Pita me Falafel is the falafel pita: fried chickpea croquettes built into a Greek pita, a modern addition carrying a clear Middle Eastern influence into the standard pita format. The angle here is the substitution at the protein slot, swapping spit-roasted or skewered meat for fried legume fritters, and what the rest of the wrap has to do differently to make that work inside a build designed around gyros.
The frame stays Greek: a warm pita griddled soft and brushed with oil; tzatziki smeared on the bread; tomato; onion; often fries, patates, tucked in before the round is rolled into a cone. The lead is falafel, ground chickpea fritters spiced and deep-fried, set where the meat would go. Good execution turns the falafel out hot and fresh from the oil so the crust is crisp and the inside is still moist and green-flecked, then keeps them whole or only lightly broken so they hold texture against the soft bread. Because the lead is dry and crumbly rather than juicy, the wet elements have to carry more: a properly garlicky tzatziki binding and moistening, ripe tomato for acid, sometimes a tahini-leaning sauce reflecting the dish's origins. The classic failure is falafel fried ahead and gone cold, so the croquettes are dense, oily, and dry, turning the whole pita into a heavy, mealy bundle. The other failure is a dry build all round: dry fritters, a thin smear of sauce, and nothing wet to bind, so the cone crumbles and sheds. The roll needs sealing at the base since loose fritter and fries slide out easily.
How it shifts is how far the build leans toward its Greek host or its Middle Eastern source. A Greek-leaning version uses tzatziki, tomato, onion, and fries exactly as a gyros would, just with falafel in the meat slot. A more source-faithful build trades in tahini sauce, pickles, and herbs and drops the fries. This is also the standard meat-free choice many Greek counters now keep alongside the gyros spit. The falafel itself, the chickpea soak, the spicing, the fry temperature, deserves its own article rather than being crowded in here; at this entry the variable is the fritter in the protein slot and how a careful shop keeps it hot, crisp, and bound so the wrap does not go dry and dense.