Canned Chickpeas make homemade falafels come together quickly! Fresh pita, sprouts and creamy sauce compliment the crisp falafel and make for a very satisfying dish.

We Provide
  • 1 Cup Chickpeas
  • 1 Oz. Alfalfa Sprouts
  • 1 Roma Tomato
  • 1 Persian Cucumber
  • 2 Oz. Greek Yogurt
  • 2 Oz. Tahini
  • 1 Shallot
  • 1 Lemon
  • ½ Oz. Parsley
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Garlic Gold Nuggets
  • 2 Tablespoons Flour
  • 1 Whole Pita
You Provide
  • Salt and Pepper
  • Olive Oil
  • 1 Small Sauce Bowl
  • Large Mixing Bowl
  • Cutting Board
  • Chefs Knife
  • Box Grater
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Step 1


Prep your falafels. Dice your shallot and finely chop the parsley. In your large mixing bowl place chickpeas, cumin, garlic gold nuggets, flour, fresh ground pepper, half the diced shallot, half the parsley. Using a fork, mash the chickpeas and stir to combine. Shape your mixture into 4 patties and set aside.

Step 2


Preheat sauté pan over high heat with 3 tablespoons olive oil. Once the oil in the pan starts to smoke, reduce heat to medium and add in as many patties fit into your pan and cook for 4 minutes on both sides over medium heat.

Step 3


While your falafels cook, prep your sauce. Combine tahini with the juice of half the lemon. Cut the cucumber in half and use a box grater to shred the half the cucumber.

Step 4


Cut the second half into slices and set aside. Place the shredded cucumber into the small sauce bowl and top with Greek yogurt, and the remaining chopped parsley and shallot. Stir to combine and set aside.

Step 5


Flip the falafels once they have cooked for 4 minutes on one side and have become nice and golden brown. Flip and continue cooking another 4 minutes. While your falafels finish cooking slice the roma tomato and set aside with your sliced cucumber and alfalfa sprouts. Gently heat the pita bread by either microwaving it for 10 seconds or placing it on the hot sauté pan once the falafels are done.

Step 6


To assemble, add half the cucumber yogurt sauce into the pita and add in 2 falafel patties. Slide in cucumber and tomato slices. Stuff the pockets with the alfalfa sprouts and dinner is served!



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