Falafel Gyro

This homemade falafel gyro recipe is a perfect vegetarian alternative to traditional gyros. Serve them as is or inside a warm pita with tzatziki sauce.

5 from 1 vote

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Prep Time 15

Cook Time 15

Cooling Time 1

Total Time 1 30

Course Dinner, Lunch, Main Course

Cuisine Mediterranean, Middle Eastern

Servings Pitas

Calories 304 kcal

Equipment

Ingredients

For the Falafels:

1½ cup dried chickpeas
¼ cup water, plus more for soaking
4 cups fresh parsley
¼ medium yellow onion, finely chopped
1 teaspoon lemon zest
1 tablespoon all purpose flour
¾ teaspoon baking powder
2 teaspoons kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 egg whites
¼ cup oil

For the Gyros:

4 pitas, split in two
tzatziki sauce
2 cups lettuce, Spring mix, or arugula
½ medium red onion, thinly sliced
1 medium tomato, sliced

Instructions

For the Falafels:

Add the dried chickpeas to a large mixing bowl and submerge them in water. Cover and soak the chickpeas overnight.
Add the fresh parsley to the bowl of a food processor and pulse until chopped. Drain and rinse the soaked chickpeas and transfer them to the processor with the onion, lemon zest, water, flour, baking powder, and spices. Process until the ingredients combine.
Tip: Scrape down the sides as needed.
Add the egg whites to a mixing bowl and whip using a whisk or hand mixer until peaks form. Transfer the mixture to the food processor and fold it in. Cover and set it aside for 1 hour.
Set a wire rack into a rimmed baking sheet (or a plate with paper towels). Then, form the falafel mixture into small balls, about 1-2 inches in size.
Warm the oil in a large skillet over medium heat. Working in batches, use a slotted spoon to arrange the falafels into the hot oil - careful not to overcrowd the pan. Cook them for 2-3 minutes or until the underside is golden brown.
Flip and continue cooking for 2-3 minutes until crispy. Transfer them to a wire rack (or plate) to remove excess oil and repeat with the remaining ingredients.

For the Gyro:

Warm the pita bread in a grill pan, skillet, or a rimmed baking sheet.
Spread tzatziki over the pita and add a layer of lettuce. Top with tomatoes, red onions, 1-3 falafels, and more tzatziki sauce.

Notes

Expert Tips:

Opt for dried chickpeas soaked overnight (12-24 hours) instead of canned ones. Canned chickpeas are softer and can result in a mushy falafel mix. I have tried this recipe with canned chickpeas, and they fell apart easier than falafels made with dried chickpeas.
You can skip whisking the egg whites, but the extra step gives the falafels a perfect texture.
When blending the falafel mixture in the food processor, pulse the mixture in short bursts. You want a coarse texture, not a smooth paste. Over-processing results in a dense and heavy falafel.
Once the dough is chilled, roll the mixture into 1-2-inch balls. If you're using them to fill pita bread, don't make them bigger than 1 inch. I did this the first time I made them, and they kept falling out of the bread, making it difficult to eat. Use an ice cream scoop for more uniform balls.
Don't forget to warm the pitas before assembling the sandwiches to prevent the bread from breaking apart when wrapping.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!