We spent just over a week hoping parks at Disney World before taking a pit stop at Castaway Cay. While I devoured every food put in front of me, my tastebuds were craving the zesty mint for Falafel Veggie Pitas we found at the Moroccan Restaurant at Epcot.
This is what a falafel looks like.
Let me tell you, these are epic. We ordered three kinds of pitas, one veggie, one lamb, and one falafel and my mouth was in LOVE. The best part is my kids loved them too. Falafels are round, crispy chickpeas. Below is the recipe. Tell you if you tried it, liked it or LOVED it.
I can’t wait for summer to come, I can see myself making these bad boys, serving them up with couscous or sweet potato fries. I’ll take them outside and sit with the kids adding a tall glass of sweet lemonade. Bring on summer.
- 1/4 cup red onion (minced)
- 1 tbsp dijon mustard
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground black pepper (freshly)
- 1/8 tsp salt
- 151/2 ozs chickpeas (garbanzo beans, rinsed and drained)
- 1 oz whole wheat bread (torn into pieces)
- 1 large egg
- 1 large egg white
- 11/2 tbsps olive oil
- 2 whole wheat pitas (6-inch, split)
- 1 cup arugula
- 1/2 cup dressing (Cucumber-Yogurt)
- 2 cups plain soy yogurt
- 2 cucumbers, diced small
- 3 cloves garlic, minced
- 3 tbsp lemon juice
- 1 tbsp olive oil
- dash salt and pepper
- 1 tbsp fresh chopped mint leaves
- 1/4 tsp paprika
- Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
- Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
- Mix together all ingredients. Chill for at least an hour before serving to allow flavors to mingle.
- These are SO tasty! Each serving is about 280 calories.