Ingredients Jump to Instructions ↓

  1. 2 tbsps canola oil, plus extra for frying

  2. 250ml (1 cup) natural yoghurt

  3. 1 medium yellow onion, chopped

  4. 1 large red pepper, chopped

  5. 1/2; tbsp lemon zest

  6. 5 cloves garlic, chopped

  7. 1 tbsp freshly squeezed lemon juice

  8. 2 (395g (14 oz)) cans chick peas, drained

  9. 1 tbsp freshly chopped coriander leaves

  10. 1 tsp red chilli flakes

  11. 1 tsp ground cumin

  12. 2 tsps freshly chopped parsley leaves

  13. 1 egg

  14. 1/2; tsp ground cumin

  15. 1 tbsp salt

  16. 1/2; tbsp freshly ground black pepper

  17. 5 tbsps flour

  18. 500ml (2 cups) freshly chopped parsley leaves

  19. 190ml (3/4; cup) freshly chopped coriander leaves

  20. Pitas, for sandwich

  21. Toppings: shredded lettuce and chopped tomato, sliced cucumbers

  22. Yogurt Dipping Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Falafel in Pita with Yogurt Sauce In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

  2. In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

  3. Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

  4. Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

  5. In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

  6. Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

  7. Mix ingredients together in a small bowl and chill until ready to use.

  8. Yield: 1 cup


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