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Crunchy Falafel Pitas

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 8 mins
Yield Serves 6


  • 1 cup plain yogurt
  • 1 small clove garlic, finely chopped
  • Salt
  • 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

Nutrition Information

  • calories 467
  • fat 15 g
  • satfat 2 g
  • protein 17 g
  • carbohydrate 68 g
  • fiber 10 g
  • cholesterol 40 mg
  • sodium 899 mg

How to Make It

  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.