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Spicy Chickpea Pita Pockets Recipe

Spicy Chickpea Pita Pockets recipe


This is a yummy sandwich with spicy chickpeas and veggies in a pita. You make chickpea patties and cook them until they're crispy. Then you put them in a pita with a tasty slaw and sauce. It's a fun meal!


250 g Dried Chickpeas, soaked overnight
1 Large Red Onion, quartered
1 Small Yellow Pepper, chopped
2 Cloves of Garlic
1 Handful of Cilantro
2 Tsp Ground Smoked Paprika
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/2 Tsp Cayenne Pepper
4 Tbsp All-Purpose Flour
1 Tsp Baking Powder
1 Tsp Sea Salt
1/2 Red Cabbage, shredded
2 Tbsp Tahini
1 Lemon, juiced
1/2 Cucumber, sliced
4 Whole Wheat Pittas
Vegetable Oil for frying
1 Tbsp Sesame Seeds


Soak the chickpeas overnight in a bowl of water.
Drain and dry the soaked chickpeas. In a food processor, combine chickpeas, quartered red onion, yellow pepper, garlic, cilantro, smoked paprika, ground cumin, ground coriander, cayenne pepper, all-purpose flour, baking powder, and sea salt. Process until the mixture is smooth and holds together when squeezed.
Form the mixture into small patties and sprinkle sesame seeds on both sides.
Heat a generous amount of oil in a pan over medium heat. Fry the patties for about 3 minutes on each side until golden and crispy. Drain on paper towels.
Toast the whole wheat pittas and cut them open to create a pocket.
For the slaw, mix the shredded red cabbage with tahini and lemon juice in a bowl. Season with salt to taste.
Fill each pitta pocket with the crispy chickpea patties, slaw, and cucumber slices. Serve immediately.

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