Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Ann Taylor Pittman
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Howard L. Puckett; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

403 calories; calories from fat 28%; fat 12.6g; saturated fat 1.9g; mono fat 5.6g; poly fat 3.9g; protein 15g; carbohydrates 59g; fiber 6.8g; cholesterol 56mg; iron 4.4mg; sodium 901mg; calcium 188mg.
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