cucumber tomato topping. For a family-style dinner, set out the warm falafel, pita, tzatziki, and topping separately so everyone can build their own.