There is something so satisfying about eating food with no utensils. It gives you the assurance that you can finally eat messy. You’re not expected to look like you’ve kept it together all day, and that you’re gonna keep it together now. You’re not looking to impress; in fact, the more unimpressive you look, the more you appear to be the only one who knows how to eat. Welcome to the falafel. It’s pretty messy.
And rightly so. There is so much taste in this recipe. I honestly had no idea what I was doing. I had no hope in how it was even supposed to taste. But lo and behold, it was delicious.
Source: Falafel Pitas with Roasted Sweet Potato & Yogurt Sauce, by Blue Apron
Recipe by: ^
My friends say: “Oh my goodness.” “Can I have more sauce?”
I find this goes with: just itself
Serving size: 2
Can be: dinner, filling lunch
plain greek yogurt
romaine lettuce, roughly chopped (recipe calls for 2 oz. baby greens, but I used this instead)
red wine vinegar
falafel spice blend (za’atar & aleppo pepper)
The following instructions are copied from Blue Apron, but also have my edits below, such as in regard to the canola oil. (Please note that it is important when cooking to know the smoke points of different oils, as it can be unhealthy and even dangerous to cook with if misused. You can find out more information about smoke points of oils online.)
- Rinse the sweet potato, then cut in half, lengthwise. Thinly slice crosswise.
- Drain and rinse the chickpeas. Transfer to a large bowl. Using a fork, mash until smooth.
- Carefully pit the dates, and chop them.
- Peel the shallot and mince/finely chop to get about 2 tablespoons worth. Place in a bowl with ¼ of the vinegar.
- Halve the pitas.
- Peel and mince the garlic by carefully using the flat side of your knife. The instructions say to make it a paste, but I just finely chopped it and it was fine.
- In a medium bowl, combine the yogurt, half the remaining vinegar, up to half the garlic, and a drizzle of olive oil. Season with salt and pepper to taste.
- Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer and roast, stirring halfway through, 12 to 14 minutes, or until tender when pierced with a fork. Carefully remove from the oven, and also carefully transfer to a large bowl and set aside.
- While the sweet potato roasts, to the bowl of mashed chickpeas, add the dates, spice blend, remaining garlic paste, ¾ of the tahini and 1 tablespoon of olive oil. Stir to thoroughly combine, and season with salt and pepper. Using wet hands, gently form the mixture into eight ½-inch-thick rounds. Transfer to a plate.
- In a large pan (nonstick, if you have one), heat it up until it’s about medium-high heat. Spray some canola oil cooking spray (I use this, since I heard canola oil is good for high-temp cooking since it has a high smoke point [which is very important when cooking]). Add the remaining falafel. Cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside.
- Preheat oven to 450. Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven.
- To the bowl of roasted sweet potato, add the marinated shallot, remaining tahini, remaining vinegar, half the baby greens/romaine lettuce, and a drizzle of olive oil. Taste before seasoning with salt and pepper. Gently toss to coat.
- Place remaining baby greens in a bowl, and drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Carefully open the pockets of the warmed pitas. Divide the dressed baby greens, cooked falafel and yogurt sauce between the pitas. Divide the finished pitas and salad.