Falafel in Pita with Yogurt Sauce

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons canola oil, plus extra for frying
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, chopped
  • 2 (14-ounce) cans chick peas, drained
  • 1 teaspoon red chili flakes
  • 1 teaspoon ground cumin
  • 1 egg
  • 1 tablespoon salt
  • 1/2 tablespoon freshly ground black pepper
  • 5 tablespoons flour
  • 2 cups freshly chopped parsley leaves
  • 3/4 cup freshly chopped cilantro leaves
  • Pitas, for sandwich
  • Toppings: shredded lettuce and chopped tomato, sliced cucumbers
  • Yogurt Dipping Sauce, recipe follows
  • Yogurt Dipping Sauce:
  • 1 cup plain yogurt
  • 1/2 tablespoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly chopped cilantro leaves
  • 2 teaspoons freshly chopped parsley leaves
  • 1/2 teaspoon ground cumin
  • Kosher salt, as needed
Directions
  • In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

  • In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

  • Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

  • Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

  • In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

  • Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
  • Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

  • Yield: 1 cup


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