Falafel pita pockets with harissa-lemon yogurt
30 - 40 Minutes
Sun Basket’s Executive R&D Chef, Alan Li, has been on a mission to make the perfect falafel. We think he’s done it: Instead of using only chickpeas, he adds finely chopped cremini mushrooms for extra juiciness and umami. Just be careful not to overwork the blend; the beans and mushrooms should be coarsely mashed, not pureed. The resulting fritter retains its moisture when cooked and is laced with flavor. Brilliant.
- 6 ounces cooked chickpeas
- 2 scallions
- 2 ounces cremini mushrooms
- 1 pasture-raised organic egg
- 1 tablespoon tahini
- Falafel blend (panko - flour - granulated garlic - cumin - coriander)
- 1 lemon
- ½ cup Greek yogurt
- 1½ teaspoons harissa powder (optional)
- ¼ pound Persian cucumber
- Fresh mint
- 2 whole wheat pita breads
- 2 ounces sunflower sprouts
- 2 tablespoons fried shallots (contains soy)
Prep the falafel
- In a fine-mesh strainer, rinse the chickpeas.
- Trim the root ends from the scallions; finely chop the scallions.
- Finely chop the cremini mushrooms.
Cook the falafel
While the patties cook, prepare the yogurt sauce and the garnishes.
Make the yogurt sauce
- Juice half the lemon; cut the remaining half into wedges and reserve for serving.
Prep the garnishes; toast the pita breads
- Trim the ends from the cucumber; cut the cucumber in half lengthwise, then crosswise into thin half-moons.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 630, Protein: 27 g, Total Fat: 27 g, Monounsaturated Fat: 13.5 g, Polyunsaturated Fat: 4 g, Saturated Fat: 5 g, Cholesterol: 85 mg, Carbohydrates: 76 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 710 mg
Contains: milk, soy, wheat, eggs