Falafel With Cilantro Yogurt in Pita Bread


  • 1 cup plain yoghurt
  • 1 cup chopped fresh cilantro
  • 1 cup chopped onion
  • 5 large garlic cloves, chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cayenne pepper
  • 400 g garbanzo beans (chickpeas), drained
  • 3 tablespoons plus ½ cup all-purpose flour
  • 2 teaspoons ground cumin
  • 1 large egg
  • Olive oil
  • 4 warm pita bread, top third cut off
  • Sliced tomatoes
  • Crisp lettuce leaves


  1. Whisk yoghurt, ½ cup cilantro, ¼ cup onion, 1 garlic clove, lemon juice, and ¼ teaspoon cayenne in medium bowl to blend. Season it with salt and pepper and refrigerate until ready to serve.
  2. Blend garbanzo beans, 3 tablespoons flour, cumin, remaining ½ cup cilantro, 4 garlic cloves, and ¼ teaspoon cayenne in processor until almost smooth.
  3. Add egg and remaining ¾ cup onion and blend, using on/off turns, until onion is finely chopped.
  4. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four ½-inch-thick patties. Turn patties in remaining ½ cup flour to coat on both sides.
  5. Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat.
  6. Add patties and cook until crisp and golden, about 8 minutes per side.
  7. Open pita bread; slide 1 patty, sliced tomato, and lettuce into each.
  8. Spoon in some yoghurt mixture and serve.
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