Rating: 4.67 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Low in calories but not in flavor, this homemade falafel recipe comes together in less than 30 minutes. Serve the pita sandwich with a side of parsley-yogurt sauce for dunking.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
cook:
4 mins
Servings:
4
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Falafel and Vegetable Pitas

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 2 teaspoons zest and squeeze 2 tablespoons juice from lemon. For falafel, in a food processor combine the zest and juice, and the next eight ingredients (through cumin). Cover and process until finely chopped and mixture just holds together (there should be some visible pieces of garbanzo beans).

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  • Using your hands, shape garbanzo bean mixture into four 1/2-inch-thick oval patties. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add patties and cook 4 to 6 minutes or until browned and heated through, turning once.

  • Open pita halves to make pockets. Fill pockets with spinach, tomato slices, and cucumber slices. Add falafel and top with yogurt sauce.

Nutrition Facts (Falafel and Vegetable Pitas)

217 calories; total fat 3g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 1mg; sodium 582mg; potassium 492mg; carbohydrates 43g; fiber 8g; sugar 4g; protein 11g; trans fatty acid 0g; vitamin a 724IU; vitamin c 17mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 29mcg; vitamin b12 0mcg; calcium 126mg; iron 3mg.

Yogurt Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together all ingredients.

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Reviews

6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0