Active Time
25 Mins
Total Time
8 Hours 40 Mins
Yield
Serves 4 (serving size: 2 filled pita pockets)

We make falafel patties instead of balls because the wide, flat surface area gets extra crisp when seared and baked, a lighter approach to shallow frying. Use any stuffers you like for the sandwiches, or load up as the Israelis do with a chopped cucumber and tomato salad, pickled cabbage, and tahini sauce.

This recipe goes with: Falafel Pizza, [SUB_RECIPE_LINK {Falafel, Feta, and Tomato Salad} {151723}]

How to Make It

Step 1

To prepare falafel, combine 6 cups water and chickpeas in a large bowl; let stand at room temperature 8 hours or overnight. Drain.

Step 2

Preheat oven to 450°F.

Step 3

Combine chickpeas, onion, and next 9 ingredients (through ground red pepper) in a food processor; pulse until coarsely chopped. Divide and shape mixture into 16 (1/2-inch-thick) patties (about 1/3 cup per patty).

Step 4

Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place 8 patties in pan; coat patties with cooking spray. Cook 2 to 3 minutes on each side or until browned. Place on a wire rack set on a baking sheet. Repeat procedure with cooking spray and remaining patties. Place baking sheet in oven; bake at 450°F for 10 minutes. Reserve 8 falafel patties for Falafel Pizza and Falafel, Feta, and Tomato Salad.

Step 5

To prepare pita sliders, combine yogurt, mayonnaise, dill, and 1/4 teaspoon black pepper in a bowl. Cut off top fourth of each pita (reserve for another use). Spoon about 1 tablespoon yogurt mixture into each pita pocket; top with 1 falafel patty, 1 tomato slice, 1/4 cup arugula leaves, and about 1/4 cup red onion slices.

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