Crunchy Falafel Pitas

Photo: Ryan Benyi; Styling: Lynn Miller

Yield: Serves 6
Cost per Serving: $1.47
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Nutritional Information

Amount per serving
  • Calories: 467
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 68g
  • Fiber: 10g
  • Cholesterol: 40mg
  • Sodium: 899mg


  • 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


  1. 1. Combine yogurt and garlic in a bowl and season with salt. Refrigerate until ready to serve.
  2. 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. 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.
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