Falafel with Yogurt Sandwich
Servings
41 pita each
Ingredients
Instructions
  1. Put beans and water in large pot and soak by the overnight or quick-soak method.
  2. Drain soaking water. Cover with water and cook until tender over medium low heat, about 1 hour. Add more water if necessary. Drain.
  3. Slowly heat 1 tablespoon oil and sauté garlic and onion until tender, 5 to 7 minutes. Move to a large bowl.
  4. Add cooked beans to sautéed vegetables. Add parsley, salt, lemon juice and hot pepper sauce and mash until smooth.
  5. With floured hands, form ovals with bean mixture (about 1/4 cup each). Roll in flour.
  6. Fry falafel, with the remaining oil in skillet, until golden brown. Drain on paper towel.
  7. Combine yogurt with remaining 2 tablespoons onion.
  8. Serve falafel in pocket bread topped with yogurt.
Recipe Notes

You can use 1 can of drained and rinsed chickpeas instead of cooking them from dry.

Top with cucumber yogurt dip or tahini for added flavor.
Nutrition Facts
Falafel with Yogurt Sandwich
Amount Per Serving
Calories 634 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 3mg 1%
Sodium 555mg 23%
Potassium 770mg 22%
Total Carbohydrates 96g 32%
Dietary Fiber 10g 40%
Sugars 20g
Protein 22g 44%
Vitamin A 49%
Vitamin C 19%
Vitamin D0%
Calcium 15%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
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