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Herb-filled falafel with tzatziki, pickled cabbage and cherry tomatoes

Herb-filled falafel with tzatziki, pickled cabbage and cherry tomatoes

2 Servings, 610 Calories/Serving

35 Minutes

These quick and easy herb-filled falafels are packed with fresh parsley, cilantro and spices. After a shallow fry, stuff them inside warm pita pockets and top with a Persian cucumber tzatziki, pickled cabbage and fresh cherry tomatoes.

In your bag

  • 16 ounces falafel batter
  • 2 Persian cucumbers
  • Small bunch mint
  • Small bunch cilantro
  • 1 lemon
  • ½ cup Greek yogurt
  • 1 teaspoon harissa paste
  • 2 whole-wheat pita pockets
  • ½ cup cherry tomatoes
  • 1 cup mixed pickled cabbage

Nutrition per serving

Instructions

1

Shallow fry falafel

Preheat oven to 350°F. In a large sauté pan, heat 2 tablespoons oil on medium until shimmering. Make 2 to 3-inch patties with falafel batter by gathering a large spoonful, rolling into a ball and flattening with your hands (should make about 12 patties). Fry patties until golden brown on both sides and warmed through, 3 to 5 minutes per side. Do this in batches, if necessary. Remove from heat and drain on paper towels.

2

Make tzatziki

*Peel Persian cucumbers and thinly slice into rounds.
*Pick leaves off mint, rinse, dry and mince.
*Rinse and dry cilantro and mince.
*Zest lemon and juice.
In a small bowl, combine cucumbers, mint, cilantro and lemon zest with 1 tablespoon lemon juice, Greek yogurt, harissa (using less if you don’t like heat) and a pinch of salt.

3

Toast pita, prep garnish

Slice each pita pocket in half. Bake on a baking sheet in the oven until warm and slightly crisp on the edges, 2 to 3 minutes. Meanwhile:
*Rinse cherry tomatoes and slice in half. Toss with a pinch of salt and pepper.

4

Assemble

Stuff pita halves with a few falafel patties or serve patties on their own. Top with tzatziki, pickled cabbage and cherry tomatoes.