Crispy Falafel Pita with Yogurt-Dill Sauce Recipe

For the falafel:

• 1 cup dried chickpeas, soaked in water overnight
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup bread crumbs
• 1 tablespoon water
• ½ teaspoon baking powder
• 1½ tablespoons cilantro, freshly chopped
• 1 tablespoon parsley, freshly chopped
• 1 tablespoon ground cumin
• ¾ teaspoon salt
• ¾ teaspoon ground black pepper
• ¼ teaspoon ground turmeric
• Vegetable oil for frying

For the sauce:

• 1 cup plain yogurt
• Lemon juice to taste
• 2 tablespoons fresh dill, chopped
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt

For the sandwich:

• 4 pita breads
• 2 tomatoes, sliced
• 2 cucumbers, sliced
• 1 head lettuce, chopped

1. Mash the soaked chickpeas in a large bowl until mostly smooth. A food processor works well if you prefer.
2. Add the onion, garlic, bread crumbs, water, baking powder, cilantro, parsley, cumin, salt, pepper, and turmeric. Mix until well combined.
3. Form the mixture into 2-inch patties. If the mixture is too dry to hold together, add a little water; if too wet, add more bread crumbs.
4. Heat oil in a large skillet over medium-high heat. Fry the patties for about 3–4 minutes per side, until golden brown. Drain on paper towels and set aside.
5. For the sauce, mix yogurt with lemon juice, chopped dill, olive oil, and salt. Stir until smooth and creamy, adjusting lemon and salt to taste.
6. Warm the pita breads for about 2 minutes per side. Stuff each pita with falafel, sliced tomatoes, cucumbers, and lettuce. Drizzle with the yogurt-dill sauce and serve.