A Meat-Free Gyro-Style Pita with Mushroom Falafel and Zesty Green Beans

Mushrooms bring a satisfying, meat-like texture to chickpea falafel, evoking the spirit of a Greek gyro without any meat. The falafel are served in pita with a cool, tangy cucumber-yogurt sauce, and a side of lemony green beans adds a fresh contrast.

Info

• Cook time: 45 minutes
• Total time: 1 hour
• Yield: 4

Ingredients

Mushroom Falafel

• 1 pound mixed mushrooms (such as portobello, stemmed shiitake, white button)
• 1/4 cup olive oil, plus extra for sautéing, brushing, and drizzling
• 1 teaspoon chopped fresh thyme leaves
• One 15-ounce can chickpeas, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 large clove garlic, smashed
• 1 large egg
• Kosher salt
• 4 pita rounds
• 1/2 cup cherry tomatoes, halved

Lemony Green Beans

• 1 teaspoon chopped fresh tarragon
• Zest of 1 lemon
• Kosher salt
• 1/2 pound green beans, trimmed
• 1 1/2 teaspoons olive oil

Cucumber Yogurt Sauce

• 1/2 seedless cucumber, grated (about 1/2 cup)
• 1/3 cup plain whole-milk yogurt
• 1/3 cup sour cream
• 1 teaspoon ground cumin
• Pinch kosher salt
• 1 clove garlic, grated

Instructions

1. Make the mushroom falafel: Heat the oven to 450 degrees F.
2. Break the mushrooms into large pieces and scatter them on a large rimmed baking sheet. Toss with the olive oil and thyme. Roast, stirring halfway through, until they are golden brown and most of the moisture has cooked off, 15 to 20 minutes. Let cool slightly.
3. In the bowl of a food processor, combine the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt, and the cooled roasted mushrooms. Pulse until the mixture is finely chopped but not pureed, about 10 pulses, scraping down the sides of the bowl as needed. Scoop out 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
4. In a large nonstick skillet, heat a thin layer of olive oil over medium-high heat. Add the patties and cook, turning once, until evenly browned, about 3 minutes per side. Season with salt to taste.
5. Make the lemony green beans: In a small bowl, combine the tarragon, lemon zest, and 1 tablespoon salt. Mix well and set aside.
6. Bring a large saucepan of water to a boil and season generously with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. Once cool, drain well and slice into 1/4-inch-thick pieces.
7. Put the green beans in a bowl, toss with the olive oil, and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
8. Make the cucumber yogurt sauce: In a medium bowl, stir together the cucumber, yogurt, sour cream, cumin, salt, and garlic.
9. Assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, about 1 minute. Toss the halved tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then fill with cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans, and cherry tomatoes. Serve with additional cucumber yogurt on the side if desired.