Falafel

Falafel
Servings: 4 Prep 15 mins Cook 6 mins

Ingredients

  • 1 can (19 ounces) chickpeas, rinsed and drained
  • 1/2 onion, coarsely chopped
  • 1/3 cup unflavored bread crumbs
  • 2 tablespoons chopped flat-leaf Italian parsley
  • 1 teaspoon ground cumin
  • 2 cloves garlic, smashed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup nonfat plain yogurt
  • 1/4 cup tahini
  • 2 1/2 tablespoons fresh lemon juice
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cucumber, peeled and diced
  • 4 small pita breads
  • 2 cups shredded iceberg lettuce

Make It

1. 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.

2. 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.

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

4. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 319, Fat, total (g): 10, chol. (mg): 1, sat. fat (g): 1, carb. (g): 49, pro. (g): 18, sodium (mg): 541, Percent Daily Values are based on a 2,000 calorie diet.