Falafel pita pockets with lemon-yogurt sauce
Vegetarian, Low Calorie
20 – 30 Minutes
You can serve these juicy vegetarian falafels in pita pockets as sandwiches, or on their own as part of a meze platter.
- 1 cup cooked chickpeas
- 2 scallions
- 2 ounces cremini mushrooms
- 1 pasture-raised organic egg
- 1 tablespoon tahini
- Falafel seasoning blend (whole wheat panko - flour - granulated garlic - cumin)
- 1 lemon
- 1/3 cup Greek yogurt
- 1½ teaspoons harissa powder (optional)
- 1 cucumber
- Fresh mint
- 2 whole wheat pita breads
- 1½ ounces pea shoots
- 2 tablespoons fried shallots (contain soy)
Ingredient IQ: A classic north African seasoning, harissa is a bright, spicy blend of red chilis, cumin, and garlic. It’s used to add heat and depth to a variety of dishes, including rice, couscous, soups, salads, vegetables kebabs, and sandwiches. Traditional harissa paste is made with the red powder, mixed with olive oil and garlic.
Prep the falafel
- 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 for garnish.
Prep the garnishes; toast the pita breads
- 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.
Nutrition per serving: Protein: 17g (34% DV), Fiber: g (0% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 40mg (13% DV), Sodium: 440mg (18% DV), Carbohydrates: 40g (13% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, soy, wheat, eggs