The patties will seem small when you're forming them, but they fit perfectly in the pita halves. To prevent the falafel mixture fom sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters.
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced
4 (6-inch) whole wheat pitas, cut in half
8 curly leaf lettuce leaves
16 (1/4-inch-thick) slices tomato
How to Make It
To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.
Very easy to make. Pretty tasty. A good, solid, recipe is a good description for this one and is an easy weeknight dinner idea. I served this with hummus and pita chips. I will probably make this again.
I actually make this with the avocado spread from another Cooking Light recipe. So yummy! I make it regularly and it's always a hit--with vegetarians and meat eaters alike.
# 1/4 cup mashed peeled avocado
# 2 tablespoons finely chopped tomato
# 1 tablespoon finely chopped red onion
# 2 tablespoons fat-free sour cream
# 1 teaspoon fresh lime juice
# 1/8 teaspoon salt
This was a great way to make falafel healthier. To up the flavor, I added sliced pickles and, instead of the accompanying sauce from the recipe, ~1 Tb each of storebought hummus and homemade Tzatziki sauce: 1 cup nonfat Greek yogurt, juice of 1/2 lemon, 2 Tb fresh mint, 1 cucumber (seeded and peeled), 1/2 tsp salt - combine in food processor and chill at least 1 hour.
I thought this was great! Tasted better than the falafel I have gotten at restaurants. I followed the recipe exactly except used bottled minced garlic instead of fresh. Will definitely make again! Also, it says to make 16 paddies, but also says the recipe yields 4 servings of two paddies, so I only made 8 paddies. There would not have been enough mixture to make 16 paddies.
My husband and I really liked this. It was so easy to make (the wet-hands trick worked well when forming the patties) and we especially loved the sauce. The only thing I did differently was I doubled the red pepper - we like things spicy. This will definitely go into our regular rotation.