Photo: Becky Luigart-Stayner; Styling: Cindy Barr
4 servings (serving size: 2 stuffed pita halves)

These baked chickpea patties are much leaner than traditional falafel. Using soaked (but not cooked) dried chickpeas creates a hearty flavor and texture for the falafel that you won't get with canned beans. A small amount of goat cheese goes far in the yogurt sauce.

How to Make It

Step 1

To prepare falafel, sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.

Step 2

Preheat oven to 350º.

Step 3

Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until lightly browned.

Step 4

To prepare relish, combine tomato and next 5 ingredients (through chile).

Step 5

To prepare sauce, combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.

Step 6

Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.

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