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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't have time to make the sauce, use commercial hummus thinned with lemon juice. Ingredients:
1 cup 2% reduced-fat greek yogurt |
2/3 cup chopped peeled cucumber |
1 teaspoon chopped fresh dill |
1 garlic clove, minced |
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans) |
1/4 cup dry breadcrumbs |
1/4 cup finely chopped fresh parsley |
3 tablespoons finely chopped red onion |
1 teaspoon garlic salt |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
2 tablespoons olive oil |
remaining ingredients |
2 (6-inch) whole wheat pitas, cut in half |
2 cups shredded romaine lettuce |
1 cup chopped plum tomato |
2/3 cup thinly sliced peeled cucumber |
1/4 cup thinly sliced red onion |
Directions:
1. To prepare sauce, combine the first 4 ingredients; set aside.
2. To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid (discard remaining liquid), breadcrumbs, and next 5 ingredients (through cumin) in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Spread about 1/4 cup sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablespoon sliced onion, and 2 patties.
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