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10m prep time
5m cook time
4 servings

Zsu's Easy Falafel Pitas

By Thrive Life

by Susan Van Cleave I adapted this recipe from Everyday Vegan Eats by Zsu Dever. It's quick and even my pickiest eater likes it. You can serve it as a pita sandwich or as a dinner salad. For a salad I triple the dressing.

Ingredients

  • 15 1/2 oz. Canned Chickpeas, rinsed and drained
  • 1/4 c. THRIVE Carrot Dices hydrated
  • 1/4 c. THRIVE Chopped Onions - hydrated
  • 1/4 c. Parsley
  • 1/4 c. White Flour (All Purpose Unbleached Flour)
  • 2 tsp. Ground Cumin
  • 3/4 tsp. Iodized Salt
  • 1/2 tsp. Paprika
  • 1/4 tsp. Cayenne
  • pinch Ground Black Pepper
  • 2 1/2 tbsp. Lemon juice, divided
  • 3 clv. Garlic, minced and divided
  • 2 tbsp. Olive Oil
  • 1/4 c. Plain Yogurt (vegan if preferred)
  • 1 tbsp. Tahini
  • 2 Pita Bread, halved, if using

Directions

  1. Combine chickpeas, carrots, onion, parsley, flour, cumin, salt, paprika, cayenne, black pepper, 2 tablespoons lemon juice, and 2 minced garlic cloves in a food processor.
  2. Pulse until the ingredients are finely ground but not pureed.
  3. Divide the mixture into 8 parts and form them into 1/2 inch thick patties
  4. Heat the oil in a large skillet over medium heat. Cook each falafel until golden brown on both sides and cooked through, about 3 minutes per side.
  5. For the Yogurt-Tahini Sauce, combine yogurt, tahini, 1/2 teaspoon lemon juice, and 1 clove minced garlic in a small bowl. Mix well.
  6. Season to taste with salt and black pepper.
  7. Serve 2 patties with lettuce, chopped tomatoes, and sliced red onion in a pita half topped with some Yogurt-Tahini Sauce.