Photography: Howard L. Puckett; Styling: Melanie J. Clarke
4 servings (serving size: 2 stuffed pita halves)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

rottrod's Review

September 09, 2013
We did not like this at all. Very little flavor in the patties and the sauce was awful. I'll try another falafel recipe next time.

NatchB's Review

February 24, 2013

CincySara's Review

June 14, 2012
This is a staple in our house. So good, so easy. If I don't have pitas on hand I serve with couscous and a Greek salad.

KathyinManvel's Review

March 03, 2012
Very easy to make. Pretty tasty. A good, solid, recipe is a good description for this one and is an easy weeknight dinner idea. I served this with hummus and pita chips. I will probably make this again.

jds317's Review

September 28, 2010
I actually make this with the avocado spread from another Cooking Light recipe. So yummy! I make it regularly and it's always a hit--with vegetarians and meat eaters alike. # Spread: # 1/4 cup mashed peeled avocado # 2 tablespoons finely chopped tomato # 1 tablespoon finely chopped red onion # 2 tablespoons fat-free sour cream # 1 teaspoon fresh lime juice # 1/8 teaspoon salt

CarissaM's Review

September 06, 2010
This was a great way to make falafel healthier. To up the flavor, I added sliced pickles and, instead of the accompanying sauce from the recipe, ~1 Tb each of storebought hummus and homemade Tzatziki sauce: 1 cup nonfat Greek yogurt, juice of 1/2 lemon, 2 Tb fresh mint, 1 cucumber (seeded and peeled), 1/2 tsp salt - combine in food processor and chill at least 1 hour.

dmloss's Review

July 02, 2010
I thought this was great! Tasted better than the falafel I have gotten at restaurants. I followed the recipe exactly except used bottled minced garlic instead of fresh. Will definitely make again! Also, it says to make 16 paddies, but also says the recipe yields 4 servings of two paddies, so I only made 8 paddies. There would not have been enough mixture to make 16 paddies.

dizzydoggy's Review

April 14, 2010
My husband and I really liked this. It was so easy to make (the wet-hands trick worked well when forming the patties) and we especially loved the sauce. The only thing I did differently was I doubled the red pepper - we like things spicy. This will definitely go into our regular rotation.

Kentlovespandas's Review

September 04, 2009
It was a great healthy meal I ate for four lunches and liked it that much more each time. A great meal for anyone who wants a very compact meal.