Falafel Pita Sandwich with Cucumber Sauce
Savor the vibrant flavors of the Mediterranean with this delicious Falafel Pita Sandwich with Cucumber Sauce! Made with crispy, golden-brown falafel balls crafted from a perfectly spiced mixture of soaked chickpeas, fresh herbs, and warm spices, this sandwich is a vegetarian delight that's both hearty and satisfying. The creamy cucumber yogurt sauce, infused with dill and lemon, adds a refreshing tang that beautifully complements the rich falafel. Nestled in warm pita bread and loaded with crisp lettuce and juicy tomato slices, this easy-to-prepare recipe is perfect for a quick lunch, dinner, or a crowd-pleasing party dish. With a prep time of just 20 minutes, this dish delivers maximum flavor with minimal effort—ideal for weeknight meals or an impressive addition to your Mediterranean-inspired menu!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 0.5 medium Yellow onion
- 2 cloves Garlic cloves
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 2 tablespoons All-purpose flour
- 2 cups Vegetable oil
- 1 cup Plain Greek yogurt
- 0.5 medium Cucumber
- 2 tablespoons Fresh dill
- 1 tablespoon Lemon juice
- 4 pcs Pita bread
- 1 medium Tomato
- 4 pcs Lettuce leaves
Instructions
Soak the dried chickpeas in cold water overnight or for at least 12 hours. Drain and rinse them before use.
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking soda. Pulse until the mixture is coarse and holds together when pressed. Do not over-process into a paste.
Add the flour to the chickpea mixture and pulse a few more times to combine.
Shape the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a tray and refrigerate for 30 minutes to firm up.
Meanwhile, prepare the cucumber sauce. Grate the cucumber, then place it in a clean kitchen towel or cheesecloth and squeeze out excess water.
In a bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, and a pinch of salt. Mix well and refrigerate until ready to serve.
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Carefully drop the falafel balls into the hot oil in batches, avoiding overcrowding.
Fry the falafel for about 3-4 minutes per batch, turning occasionally, until golden brown and crisp. Remove and drain on a plate lined with paper towels.
Warm the pita bread in a dry skillet or oven.
Slice the tomato and prepare the lettuce leaves.
To assemble, open each pita bread and spread a generous spoonful of cucumber sauce inside. Add a few falafel balls, tomato slices, and lettuce. Serve immediately.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 11.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
