Fresh carrot and celery sticks are a crunchy side.
1/4 cup plain dry breadcrumbs
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons chopped green onions
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1 large egg
1 garlic clove, chopped
Dash of ground red pepper
1/4 cup shredded seeded peeled cucumber
1/4 cup plain 2% low-fat Greek yogurt
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 (6-inch) whole wheat pitas, halved
4 Bibb lettuce leaves
8 (1/4-inch-thick) tomato slices
How to Make It
Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.
Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Line each pita half with 1 lettuce leaf and 2 tomato slices. Place 1 patty in each pita half. Top each patty with about 1 tablespoon cucumber mixture.
The patties stayed together with no problems, but made for a very dry pita sandwich even with the sauce and lettuce (I forgot the tomato slices). The flavor was fine but there is another CL falafel recipe that was much better. I won't make this one again.
Super yummy! It isn't going to have the crispy crunch of the fried stuff that you've had at falafel stands, but it will have the same great taste! As far as "sauce," think about just combining equal parts of tahini and plain yogurt...and then serve with diced cucumber and tomato. We'll definitely be making this again...and probably soon!!
These falafel patties were very tasty and a great way to use up leftover fresh parsley along with pantry basics. I used regular olive oil on a nonstick pan, cooked about 5 mins per side on medium heat, and got good results with a little browning on each side. Also threw in some dried dill to up the flavor quotient.
I don't agree with the other reviewer. My patties didn't stay together well. Next time, I won't put as much liquid in the mix. Also, I cooked mine in 2 batches in a skillet. I would put half of the oil in for the first batch and the rest before cooking the second batch next time. They tasted very good but I thought that the 1st batch came out better than the second.
A nice falafel recipe. My family liked it very much. (They are adventuresome eaters to begin with. Even my 2-year-old.)
The patties stayed together during cooking and flipping, a challenge I've had in the past with other recipes and even "easy" mixes purchased at the health food store. I was impressed that with so little fat they browned well. (I used a cast iron skillet with cooking spray.)
The sauce was a little bit on the runny side. Next time after seeding and shredding the cucumber I will squeeze it out before mixing the sauce. But other than that this recipe is quick and satisfying for a lunch or dinner. (We had both halves of the pita to make this a dinner portion. With a modest 220 calories per serving you can afford to do that.)
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