Crunchy Falafel Pitas

Photo: Ryan Benyi; Styling: Lynn Miller

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 467
Fat 15 g
Satfat 2 g
Protein 17 g
Carbohydrate 68 g
Fiber 10 g
Cholesterol 40 mg
Sodium 899 mg


1 cup plain yogurt
1 small clove garlic, finely chopped
2 15-oz. cans chickpeas, rinsed and drained
1/2 cup plus 2 Tbsp. all-purpose flour
1 teaspoon cumin
1 large egg
1/2 small red onion, coarsely chopped
1/4 cup olive oil
6 pita breads, split
1 cup cherry tomatoes, halved
1 small head romaine lettuce


1. Combine yogurt and garlic in a bowl and season with salt. Refrigerate until ready to serve.

2. In a food processor, combine chickpeas, 1/2 cup flour, cumin, egg and 1/2 tsp. salt and process until almost smooth. Add onion and pulse just to combine. Place remaining 2 Tbsp. flour on a plate. Form chickpea mixture into 12 1/2-inch-thick patties. Dredge each patty in flour.

3. Warm olive oil in a large skillet over medium heat. Add patties and cook until golden, turning once, about 8 minutes total (work in batches if skillet won't fit all patties). Slide patties into pitas, add tomatoes and lettuce, top with reserved yogurt sauce and serve.


September 2010