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Falafel

 Falafel
My husband loves this recipe, which is of Greek origin. I save any leftovers for his lunch the following day, and he says it tastes as good the second time around. Another nice thing about the recipe is that it's nutritious.
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 green onions, minced
  • 1 cup canned bean sprouts
  • 1/4 cup sunflower kernels
  • 1/4 cup dry bread crumbs
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil
  • YOGURT SAUCE:
  • 2 cups (16 ounces) plain yogurt
  • 1 green onion, minced
  • 1 tablespoon dill weed
  • 1 garlic clove, minced
  • 9 pita bread halves
  • 1 tomato, sliced
  • 1 medium red onion, sliced
  • Lettuce leaves

Directions

  • In a food processor, combine first 11 ingredients. Process until
  • smooth. If mixture is moist, add a few more bread crumbs. Using a

2 of 2

Falafel (continued)

Directions (continued)

  • 1/3 cup measure, shape mixture into patties.
  • In a large skillet, heat oil over medium-high. Fry patties until
  • golden brown on both sides. Meanwhile, combine sauce ingredients.
  • Stuff pita halves with patties, tomato, onion and lettuce. Spoon
  • sauce into pitas. Serve immediately. Yield: 9 servings.
Nutritional Facts: 1 serving (1 each) equals 249 calories, 9 g fat (2 g saturated fat), 31 mg cholesterol, 553 mg sodium, 33 g carbohydrate, 4 g fiber, 10 g protein.