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Falafel & Pita

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Member since 2006

Serves | Prep Time | Cook Time


1 teaspoon ground red pepper
3 garlic cloves, minced
1 large egg
15-ounce can chickpeas/garbanzo beans, drained
1 tablespoon olive oil
1/4 cup panko
1/4 cup chopped parsley
1/8 cup chopped cilantro
2 teaspoons ground cumin
1 teaspoon salt
Dash of ground allspice
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
2 garlic clove, minced
Remaining ingredients:
Pita bread, sliced in half
Lettuce leaves
Slices of tomato
Slices of cucumber
Olives (optional)

To prepare falafel, place first 9 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.

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 veggies and falafel.

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My husband is Lebanese and this is an adaptation of his family recipe.

I tried this last week but had some troubles with the mixing and getting everything smooth (the truth is I tried to do it in the blender, hehe :$), I need to test it again...

I'm totally gonna make this.

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