15m
PREP TIME
15m
COOK TIME
278
CALORIES
17
INGREDIENTS
Servings: 12 (1/2-pita)
Ingredients
- 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
- 1 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.
- 2 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.
- 3 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.
