Falafel-spiced chickpea pita pockets

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Falafel is traditionally deep-fried, but here I pressure-cook the chickpeas,then sauté them in a falafel-inspired mix of spices for a much healthier result.The chickpeas come out of the skillet a little crisp, a little chewy, and totallydelicious when tucked into pita pockets full of vegetables and creamy tahinidressing. Top the chickpeas with whatever spicy condiment you like best.My favorites are Moroccan harissa (a complex, dark red spice paste) MiddleEastern zhoug (a piquant, bright green cilantro-chile blend), and Indonesian sambal oelek (aka chile paste). Try this Instant Pot falafel recipe!