Wednesday, March 12, 2014

 

Falafel Pitas with Cucumber

  • 1/4 cup minced red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • (1-ounce) slice whole wheat bread, torn into pieces
  • large egg $
  • large egg white $
  • 1 1/2 tablespoons olive oil
  • (6-inch) whole wheat pitas, split
  • 1 cup arugula
  • 1/2 cup Cucumber-Yogurt Dressing

Preparation

  1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
  2. 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.
  3. 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.

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