Falafel Pitas w/ Cucumber Yogurt Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 cup minced red onion1 tbsp dijon mustard1 tsp ground cumin0.5 tsp paprika0.25 tsp black pepper0.125 (1/8) tsp salt1 (15 1/2 ounce) can chickpeas, rinsed/drained1 slice whole wheat bread, torn into pieces1 large egg1 large egg white1.5 tbsp olive oil2 (6 inch) whole wheat pitas, split1 cup arugulaTo make cucumber yogurt sauce:1 cup plain fat-free yogurt 0.5 cup diced seedless cucumber0.25 cup minced red onion1 tsp fresh lemon juice
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
For cucumber yogurt dressing:
Combine all ingredients in a small bowl. Cover and chill.
Serving Size: Makes 4 servings (1 serving = 1 half pita filled)
Number of Servings: 4
Recipe submitted by SparkPeople user THESHRINKINLADY.
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
For cucumber yogurt dressing:
Combine all ingredients in a small bowl. Cover and chill.
Serving Size: Makes 4 servings (1 serving = 1 half pita filled)
Number of Servings: 4
Recipe submitted by SparkPeople user THESHRINKINLADY.
Nutritional Info Amount Per Serving
- Calories: 330.3
- Total Fat: 8.6 g
- Cholesterol: 40.7 mg
- Sodium: 733.4 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 9.0 g
- Protein: 14.5 g