Falafel

PATTIES:
2 cans (15oz each) chick peas, rinsed and drained.
2 green onions minced.
1/4 cup dry plain bread crumbs.
1 egg
1/2 tspn garlic powder
1/4 tspn pepper
2 TBSPNs worcestershire sauce
2 TBSPNs vegetable oil
1/4 cup chopped flat leaf parsely

SAUCE:
1 cups of fat free yogurt
1 cup fat free sour cream.
1 scallion minced
1 TBSPN dry dill weed
1 Garlic clove
1/4 cup finely chopped flat leaf parsely

5 whole pitas cut in half.
2 tomatoes sliced.
10 thin pickle slices.
1 red onion sliced
10 large lettuce leaves.

In a food processor, combine first seven items, and 1/2 of the chopped parsely and the wrosestershire sauce. Process them until smooth. The mixture was a little too moist to handle so i added some bread crumbs.
shape into 3" wide patties about 1/2" thick. should make about ten.
Spray a skillet with cooking oil, and add a few patties to it, then cook in on medium heat. Fry patties until golden brown on each side.

For the sauce:
mix the yogurt, sour cream, crushed garlic, dill weed, scallions and the rest of the parsely together.

Cut the pitas in half.

In each half pita, layer one patty (we sort of broke them up in the pita), 2 slices of tomato, a leaf of lettuce broken in half,2 pickle slices and some red onions, and drizzle 2 TBSPNs of yogurt mix inside.

Number of Servings: 10

Recipe submitted by SparkPeople user CORDANGE.