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Falafel Pitas Fill 1 Created with Sketch.

with Roasted Sweet Potato & Yogurt Sauce

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Middle Eastern falafel is a street food favorite that can easily be made at home with a few simple techniques. Mashing the chickpeas until completely smooth allows the mixture to bind, and leaving the falafel undisturbed in the pan as they cook ensures they hold together better when flipped. Adding a bit of sweet dates, nutty tahini paste and herbaceous za’atar—a popular blend that features sumac, a red spice with citrusy flavor—perfectly highlights the chickpeas' earthiness. (Chefs, the baby greens for your dish may be tender arugula or kale.)

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instructions
Prepare the ingredients & make the yogurt sauce:
1 Prepare the ingredients & make the yogurt sauce:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Halve the sweet potato lengthwise; thinly slice crosswise.

Drain and rinse the chickpeas. Transfer to a large bowl. Using a fork, mash until smooth.

Pit and roughly chop the dates.

Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with ¼ of the vinegar.

Halve the pitas.

Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

In a medium bowl, combine the yogurt, half the remaining vinegar, up to half the garlic paste and a drizzle of olive oil. Season with salt and pepper to taste.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 12 to 14 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully transfer to a large bowl and set aside in a warm place.

Form the falafel:
3 Form the falafel:

While the sweet potato roasts, to the bowl of mashed chickpeas, add the dates, spice blend, remaining garlic paste, ¾ of the tahini and 1 tablespoon of olive oil. Stir to thoroughly combine; season with salt and pepper. Using wet hands, gently form the mixture into eight ½-inch-thick rounds. Transfer to a plate.

Cook the falafel:
4 Cook the falafel:

While the sweet potato continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot.

Once the oil is hot enough that a falafel sizzles immediately when added to the pan, add the remaining falafel. Cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place.

Warm the pitas & make the salad:
5 Warm the pitas & make the salad:

While the falafel cook, carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven.

To the bowl of roasted sweet potato, add the marinated shallot, remaining tahini, remaining vinegar, half the baby greens and a drizzle of olive oil; season with salt and pepper. Gently toss to coat; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Just before serving, place the remaining baby greens in a bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste.

Carefully open the pockets of the warmed pitas. Divide the dressed baby greens, cooked falafel and yogurt sauce between the pitas. Divide the finished pitas and salad between 2 dishes. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the yogurt sauce:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Halve the sweet potato lengthwise; thinly slice crosswise.

Drain and rinse the chickpeas. Transfer to a large bowl. Using a fork, mash until smooth.

Pit and roughly chop the dates.

Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with ¼ of the vinegar.

Halve the pitas.

Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

In a medium bowl, combine the yogurt, half the remaining vinegar, up to half the garlic paste and a drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 12 to 14 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully transfer to a large bowl and set aside in a warm place.

Roast the sweet potato:
Form the falafel:
3 Form the falafel:

While the sweet potato roasts, to the bowl of mashed chickpeas, add the dates, spice blend, remaining garlic paste, ¾ of the tahini and 1 tablespoon of olive oil. Stir to thoroughly combine; season with salt and pepper. Using wet hands, gently form the mixture into eight ½-inch-thick rounds. Transfer to a plate.

4 Cook the falafel:

While the sweet potato continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot.

Once the oil is hot enough that a falafel sizzles immediately when added to the pan, add the remaining falafel. Cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place.

Cook the falafel:
5 Warm the pitas & make the salad:

While the falafel cook, carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven.

To the bowl of roasted sweet potato, add the marinated shallot, remaining tahini, remaining vinegar, half the baby greens and a drizzle of olive oil; season with salt and pepper. Gently toss to coat; season with salt and pepper to taste.

6 Finish & plate your dish:

Just before serving, place the remaining baby greens in a bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste.

Carefully open the pockets of the warmed pitas. Divide the dressed baby greens, cooked falafel and yogurt sauce between the pitas. Divide the finished pitas and salad between 2 dishes. Enjoy!

Finish & plate your dish: