Falafel Pita Kit (Vegan) - 4 Pack
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Some restrictions applyMamoun’s legendary falafel recipe starts with finely ground chickpeas and lots of parsley, mixed with onions, garlic, and a blend of spices including cumin, turmeric, and cardamom. They’re formed into balls, fried, and tucked into a fresh-baked pita along with homemade hummus, baba ganouj, tahineh sauce, pickled veggies, and a splash of hot sauce!
Founded in 1971 as a tiny Greenwich Village hole-in-the-wall by Syrian immigrant Mamoun Chater, the unassuming Mamoun’s still draws hungry locals, NYU students, and tourists for a taste of what many agree is the absolute best falafel in America.Mamoun’s sons have kept his recipes exactly the same – it’s all made from scratch using only the freshest natural ingredients and the finest imported spices. Millions have made the pilgrimage to NYC’s original falafel stand in the past 50-plus years, and it’s finally shipping nationwide!
This package serves 4 people and includes everything you need to make 4 Vegan Falafel Pita Sandwiches
- 12 pcs. Falafel (16 oz.)
- Hummus (12 oz.)
- Baba Ganouj (12 oz.)
- Tahineh Sauce (6 oz.)
- Hot Sauce (5 oz.)
- Pickles (6 oz.)
- Pickled Turnips (6 oz.)
- 4 pcs. Pita Bread (10.6 oz. Total)
- Pita Sandwich Kits ship frozen with ice packs, may thaw in transit.
- Falafel may be stored in the freezer for 3-6 months or in the refrigerator for 3-5 days.
- Hummus and Baba Ganouj may be stored in the refrigerator for 4-6 days.
- Pickles and Pickled Turnips may be stored in the refrigerator for up to 1 month.
- Tahineh Sauce may be stored in the refrigerator for 5-7 days.
- Hot Sauce may be stored in the refrigerator for up to 7 days.
- Pita Bread may be stored in the refrigerator for 2-3 days.
To Serve
Falafel (Air-Fryer Method)
- If falafel are frozen, thaw overnight in the refrigerator.
- Remove falafel from packaging.
- Place in air fryer and cook at 400° F for 5-7 minutes or until crispy on the outside and soft and steaming hot on the inside.
Falafel (Oven Method)
- If falafel are frozen, thaw overnight in the refrigerator.
- Remove falafel from packaging.
- Place falafel on a baking tray.
- Bake falafel at 400° F for 5-7 minutes or until crispy on the outside and soft and steaming hot on the inside.
Pita Bread
- Using a gas stove, place the pita bread on a medium flame for roughly 3 seconds.
- Using a tong, flip the pita onto its other side and heat for roughly 3 seconds.
- Flip again and heat for another 3 seconds.
- Flip again and heat for another 3 seconds.
- Essentially, each side of the pita bread should be heated twice in 3-second intervals.
To Assemble
- Cut the pita bread down the middle into two halves. For a larger portion, cut off a small portion along the top of the bread in a semi-circular fashion.
- Open the bread and lightly squeeze the sides to form a pita pocket.
- Spoon desired portion of humus or baba ganouj and spread across the inside of the pita pocket.
- Place desired amount of falafel in the pita pocket.
- Place desired amount of pickles or turnips in the pita pocket alongside the other ingredients.
- Pour desired amount of tahini sauce along the top of the pita pocket across all ingredients.
- Add desired amount of hot sauce (in drops!).
- Fluff the sandwich a few times to spread the sauces and enjoy!
- Falafel – Chickpeas, Parsley, Onions, Cilantro, Garlic, Proprietary Spice Mix, Salt
- Hummus – Chickpeas, Tahineh (Sesame Paste), Water, Lemon Juice, Garlic, Salt, Citric Acid
- Baba Ganouj – Eggplant, Tahineh (Sesame Paste), Parsley, Lemon Juice, Water, Garlic, Salt
- Pickles – Selected Cucumbers, Water, Salt, Vinegar, Proprietary Spice Mix
- Pickled Turnips – Turnips, Water, Beets, Salt, Citric Acid
- Tahineh Sauce – Tahineh (Sesame Paste), Water, Salt, Citric Acid
- Hot Sauce – Proprietary Spice Mix, Citric Acid
NYC’s Original Falafel Spot, Since 1971
NYC’s Original Falafel Spot, Since 1971
Founded in 1971 as a tiny Greenwich Village hole-in-the-wall by Syrian immigrant Mamoun Chater, the unassuming Mamoun's still draws hungry locals, NYU students, and tourists for a taste of what many agree is the absolute best falafel in America.
Mamoun passed the restaurant on to his four sons in 1991, and they’ve kept the recipes for his falafel, lamb shawarma, chicken kebabs, and other Middle Eastern street foods exactly the same since then. Everything they serve is made from scratch using only the freshest natural ingredients and the finest imported spices. Millions have made the pilgrimage to NYC’s original falafel stand in the past 50-plus years, and for the first time, it’s finally shipping nationwide!
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