Superbowl Falafel Nachos

Appetizers

Jan 29

These pita nachos put a Mediterranean spin on classic nachos, layering crispy za’atar pita chips with crunchy falafel, fresh vegetables, and briny olives and feta. A lemony drizzle of Mighty Sesame Tahini ties everything together, while herbs and spices add brightness and bite. Perfect for sharing, this platter is bold, fresh, and snackable.

Crumbled Falafel Nachos

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Print the Recipe

Ingredients

For the Nachos:
- 3–4 pita breads, cut into triangles
- 2 tablespoons olive oil or olive oil spray
- 1 teaspoon za’atar
- Salt to taste
- 1 cup store-bought frozen falafel, baked or air-fried until crispy
- 1 cup cherry tomatoes, diced
- 1/2 cup cucumber, diced
- 1/3 cup kalamata olives, chopped
- 1/3 cup red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or mint
- Aleppo pepper or sumac for garnish
- Thinly sliced radishes for color
For the Tahini Drizzle:
- 1/3 cup Mighty Sesame Tahini
- 1–2 tablespoons lemon juice
- 1 small garlic clove, grated
- 2–3 tablespoons warm water or more
- Salt to taste

Instructions

Bake pita: Preheat your oven to 400°F. Arrange pita triangles on a baking sheet, brush or spray with olive oil, and sprinkle with za’atar and a pinch of salt. Bake for 8–10 minutes until crisp and golden. Remove and set aside to cool and crisp up.
Make sauce: In a small bowl, whisk together Mighty Sesame Tahini, lemon juice, garlic, and water until smooth and pourable. Season with salt to taste. Set aside.
Prepare falafel: Heat the falafels according to package directions until crisp. An air fryer works best. Let cool slightly, then crumble them. Spray with olive oil and cook a few minutes longer until extra crispy.
Assemble: In a small mixing bowl, toss tomatoes, cucumbers, olives, onions, and parsley together with a squeeze of lemon juice. On a large platter or baking sheet, layer pita chips, the mixed vegetables, and crumbled feta. Scatter the crispy falafel pieces over the top. Generously drizzle the tahini sauce over everything. Sprinkle with extra za’atar, chopped parsley, and a pinch of Aleppo pepper or sumac for color and zing. Top with radish and serve immediately.