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Crispy Falafel Pita with Yogurt Sauce

Posted by on May 24, 2018


  • 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


1.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.
2.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.
3.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.


Our favorite brand of canned chickpeas is Pastene.

Source: Cook’s Country (4 servings)

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