Crispy Falafel Pita with Yogurt Sauce
- 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.