Categories: Main Dish, Vegetarian

Ingredients

• 4 scallions, cut into 1 inch pieces
• 2 cloves garlic, halved
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup plain dried breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon Tabasco sauce
• vegetable oil cooking spray
• 2 tablespoons olive oil
• 4 pita pockets, warmed
• shredded lettuce
• chopped tomatoes
• sliced onions
• Herbed Cucumber Yogurt
• 1 cup plain low-fat yogurt
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 1 kirby cucumbers, seeded and chopped
• sea salt
• pepper

Directions

1. To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.

2. To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.

3. Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.

4. Lightly oil hands and form mixture into 4 burger shaped patties.

5. Spray each patty lightly with cooking spray.

6. Let the olive oil get hot (but not smoking) in a large skillet over medium heat.

7. Fry patties for about 4 minutes on each side or until golden brown and crisp.

8. Transfer cooked patties to a paper-towel lined plate.

9. Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.

10. Serve with Herbed Cucumber Yogurt.

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