Falafel Pitas with Cucumber-Yogurt Dressing

Falafel Pitas with Cucumber-Yogurt Dressing Recipe
Randy Mayor
Make this healthy falafel pita recipe to get a taste of a Middle Eastern favorite.

Yield:

4 servings (serving size: 1 filled pita half)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Caloriesfromfat 30 %
Fat 9.4 g
Satfat 1.2 g
Monofat 5 g
Polyfat 2.2 g
Protein 11.4 g
Carbohydrate 40.1 g
Fiber 7.3 g
Cholesterol 53 mg
Iron 3.3 mg
Sodium 592 mg
Calcium 81 mg

Ingredients

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
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula

Preparation

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

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.

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.

Note: Nutritional analysis includes Cucumber-Yogurt Dressing.