45 minutes
A delightful vegetarian dish featuring spring pea falafels paired with a spicy and tangy harissa yogurt sauce, served in warm pita bread with fresh vegetables and herbs.
0 oz
Chickpeas, rinsed and drained
0 oz
teaspoons
teaspoons
teaspoons
pinches
Fresh Herbs (Parsley, Mint, Chives), chopped
0 oz
Garlic Clove, peeled
each
Yellow Onion, chopped
0 oz
teaspoons
tablespoons
Neutral Oil, for frying
cups
Whole-Milk Yogurt
cups
Harissa Powder
teaspoons
tablespoons
Feta Cheese, crumbled
0 oz
Pita Breads, warmed
each
slices
slices
slices
sprigs
sprigs
1. Prepare Falafel Mix
Combine the peas, chickpeas, cumin, coriander, sea salt, cayenne pepper, fresh herbs, garlic, and onion in a food processor. Pulse until the mixture is finely chopped but not puréed.
2. Add Baking Powder and Flour
Add the baking powder and flour to the mixture in the food processor. Blend until everything is well incorporated. The resulting mixture should be sticky yet firm enough to hold its shape when rolled into balls.
3. Fry Falafel
Heat the neutral oil in a medium saucepan to 375°F (190°C). Form the falafel mixture into balls and gently lower them into the hot oil. Fry for 2 to 3 minutes, or until deep golden in color.
4. Prepare Harissa Yogurt Sauce
In a medium bowl, mix together the yogurt, harissa powder, sea salt, lemon juice, and crumbled feta cheese until smooth and well blended.
5. Serve
Warm the pita breads in the oven. Assemble by placing the falafel in the pita bread, drizzling with harissa yogurt sauce, and adding red onion, cucumber, tomatoes, feta cheese, cilantro, and mint.
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