Crispy on the outside and tender on the inside, these pan-fried chickpea falafels are stuffed into warm pita pockets with fresh tomatoes, mixed greens, and a cool mint-lemon Greek yogurt sauce.

Chickpeas are high in fiber, keeping you satisfied for hours while supporting gut health.

Enjoy this plant-powered Middle Eastern favorite whenever you need a fast, flavorful meal prep option or dinner.

RECIPE

Falafel Pita Pockets

Serves 4

"Mediterranean"

Prep Time: 30min

About this recipe:

Crispy pan-fried chickpea falafel patties stuffed inside warm pita pockets with fresh tomatoes, greens, and a cool mint Greek yogurt sauce.

Ingredients:
  • 1 1/3 cups canned chickpeas
  • 1/2 yellow onion
  • 1 roma tomato
  • 1/2 cup flour
  • 1 tbsp fresh parsley
  • 1/2 tsp ground coriander
  • 1 tsp cumin
  • 1/3 cup canola oil
  • 2 tbsp fresh mint
  • 1 lemon
  • 1/2 cup greek yogurt
  • 4 pita breads
  • 1 cup mixed greens
Instructions:
  1. Drain and rinse chickpeas. Coarsely chop onion. Thinly slice roma tomato.
  2. In a food processor, combine chickpeas, onion, flour, parsley, ground coriander, cumin and a generous pinch of salt and pepper. Process until mixture just comes together, but chickpeas are still chunky.
  3. Form chickpea mixture into small patties. If mixture is too sticky, dust with flour.
  4. Heat a nonstick skillet over medium heat and add canola oil. Once hot, add chickpea patties and cook 3 to 4 minutes, until golden brown. Flip and cook other side until evenly browned, 3 to 4 minutes more. Work in batches if needed, so that chickpea patties are not touching in the skillet.
  5. Meanwhile, finely chop mint. In a small bowl, whisk together 2 tsp lemon juice, mint, greek yogurt and salt and pepper to taste.
  6. Warm pita bread in the microwave for 10 to 15 seconds, then cut in half and open. Fill each pocket with falafel patties, sliced roma tomato and mixed greens, then top with yogurt sauce.