Falafel pita pockets with lemon-yogurt sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Falafel pita pockets with lemon-yogurt sauce

One-Pan Meal

Falafel pita pockets with lemon-yogurt sauce

Vegetarian, Protein Plus

2 Servings, 680 Calories/Serving

20–35 Minutes

Coarsely mashed chickpeas and mushrooms are the secret to our masterfully crafted vegetarian falafels. Serve in pita pockets or on their own as part of a meze platter.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup cooked chickpeas
  • 3 scallions
  • 2 ounces button mushrooms (such as cremini)
  • 1 pasture-raised organic egg
  • 1 tablespoon tahini
  • Falafel seasoning blend (whole wheat panko - all-purpose flour - granulated garlic - coriander - cumin)
  • 1 lemon
  • 1 cucumber
  • 5 or 6 sprigs fresh mint
  • ⅓ cup Greek yogurt
  • 1½ teaspoons harissa powder (optional)
  • 2 whole wheat pita breads
  • Sprouts (such as alfalfa or sunflower)
  • 2 tablespoons fried shallots (contains soy)

Nutrition per serving

Calories 680, Total Fat 34g (44% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 430mg (19% DV), Total Carb. 71g (26% DV), Fiber 13g (46% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Eggs, Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prepare the falafel

  • Rinse the chickpeas.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Finely chop the mushrooms.
In a medium bowl, combine the chickpeas, scallions, mushrooms, egg, tahini, and falafel seasoning blend. Season generously with salt and pepper. Using a masher, fork, or the bottom of a bowl, mash to a coarse paste, mixing well to combine; be careful not to overmix. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.


Cook the falafel

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the falafel patties and cook, turning once, until browned and crispy on the outside and hot within, 5 to 7 minutes per side. Add more oil between batches if needed. Transfer to a plate.
While the falafel cooks, prepare the lemon-yogurt sauce and garnishes.


Make the lemon-yogurt sauce; prep the garnishes

  • Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the yogurt, 1 tablespoon [2 TBL] lemon juice, 1 tablespoon [2 TBL] oil, and as much harissa powder as you like. Season to taste with salt and pepper.


Warm the pita breads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Cut in half.


Fill the pita breads with the falafel and lemon-yogurt sauce. Garnish with the cucumber, mint, sprouts, and fried shallots. Serve with the lemon wedges.
Kids Can!
  • Rinse the chickpeas.
  • Juice the lemon.
  • Strip the mint leaves.
  • Stir together the lemon-yogurt sauce.