We are huge fans of Mediterranean cuisine, usually we eat it out because we have a plethora of great options close by. I don’t think it was until I was in Egypt in 2006 that I had my first taste of falafel. I will pretty much eat anything with chickpeas so this new food was right up my alley. Where had these fried chickpea fritters been hiding all of my life?
I came across this recipe from Cooking Light and knew I needed to try it. I order falafel at restaurants every chance I get, but had yet to make it at home. This recipe is so easy! If you can operate a food processor and flip a patty then you can make this falafel.
I love tzatziki, but hate cucumbers on their own. Since I don’t ever have them in the house I just whipped up this easy garlic yogurt sauce, instead of tzatziki. Either work great or just drizzle your pita with a little tahini.
- For the Falafel:
- ¼ cup minced red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1/8 teaspoon salt
- 1 (15oz) can chickpeas, rinsed and drained
- 1 slice bread, torn
- 1 large egg
- 1 large egg white
- 1 ½ tablespoons olive oil
- 4 pitas
- 1 cup arugula
- For the Garlic Yogurt Sauce:
- 1 cup yogurt
- 2 garlic cloves mince
- 1 teaspoon dried dill
- Combine the first 10 ingredients in a food processor and pulse until you are left with a well blended, wet mixture.
- Heat olive oil in large skillet over medium high heat. Use a ¼ cup scoop and scoop falafel mixture into the oil, press down with the back of the measuring cup to flatten some. Cook 3-4 minutes per side, until golden brown.
- Remove from oil and drain on a paper towel.
- Garlic Yogurt can be made in advance just mix all ingredients together (yogurt, garlic, and dill) and allow to meld together in the fridge until ready.
- Top each pita with two falafel patties, ¼ cup arugala, and spoon garlic yogurt on top.