Falafel Pitas

Falafel Pitas - Supper for a Steal

We are huge fans of Mediterranean cuisine, usually we eat it out because we have a plethora of great options close by. I don’t think it was until I was in Egypt in 2006 that I had my first taste of falafel. I will pretty much eat anything with chickpeas so this new food was right up my alley. Where had these fried chickpea fritters been hiding all of my life?

I came across this recipe from Cooking Light and knew I needed to try it. I order falafel at restaurants every chance I get, but had yet to make it at home. This recipe is so easy! If you can operate a food processor and flip a patty then you can make this falafel.

Falafel Pitas -- Supper for a Steal

I love tzatziki, but hate cucumbers on their own. Since I don’t ever have them in the house I just whipped up this easy garlic yogurt sauce, instead of tzatziki. Either work great or just drizzle your pita with a little tahini.

Falafel Pitas w Garlic Yogurt Sauce -- Supper for a Steal

Falafel Pitas
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the Falafel:
  • ¼ cup minced red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 1 (15oz) can chickpeas, rinsed and drained
  • 1 slice bread, torn
  • 1 large egg
  • 1 large egg white
  • 1 ½ tablespoons olive oil
  • 4 pitas
  • 1 cup arugula
For the Garlic Yogurt Sauce:
  • 1 cup yogurt
  • 2 garlic cloves mince
  • 1 teaspoon dried dill
Instructions
  1. Combine the first 10 ingredients in a food processor and pulse until you are left with a well blended, wet mixture.
  2. Heat olive oil in large skillet over medium high heat. Use a ¼ cup scoop and scoop falafel mixture into the oil, press down with the back of the measuring cup to flatten some. Cook 3-4 minutes per side, until golden brown.
  3. Remove from oil and drain on a paper towel.
  4. Garlic Yogurt can be made in advance just mix all ingredients together (yogurt, garlic, and dill) and allow to meld together in the fridge until ready.
  5. Top each pita with two falafel patties, ¼ cup arugala, and spoon garlic yogurt on top.

 

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