FALAFEL WITH CILANTRO YOGURT IN PITA BREAD

Falafel with Cilantro Yogurt in Pita Bread image

Provided by Moshe Nov

Yield Makes 4 servings

Number Of Ingredients 14

1 cup plain yogurt
1 cup chopped fresh cilantro
1 cup chopped onion
5 large garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), drained
3 tablespoons plus 1/2 cup all purpose flour
2 teaspoons ground cumin
1 large egg
Olive oil
4 warm pita breads, top third cut off
Sliced tomatoes
Crisp lettuce leaves

Steps:

Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.
Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.