Falafel Pitas

Ingredients

• Sauce:
• 1 cup 2% reduced-fat Greek yogurt
• 2/3 cup chopped peeled cucumber
• 1 teaspoon chopped fresh dill
• 1 garlic clove, minced
• Falafel:
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
• 1/4 cup dry breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons finely chopped red onion
• 1 teaspoon garlic salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Remaining ingredients:
• 2 (6-inch) whole wheat pitas, cut in half
• 2 cups shredded romaine lettuce
• 1 cup chopped plum tomato
• 2/3 cup thinly sliced peeled cucumber
• 1/4 cup thinly sliced red onion

Preparation

1. 1. To prepare sauce, combine the first 4 ingredients; set aside.
2. 2. To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid (discard remaining liquid), breadcrumbs, and next 5 ingredients (through cumin) in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
3. 3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Spread about 1/4 cup sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablespoon sliced onion, and 2 patties.