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Falafel Pitas

Crispy chickpea-date falafel in warm pitas with roasted sweet potato and yogurt sauce.

Serves 2Prep 20 minCook 25 minDifficulty mediumCuisine Middle Eastern

vegetarianmain

−Servings: 2+

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Ingredients

• 2pitas
• 1½ cupchickpeas (drained and rinsed)
• ½ cupplain Greek yogurt
• 2 clovegarlic
• 2 ozbaby greens (about 2 oz)
• 1sweet potato
• 2Medjool dates
• 2 tbspred wine vinegar
• 1 tbspfalafel spice blend
• 2 tbsptahini
• 1shallot
• Olive oil (for roasting, dressing and frying; amount as needed)
• Salt and pepper

Instructions

1. Preheat the oven to 450°F.
2. Wash and dry the fresh produce.
3. Halve the sweet potato lengthwise; thinly slice crosswise.
4. Drain and rinse the chickpeas. Transfer to a large bowl. Using a fork, mash until smooth.
5. Pit and roughly chop the dates.
6. Peel and mince the shallot to get about 2 tablespoons (you may have extra); place the minced shallot in a small bowl with 3/4 of the red wine vinegar.
7. Halve the pitas.
8. Peel and mince the garlic; using the flat side of your knife, smash the garlic until it resembles a paste (or use a zester). You will use up to half of this garlic paste in the yogurt sauce and the rest in the falafel mixture.
9. In a medium bowl, combine the Greek yogurt, half the remaining vinegar (after the portion used with the shallot), up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste. Set the sauce aside.
10. Place the sweet potato slices on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat.
11. Arrange the slices in a single, even layer and roast, stirring halfway through, 12 to 14 minutes, or until tender when pierced with a fork.
12. Remove from the oven and carefully transfer the roasted sweet potato to a large bowl. Set aside in a warm place.
13. While the sweet potato roasts, to the bowl of mashed chickpeas add the chopped dates, falafel spice blend, remaining garlic paste, 3/4 of the tahini, and 1 tablespoon olive oil.
14. Stir thoroughly to combine; season with salt and pepper.
15. Using wet hands, gently form the mixture into eight rounds about 1 1/2 inches thick. Transfer the formed falafel to a plate.
16. While the sweet potato continues to roast, heat a thin layer of oil in a large pan (nonstick recommended) over medium-high heat until hot.
17. When the oil is hot enough that a falafel sizzles immediately when added, add the falafel to the pan.
18. Cook 2 to 3 minutes per side, or until golden brown and crispy.
19. Transfer cooked falafel to a paper-towel-lined plate; immediately season with salt and pepper. Keep warm.
20. While the falafel cook, place the pitas directly on the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven.
21. To the bowl with the roasted sweet potato, add the marinated shallot (the shallot plus the 3/4 vinegar it was resting in), the remaining tahini, the remaining red wine vinegar, half the baby greens, and a drizzle of olive oil. Season with salt and pepper and gently toss to coat. Taste and adjust seasoning if needed.
22. Just before serving, place the remaining baby greens in a small bowl; drizzle with olive oil, toss to coat, and season with salt and pepper.
23. Carefully open the warmed pitas to form pockets. Divide the dressed baby greens, roasted sweet potato mixture, cooked falafel, and yogurt sauce between the pitas.
24. Divide the finished pitas and any remaining salad between 2 plates and serve immediately. Enjoy!

Notes

• Oven temperature: 450°F (for roasting the sweet potato and warming pitas).
• Use wet hands when forming falafel to prevent sticking and help form smooth rounds.
• Keep cooked falafel and roasted sweet potato warm while finishing other components so the pitas are served hot.
• If you prefer, falafel can be baked instead of pan-fried, but pan-frying gives a crisp exterior.