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Recipe Summary

prep:
15 mins
cook:
6 mins
Servings:
4
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Ingredients

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Directions

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  • Combine chickpeas, onion, bread crumbs, parsley, cumin, garlic, salt and pepper in food processor. Whirl until well blended. Divide into 12 equal portions. Roll each into a ball and flatten slightly.

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  • Coat nonstick skillet with nonstick cooking spray. Heat over medium heat. Add falafel balls; cook 2 to 3 minutes per side or until lightly browned. Set aside.

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  • Place yogurt, tahini, lemon juice, garlic, salt and pepper in processor. Whirl until smooth. Stir in cucumber.

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  • Split each pita bread halfway down side. Put 1/2 cup lettuce inside each pita; add 3 falafel balls and top with some of the cucumber sauce.

Nutrition Facts

319 calories; total fat 10g; saturated fat 1g; cholesterol 1mg; sodium 541mg; carbohydrates 49g; protein 18g.

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