Falafel Pita

This is what was for supper tonight. Chickpeas made into a patty, served in a half  pita with tahini/yogurt sauce, sweet potato french fries and brussel sprouts. I really really enjoyed this, but I don’t think the kids were big fans. My daughter thought it was OK, but she wouldn’t have this every week. My son didn’t even bother to comment. Mind you, he hates chickpeas, doesn’t care for sweet potatoes at all. Not his favorite. I will definitely be making again!

It is well worth my taking the time to transcript the recipe…


  • 3 cups cooked chickpeas
  • 2 Garlic cloves
  • ½ tsp Sambal Oelek (or hot pepper flakes)
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 tbsp chopped fresh parsley
  • 1 large egg
  •  Sesame seeds, for coating

For the tahini/yogurt sauce

  • 1 cup low fat plain yogurt
  • 2 tbsp tahini
  • ½ tsp Sambal Oelek (or hot pepper flakes)
  • 1 tbsp chopped fresh parsley


  • Combine the chickpeas, garlic, spices, parsley and egg in a food processor and blend until the mixture forms a coarse paste. If the paste seems too soft, chill for 30 minutes.
  • Form the paste into 4 patties then roll each one in the sesame seeds to coat thoroughly.
  • Cook in a frying pan coated with non-stick spray or splash of olive oil over medium heat, about 3 minutes per side.
  • While patties are cooking, combine all the ingredients of the sauce in a bowl. Mix well with a fork.
  • Serve falafel in small pita cut in half, if desired.
  • Garnish with yogurt sauce.

Makes 4 patties

Printable recipe


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