Drain and set aside.
(The mixture will be moist.)
Using a generous 1/4 cup each, form the chickpea mixture into 8 patties.
Heat oil in a large nonstick skillet over medium-high heat.
Add the patties and cook until the bottoms are golden and beginning to crisp, 4 to 5 minutes.
Carefully flip and cook until golden brown, 2 to 4 minutes more.
Warm pitas, if desired.
Divide the pickled vegetables and patties among the pita halves and serve with the sauce.
Tips
To make ahead: Refrigerate pickled vegetables (Step 1) for up to 3 days.
Prepare falafel through Step 2 and refrigerate for up to 2 days.
Refrigerate the tzatziki sauce (Step 4) for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
