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Falafel pitas & yogurt sauce

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Dear ham and cheese sandwich, it’s been a few years since the passion began to fade. I just couldn’t do it anymore; our relationship was stale, repetitive and boring. Don’t worry, I didn’t leave you for another. I just stopped eating sandwiches. Besides, nothing similar to you appealed to me.

Today, I see things more clearly and I’ve made peace with our past. Recently, I opened my heart to an extraordinary new relationship.

Alright, I’ll stop talking to my sandwich. I’m weird, I know.

This falafel pita is perfect. It mixes up your routine and it’s vegetarian, so what are you waiting for?

Particularities

ServesServes 4 (yields 12 falafels)
Prep time15 min
Cook time20 min
Timeout-

FreezingFreezes well

Ingredients

2 pitas, halved
4 lettuce leaves

For the falafel

1/4 cup pistachios
1 French shallot
1 clove garlic
19 oz (1 can) chickpeas
5 basil leaves
1 handful fresh parsley
1/4 teaspoon cumin
1/4 teaspoon fennel seeds
2 tablespoons peanut oil
1 egg yolk
1/2 teaspoon baking soda
1/4 cup flour
Salt and pepper, to taste

For the yogurt

1/2 cup plain Greek yogurt
1 clove garlic, minced
Juice of 1/2 lemon
Salt and pepper, to taste

Steps

Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
In a food processor, process the pistachios, French shallot, and garlic. Add the remaining falafel ingredients and blend until the texture resembles dough.
Shape the mixture into 12 patties (about 2 tbsp each) and place on the baking sheet. Bake for 20 minutes. Turn the falafel halfway through.
Combine all the yogurt ingredients. Season well.
Place one lettuce leaf in each pita half. Fill each pita with three falafel and a bit of yogurt. Enjoy!