Falafel-Stuffed Pitas

Falafel-Stuffed Pitas Recipe
Photography: Howard L. Puckett; Styling: Melanie J. Clarke
The patties will seem small when you're forming them, but they fit perfectly in the pita halves. To prevent the falafel mixture fom sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 403
Caloriesfromfat 28 %
Fat 12.6 g
Satfat 1.9 g
Monofat 5.6 g
Polyfat 3.9 g
Protein 15 g
Carbohydrate 59 g
Fiber 6.8 g
Cholesterol 56 mg
Iron 4.4 mg
Sodium 901 mg
Calcium 188 mg

Ingredients

Falafel:
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
Sauce:
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced
Remaining ingredients:
4 (6-inch) whole wheat pitas, cut in half
8 curly leaf lettuce leaves
16 (1/4-inch-thick) slices tomato

Preparation

To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.

To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.

Note:

Ann Taylor Pittman,

November 2003
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