Falafel
main dishes

Falafel

Crispy on the outside. Fluffy on the inside. This pan-fried falafel does not disappoint. Season chickpea mixture with the herby, bright flavor of McCormick Gourmet™ Organic Za'atar. Then stuff falafel in pita pockets and top with a cool cucumber yogurt sauce, crisp red onions and spinach.
  • 15m

    prep time

  • 15m

    Cook Time

  • 278

    Calories

  • 17

    Ingredients

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Ingredients

12

(1/2-pita)

Servings

  • 1 can (15 ounces) chickpeas, drained
  • 3 tablespoons tahini
  • 1 egg
  • 1 clove fresh garlic
  • 5 teaspoons McCormick Gourmet™ Organic Za'atar, divided
  • 1/4 teaspoon sicilian sea salt
  • 1/4 cup flour
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon baking powder
  • Vegetable oil, for frying
  • 1 cup plain Greek yogurt
  • 1/2 cup finely chopped, peeled and seeded cucumber
  • 4 teaspoons fresh lemon juice
  • 6 pita breads, halved
  • 3 cups baby spinach leaves
  • 3/4 cup crumbled feta cheese
  • 3/4 cup thinly sliced red onion

Instructions

  • Place chickpeas, tahini, egg, garlic, 3 teaspoons of the Za’atar Seasoning and salt in food processor; cover. Process until almost smooth, scraping down sides as necessary. Transfer to large bowl. Add flour, onion and baking powder; mix well. Form mixture into 12 patties, each about 1/2-inch thick.

  • Pour enough oil into large skillet to come 1/4-inch up sides of pan. Heat on medium-high heat until shimmering. Cook patties in batches 3 minutes per side or until golden brown. Drain on paper towels.

  • Mix yogurt, cucumber, lemon juice and remaining 2 teaspoons Za’atar Seasoning in medium bowl until well blended. To serve, place 1 falafel into each pita pocket. Add 1/4 cup spinach and 1 tablespoon each feta cheese and red onion. Drizzle with about 2 tablespoons of the yogurt mixture before serving.

Nutrition information (per Serving)

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