This recipe is a delightful fusion of sweet and savory flavors, combining the sweetness of perfectly roasted plantains with the satisfying crunch of homemade falafel. It's a quick, easy, and incredibly flavorful meal that's perfect for a weeknight dinner or a casual lunch. My friend Sarah introduced me to this amazing combo, and I've been hooked ever since!

This recipe is incredibly versatile. You can easily adjust the spices in the falafel to your liking. Experiment with different herbs and additions to find your perfect balance of flavors! And don't be afraid to get creative with the toppings. A squeeze of lemon juice adds extra zing, while a drizzle of harissa paste brings a fiery kick. It's your pita, so make it your own!

Plantain and Falafel Pita

Name: Plantain-and-Falafel-Pita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Caribbean
Ingredients: 2 medium Plantains; 2 tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Pepper; 1 15-ounce can Chickpeas (canned), drained and rinsed; 1/2 small, finely chopped Onion; 2 cloves, minced Garlic; 1/4 cup, chopped Parsley; 1 tsp Cumin; 1/2 tsp Coriander; 1 tsp Baking powder; 1/4 cup Flour; 1/2 tsp Salt; 1 Pita bread; 2 tbsp Tahini sauce or hummus (optional)

This Plantain and Falafel Pita is a delicious and easy-to-make recipe that combines the sweetness of roasted plantains with the savory flavor of crispy falafel. A truly satisfying meal!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

First things first, preheat your oven to 400°F (200°C). This is crucial for perfectly roasted plantains.
Peel and slice your plantains. I usually aim for about 1/2-inch thick slices; any thicker and they might not cook through properly. If your plantains are really ripe, they'll be super sweet, almost bordering on mushy, which is what we want!
Toss the plantain slices with a little olive oil (about 2 tablespoons for a 1x recipe), salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, flipping halfway through. You'll know they're done when they're tender and slightly caramelized. They should be easily pierced with a fork.
While those are roasting, let's tackle the falafel. Combine all your falafel ingredients in a large bowl. I like to use my hands to really get everything mixed well - it's oddly satisfying. Make sure everything is nicely incorporated.
Form the mixture into small patties, about 1 inch in diameter. Don't make them too big or they won't cook evenly. If the mixture is too wet, you might need to add a little more flour – just a tablespoon at a time until it's easy to handle.
Heat up about 1/4 inch of olive oil in a frying pan over medium-high heat. Once the oil shimmers, it's ready. Carefully add your falafel patties to the pan, making sure not to overcrowd it; work in batches if necessary.
Fry the falafel for about 3-4 minutes per side, or until they're golden brown and crispy. They should be firm to the touch and beautifully browned. Remove them from the pan and place them on a paper towel to drain excess oil.
Warm your pita bread. You can do this in a dry skillet, in the oven, or even just by microwaving it for a few seconds. Just make sure it's nice and warm and pliable.
Now for the assembly! Stuff your warm pita bread with the roasted plantains and crispy falafel. I like to add a dollop of tahini sauce or hummus and a sprinkle of fresh herbs – parsley, cilantro, or even mint would be amazing. Get creative!
And there you have it! Your Plantain and Falafel Pita is ready to be devoured. Enjoy!

📝 Notes

If your chickpeas are quite dry, you may want to add a tbsp or two more of water. If the falafel mix is too wet, add a tbsp or two of flour.
Feel free to experiment with different spices and herbs! A pinch of cayenne pepper would add a delicious kick!
Don't over-crowd the pan when frying the falafel - work in batches to ensure even crisping up!