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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From Cooking Light these are tasty and low in calories. Perfect for meatless lunch or light dinner. I found pre-made Tzatziki sauce made by Fage next to the Greek yogurt and used that for a quick fix, but if you want to make your own, the recipe is included for that too. Ingredients:
1/4 cup dry breadcrumbs |
1/4 cup cilantro, chopped |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1/4 teaspoon ground red pepper |
2 garlic cloves, crushed |
1 large egg |
1 (15 ounce) can chickpeas, drained (garbanzo beans) |
1 tablespoon olive oil |
1/2 cup plain low-fat yogurt |
2 tablespoons fresh lemon juice |
2 tablespoons tahini (sesame-seed paste) |
1 garlic clove, minced |
4 whole wheat pita bread, cut in half |
lettuce |
tomato, sliced |
cucumber, sliced |
Directions:
1. To prepare falafel, place the first 8 ingredients in a food processor, process until mixture is smooth. Divide the mixture into 16 equal portions and shape each portion into a 1/4-inch thick patty. Heat the olive oil in a large nonstick skillet over medium0high heat. Add the patties and cook 5 minutes on each side or until patties are browned and crispy.
2. For the sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons Tzatziki Sauce into each pita half. Fill each pita half with lettuce, tomato and cucumber slices and two patties.
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