Falafel Pitas w/ Cucumber Yogurt Dressing

0.25 cup minced red onion
1 tbsp dijon mustard
1 tsp ground cumin
0.5 tsp paprika
0.25 tsp black pepper
0.125 (1/8) tsp salt
1 (15 1/2 ounce) can chickpeas, rinsed/drained
1 slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1.5 tbsp olive oil
2 (6 inch) whole wheat pitas, split
1 cup arugula

To make cucumber yogurt sauce:
1 cup plain fat-free yogurt
0.5 cup diced seedless cucumber
0.25 cup minced red onion
1 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.