Rating: 2.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3

If you don't have time to make the sauce, use commercial hummus thinned with lemon juice.

Recipe by Cooking Light January 2009


Recipe Summary

4 servings (serving size: 1 stuffed pita)


Ingredient Checklist


Instructions Checklist
  • To prepare sauce, combine the first 4 ingredients; set aside.

  • To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid (discard remaining liquid), breadcrumbs, and next 5 ingredients (through cumin) in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

  • Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Spread about 1/4 cup sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablespoon sliced onion, and 2 patties.

Nutrition Facts

303 calories; fat 10.8g; saturated fat 2.2g; mono fat 5.4g; poly fat 1.8g; protein 14.4g; carbohydrates 40.6g; fiber 7.4g; cholesterol 3mg; iron 3.3mg; sodium 569mg; calcium 133mg.