Rating: 3.5 stars
29 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 10
  • 4 star values: 7
  • 5 star values: 6

Make this healthy falafel pita recipe to get a taste of a Middle Eastern favorite.

Charity Ferriera
Recipe by Cooking Light January 2007

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 filled pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

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  • Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

  • Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

  • Note: Nutritional analysis includes Cucumber-Yogurt Dressing.

Nutrition Facts

280 calories; calories from fat 30%; fat 9.4g; saturated fat 1.2g; mono fat 5g; poly fat 2.2g; protein 11.4g; carbohydrates 40.1g; fiber 7.3g; cholesterol 53mg; iron 3.3mg; sodium 592mg; calcium 81mg.
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