Falafel Pitas

Ingredients

• 1/4 cup plain dry breadcrumbs
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons chopped green onions
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 large egg
• 1 garlic clove, chopped
• Dash of ground red pepper
• Cooking spray
• 1/4 cup shredded seeded peeled cucumber
• 1/4 cup plain 2% low-fat Greek yogurt
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 (6-inch) whole wheat pitas, halved
• 4 Bibb lettuce leaves
• 8 (1/4-inch-thick) tomato slices

Preparation

1. 1. Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.
2. 2. Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Line each pita half with 1 lettuce leaf and 2 tomato slices. Place 1 patty in each pita half. Top each patty with about 1 tablespoon cucumber mixture.