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Falafel is a delightful vegetarian protein that you can enjoy with or without a pita. If you go the traditional route, stack up your pita with fresh greens, Chunky Cucumber Yogurt Sauce, and falafel. Alternatively, falafel balls sit pretty atop a Greek salad. For a full-on Mediterranean experience, serve hummus as a starter.
To Make the Cucumber Yogurt
Combine the ingredients in a small bowl and fold together. Chill until ready to serve.
To Make the Falafel
Pulse the chickpeas in a food processor until you have a thick, crumbly paste. Add 2 tablespoons of chickpea flour to the chickpea paste along with the egg, parsley, garlic, and spices. Pulse to combine. If the mixture is not holding together, add more flour, 1 tablespoon at a time. Shape the chickpea mixture into 12 falafel, each about the size of a golf ball. Heat the olive oil in a sauté pan over medium heat. Place half of the falafel in the pan. Gently sauté, turning with tongs to get an even golden brown color and crisp exterior, about 6–8 minutes per batch. While you are finishing up the falafel, warm the pitas in a dry pan over medium heat to make them more pliable. Pile each pita with greens, cucumber yogurt, and 3 falafel and serve.
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Excerpted from Feed Zone Table: Family-Style Meals to Nourish Family and Sport by Biju Thomas and Allen Lim.
From Yoga Journal