Falafel Pitas with Raita

KCTS 9 Cooks Dinner

Presented by: Paula Nemzek, KCTS 9 Cooks

Cook's Note: We love the falafel at Cedars in the U-District here in Seattle. When we can’t get there for dinner, we put together ingredients in our pantry to make our own easy version at home. No need to deep fry!

serves 4


  • 2 Tablespoons olive oil
  • 2 whole wheat pitas, cut in half crosswise
  • 1 cup romaine lettuce or other greens, shredded
  • 1 Roma tomato, sliced or diced

Ingredients for Falafel

  • 1/4 cup red onion, minced
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 15.5-ounce can garbanzo beans, rinsed and drained
  • 1 large slice whole wheat bread, torn into small pieces
  • 2 eggs

Ingredients for Raita Cucumber-Yogurt Sauce

  • 1 English cucumber
  • 2 cloves garlic, smashed and minced
  • 1/2 lime, juiced (may use lemon)
  • 10 leaves fresh mint (approximately), chiffonade
  • 1 1/4 cups Greek yogurt
  • salt and pepper


Combine falafel ingredients in a food processor. Pulse until well-blended and texture is fairly uniform. Mixture will be wet but will hold together.

Heat olive oil in a nonstick skillet over medium-high heat. Divide falafel mixture into 8 patties and spoon into pan. Cook about 4 minutes on each side, until golden brown.

For raita, grate cucumber into a bowl and drain and wring out most of the water. Add remaining ingredients and blend. Good to go, but even better if it sits for at least an hour so the flavors can blend.

Line each pita half with lettuce and tomato. Add 2 patties and spoon raita into each pita half to taste.


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