Ingredients
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4 scallions, cut into 1 inch pieces
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2 cloves garlic, halved
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1/2 cup coarsely chopped fresh cilantro
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1/4 cup coarsely chopped of fresh mint
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1 (15 ounce) can chickpeas, rinsed and drained
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1 teaspoon ground cumin
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1 teaspoon baking powder
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1/2 teaspoon sea salt
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1 teaspoon Tabasco sauce
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vegetable oil cooking spray
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2 tablespoons olive oil
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4 pita pockets, warmed
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shredded lettuce
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sliced onion
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1 cup plain low-fat yogurt
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1 clove garlic, minced
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1 kirby cucumber, seeded and chopped
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sea salt
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1/2 cup plain dried breadcrumbs
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chopped tomato
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2 tablespoons fresh lemon juice
Instructions
- To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
- To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
- Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
- Lightly oil hands and form mixture into 4 burger shaped patties.
- Spray each patty lightly with cooking spray.
- Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
- Fry patties for about 4 minutes on each side or until golden brown and crisp.
- Transfer cooked patties to a paper-towel lined plate.
- Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
- Serve with Herbed Cucumber Yogurt.