Yield: 8 servings (serving size: 2 pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 29%
  • Fat: 13.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 2.5g
  • Protein: 14.6g
  • Carbohydrate: 63.3g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 5.7mg
  • Sodium: 398mg
  • Calcium: 140mg


  • 1 1/2 cups dried chickpeas (garbanzo beans; about 12 ounces)
  • 2 cups chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 5 garlic cloves, peeled
  • 1 onion, quartered
  • 1 leek, trimmed and cut into 3 pieces
  • 6 tablespoons olive oil, divided
  • Yogurt-Tahini Dip
  • 8 (6-inch) pitas, cut in half


  1. Sort and wash chickpeas; place in a large bowl. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
  2. Combine chickpeas, cilantro, and next 8 ingredients (cilantro though leek) in a food processor; process until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Heat 2 tablespoons oil in a large nonstick skillet. Add 5 patties; cook 3 minutes on each side or until golden. Repeat procedure twice with remaining oil and patties.
  4. Spread 1 tablespoon Yogurt-Tahini Dip in each pita half; fill with 1 patty.
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