Falafel Pitas with Goat Cheese Sauce

Ingredients

• Falafel:
• 1 cup dried chickpeas (garbanzo beans)
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1 (6-inch) whole wheat pita, torn into large pieces
• 2 garlic cloves, chopped
• 3 large egg whites
• Cooking spray
• Relish:
• 2 cups chopped seeded plum tomato
• 1 cup chopped seeded English cucumber
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 serrano chile, minced
• Sauce:
• 1 cup plain low-fat yogurt
• 1/4 cup (2 ounces) soft (log-style) goat cheese
• 1/8 teaspoon salt
• 1 small garlic clove, minced
• Remaining ingredient:
• 4 (6-inch) whole wheat pitas, halved

Preparation

1. To prepare falafel, sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.
2. Preheat oven to 350º.
3. Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until lightly browned.
4. To prepare relish, combine tomato and next 5 ingredients (through chile).
5. To prepare sauce, combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
6. Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.