• 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
Advertisement

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).

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

Yogurt Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together all ingredients.

    Advertisement

Reviews

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