Homemade Falafel Pitas

with Feta, Tzatziki & Harissa Roasted Carrots

35 MIN

+$1.99/serving 4 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

You'll pan-fry our new falafel mix until perfectly crispy before tucking the falafel into warm pitas with a swoosh of tzatziki, marinated cucumbers, and harissa paste for a kick of heat. You'll serve them alongside hearty roasted carrots in this dynamic take on a beloved Middle Eastern street food.

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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Boneless Chicken Breast Pieces
8 oz Falafel Mix
4 Pocketless Pitas
24 oz Carrots
2 Persian Cucumbers
3 oz Feta Cheese
2 Lemons
4 cloves Garlic
1 cup Tzatziki (Cucumber-Yogurt Sauce)
3 Tbsps Red Harissa Paste

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the harissa paste. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, in a medium bowl, combine the falafel mix and 1/2 cup of water (or 1 cup for 4 servings). Set aside to rest, without stirring, at least 10 minutes, or until the water is absorbed. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Quarter and deseed the lemon(s). Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumber(s), the juice of 2 lemon wedges (or 4 wedges for 4 servings), a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm. Rinse and wipe out the pan. Use the same pan to cook the falafel.

4 Form & cook the falafel

Once the falafel mixture has absorbed the water, add the feta (crumbling before adding); stir to combine. Form the falafel mixture into 6 equal-sized patties (or 12 patties for 4 servings). In a large nonstick pan, heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of falafel sizzles immediately when added, add the falafel patties in an even layer. Cook 3 to 4 minutes per side, or until golden brown and heated through (if the pan seems dry, add a drizzle of oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt.

5 Finish & serve your dish

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Spread the tzatziki onto the warmed pitas; top with the cooked falafel, marinated cucumbers, and remaining harissa paste. Serve the finished pitas with the roasted carrots. Serve the remaining lemon wedges on the side. Enjoy!