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Falafel Pitas

with Roasted Sweet Potato & Yogurt Sauce

Falafel Pitas with Roasted Sweet Potato & Yogurt Sauce
Cook Time
20-30mins
Makes
2 Servings
Nutrition
Group 2
Est. 800 calories
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.)

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

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: