Falafel Stuffed Pita Pockets with Yogurt-Cucumber Sauce
Crispy, baked falafel stuffed into warm pita pockets with refreshing yogurt-cucumber sauce and crisp vegetables. A healthy and satisfying nut-free lunch option.
Ingredients
- 1 cup Dried Chickpeas
- 0.5 cup Fresh Parsley
- 0.25 cup Fresh Cilantro
- 0.5 medium Red Onion
- 3 cloves Garlic
- 1 tsp Cumin
- 0.5 tsp Coriander
- 1 tsp Baking Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Olive Oil
- 4 pitas Pita Bread
- 1 cup Plain Yogurt
- 0.5 medium Cucumber
- 1 tbsp Lemon Juice
- 2 tbsp Mint Leaves
- 1 cup Shredded Lettuce
- 1 cup Diced Tomatoes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak dried chickpeas in water for at least 8 hours or overnight. Drain and rinse thoroughly.
- 2In a food processor, combine soaked chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, baking powder, salt, and pepper. Process until finely ground but not completely smooth.
- 3Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
- 4Form the falafel mixture into small balls or patties. Brush each falafel with olive oil.
- 5Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- 6While falafel bakes, prepare the yogurt-cucumber sauce: Grate cucumber and squeeze out excess water. In a bowl, mix yogurt, grated cucumber, lemon juice, mint leaves, salt, and pepper.
- 7Warm pita bread. Fill each pita with baked falafel, shredded lettuce, diced tomatoes, and a generous dollop of yogurt-cucumber sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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