Name: Crispy Falafel Pita with Yogurt Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 2 1/2 (8-inch) pita breads; 1 (15-ounce) can chickpeas, rinsed; 1/4 cup chopped fresh parsley; 1 large egg; 1 1/2 teaspoons ground cumin; Salt and pepper; 1 cup plain whole-milk yogurt; 1 tablespoon lemon juice; 2 vine-ripened tomatoes, chopped (1 cup); 1/2 cup vegetable oil

Why This Recipe Works

Pita bread serves as both the sandwich pocket and the starchy binder for the chickpea patties.

Before You Begin

Our favorite brand of canned chickpeas is Pastene.

Instructions

Tear ½ pita into small pieces and process in food processor until finely ground, about 15 seconds. Add chickpeas, 2 tablespoons parsley, egg, 1 teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper and pulse until chickpeas are coarsely chopped and mixture is cohesive, about 10 pulses. Divide mixture into 16 patties, about 2 inches in diameter.

Whisk yogurt, lemon juice, remaining 2 tablespoons parsley, remaining ½ teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Season tomatoes with salt and pepper to taste.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Fry patties until golden brown, about 2 minutes per side. Cut remaining 2 pitas in half and stuff each pocket with ¼ cup tomatoes, 4 falafel, and ¼ cup yogurt sauce. Serve.