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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.

Pairs Well With


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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