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Falafel Pita Wraps
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Ingredients
0 of 20 gathered
Step by step
Method
5 steps
- 1
Stir the yogurt with cucumber, minced garlic, lemon juice, salt, and pepper. Chill it while you make the falafel — the sauce gets better as it sits.
- 2
In a food processor, pulse the scallions, garlic cloves, cilantro, and mint until finely chopped. Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and a few dashes of hot sauce if you want kick. Pulse until it looks like thick oatmeal and holds when you pinch it. Too wet? Another spoon of breadcrumbs. Too dry? A teaspoon of water or olive oil.
- 3
With lightly oiled hands, shape into 4 burger-size patties or 8 smaller fritters. If the mix feels soft, chill 10–15 minutes so they hold in the pan.
- 4
Heat the olive oil in a large skillet over medium. Fry the patties until deep golden and crisp on both sides, about 4 minutes per side. Drain briefly on paper towels.
- 5
Warm the pitas, then stuff each with falafel, lettuce, tomato, and onion. Spoon the cucumber yogurt over the top and eat while the falafel is still crunchy.