Whole Wheat Pita with Falafel (#64)

Whole Wheat Pita with Falafel (#64)

Basic Information

• Servings: 2
• Serving Size: 1 pita half
• Difficulty: 3
• Budget: 3
• Prep Time: 20
• Cook Time: 15
• Total Time: 35
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• Halal
• Kosher

Equipment

• Medium skillet
• Medium bowl
• Measuring cups and spoons

Ingredients

1. 1 cup canned chickpeas, rinsed and drained
2. 1 tablespoon olive oil (plus extra for frying)
3. 1 teaspoon garlic, minced
4. 1/4 teaspoon cumin
5. 1/4 teaspoon salt
6. 1 whole wheat pita, halved (gluten-free for Gluten-Free tag)

Directions

1. In a medium bowl, mash chickpeas with garlic, cumin, salt, and 1 tablespoon olive oil until a coarse paste forms, then shape into 4 small patties.
2. In a medium skillet over medium heat, heat 1 tablespoon olive oil and fry patties until golden, about 3-4 minutes per side.
3. Stuff 2 falafel patties into each pita half and serve warm.

Storage

Refrigerate falafel in an airtight container for up to 4 days; store pita separately at room temperature for up to 3 days. Reheat falafel in a skillet.

Nutrition

• Calories: 300
• Protein: 10g
• Fat: 12g
• Carbs: 38g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A