Dr. Mehmet Oz Falafel Pita Pockets
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 440.8
- Total Fat: 17.7 g
- Cholesterol: 67.2 mg
- Sodium: 1,140.5 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 10.0 g
- Protein: 16.5 g
View full nutritional breakdown of Dr. Mehmet Oz Falafel Pita Pockets calories by ingredient
Introduction
By searing and not frying the author of Food Can Fix It gives the Middle Eastern sandwich a healthy makeover By searing and not frying the author of Food Can Fix It gives the Middle Eastern sandwich a healthy makeoverNumber of Servings: 4
Ingredients
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1 (16-oz) can no-salt added Chickpeas, drained and rinsed
2/3 cup Water
1/4 cup Bulgur Wheat, Dry
1/2 cup, crumbled Feta Cheese
1/4 cup chopped fresh flat-leaf Parsley
1 large Egg, lightly beaten
1 tsp ground Cumin
1/2 tsp Pepper, black
3 Tbsp. finely chopped red onion
3/4 tsp Kosher Salt
3 tbsp fresh Lemon Juice, divided
1/2 cup whole-milk yogurt
1 tbsp Tahini (sesame paste)
1 tbsp honey
2 tbsp Extra Virgin Olive Oil
2 whole-grain pita rounds, cut in half
Directions
1. Spread chickpeas on a baking sheet lined with paper towels; let stand until dry.
2. Bring water to a boil in a small saucepan over high. Add bulgur. Cover and reduce heat to low; simmer unti lwater is absorbed, about 15 minutes. Spread bulgur on a plate, and let cool for 15 minutes.
3. Combine bulgur, chickpeas, feta, parsley, egg, cumin, pepper, onion, salt and 2 tablespoons of the lemon juice in a food processor; process until well combined, about 1 minute. Form mixture into 8 patties (about 3-inch diameter).
4. Stir together yogurt, tahini, honey and remaining 1 tablespoon lemon juice in a bowl until combined. Set aside.
5. Heat olie oil in a large nonstick skilet over medium. Cook patties until golden brown, 3 to 4 minutes per side. Place 2 falafel patties in each pita pocket. Add your favorite toppings (romaine lettuce, cucumber, red onion, tomato), and drizzle with yogurt sauce.
Serving Size: makes 4 half pita pocket sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user ZPOST72.
2. Bring water to a boil in a small saucepan over high. Add bulgur. Cover and reduce heat to low; simmer unti lwater is absorbed, about 15 minutes. Spread bulgur on a plate, and let cool for 15 minutes.
3. Combine bulgur, chickpeas, feta, parsley, egg, cumin, pepper, onion, salt and 2 tablespoons of the lemon juice in a food processor; process until well combined, about 1 minute. Form mixture into 8 patties (about 3-inch diameter).
4. Stir together yogurt, tahini, honey and remaining 1 tablespoon lemon juice in a bowl until combined. Set aside.
5. Heat olie oil in a large nonstick skilet over medium. Cook patties until golden brown, 3 to 4 minutes per side. Place 2 falafel patties in each pita pocket. Add your favorite toppings (romaine lettuce, cucumber, red onion, tomato), and drizzle with yogurt sauce.
Serving Size: makes 4 half pita pocket sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user ZPOST72.