Crispy Falafel Pita with Yogurt Sauce
By America's Test KitchenPublished on April 21, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
2 ½ (8-inch) pita breads 1 (15-ounce) can chickpeas, rinsed¼ cup chopped fresh parsley 1 large egg 1 ½ teaspoons ground cumin Salt and pepper 1 cup plain whole-milk yogurt 1 tablespoon lemon juice 2 vine-ripened tomatoes, chopped (1 cup)½ cup vegetable oil
Before You Begin
Our favorite brand of canned chickpeas is Pastene.
Instructions
- Tear ½ pita into small pieces and process in food processor until finely ground, about 15 seconds. Add chickpeas, 2 tablespoons parsley, egg, 1 teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper and pulse until chickpeas are coarsely chopped and mixture is cohesive, about 10 pulses. Divide mixture into 16 patties, about 2 inches in diameter.
- Whisk yogurt, lemon juice, remaining 2 tablespoons parsley, remaining ½ teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Season tomatoes with salt and pepper to taste.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Fry patties until golden brown, about 2 minutes per side. Cut remaining 2 pitas in half and stuff each pocket with ¼ cup tomatoes, 4 falafel, and ¼ cup yogurt sauce. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 ½ (8-inch) pita breads
1 (15-ounce) can chickpeas, rinsed
¼ cup chopped fresh parsley
1 large egg
1 ½ teaspoons ground cumin
Salt and pepper
1 cup plain whole-milk yogurt
1 tablespoon lemon juice
2 vine-ripened tomatoes, chopped (1 cup)
½ cup vegetable oil
Ingredients
2 ½ (8-inch) pita breads
1 (15-ounce) can chickpeas, rinsed
¼ cup chopped fresh parsley
1 large egg
1 ½ teaspoons ground cumin
Salt and pepper
1 cup plain whole-milk yogurt
1 tablespoon lemon juice
2 vine-ripened tomatoes, chopped (1 cup)
½ cup vegetable oil
Ingredients
2 ½ (8-inch) pita breads
1 (15-ounce) can chickpeas, rinsed
¼ cup chopped fresh parsley
1 large egg
1 ½ teaspoons ground cumin
Salt and pepper
1 cup plain whole-milk yogurt
1 tablespoon lemon juice
2 vine-ripened tomatoes, chopped (1 cup)
½ cup vegetable oil
Why This Recipe Works
Pita bread serves as both the sandwich pocket and the starchy binder for the chickpea patties.
Before You Begin
Our favorite brand of canned chickpeas is Pastene.
Instructions
- Tear ½ pita into small pieces and process in food processor until finely ground, about 15 seconds. Add chickpeas, 2 tablespoons parsley, egg, 1 teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper and pulse until chickpeas are coarsely chopped and mixture is cohesive, about 10 pulses. Divide mixture into 16 patties, about 2 inches in diameter.
- Whisk yogurt, lemon juice, remaining 2 tablespoons parsley, remaining ½ teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Season tomatoes with salt and pepper to taste.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Fry patties until golden brown, about 2 minutes per side. Cut remaining 2 pitas in half and stuff each pocket with ¼ cup tomatoes, 4 falafel, and ¼ cup yogurt sauce. Serve.
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