Back to Browse recipes
Falafels with pita bread, tabouli salad and tzatziki
- 1 15 oz can garbanzo beans, drained and rinsed
- ½ onion, rough chop
- 4 cloves garlic, minced
- 1 package pita bread (use 1 piece of pita bread, torn into pieces for the falafel mix)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 tablespoon cilantro
- ½ teaspoon salt
- 1 container fresh tabouli salad
- 1/2 head lettuce
- 1 tomato
- 1 small cucumber, peeled and grated with a box grater
- 1 6oz container low-fat plain yogurt
- 1 teaspoon lemon juice
- 1 teaspoon honey
- Preheat oven to 400 F.
- Place the garbanzo beans, onion, 3 cloves garlic, one pita bread (torn into pieces), oil, cumin, coriander, turmeric, salt and cilantro in a food processor. Pulse until combined and a little bit chunky, about 10 pulses.
- Line a baking sheet with parchment paper. Make the bean mixture into walnut sized balls and place on baking tray; push down slightly with your hand.
- Bake for 10 minutes, flip and bake for 10 minutes longer.
- While the falafels are cooking in a small bowl combine the yogurt, lemon, honey, ¼ teaspoon salt and ¼ teaspoon pepper and 1 minced garlic clove.
- Peel the cucumber and grate half of it with a box grater. Wrap grated cucumber in a paper towel. Squeeze out as much water as possible and then add to yogurt. Reserve the rest of the cucumber to serve in the pitas.
- Serve falafels in pita bread with tomatoes, lettuce, cucumber, yogurt sauce and tabouli on the size.