Falafel-Stuffed Pitas

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 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. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654699 # Spread: # 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

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.

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.

It was a great healthy meal I ate for four lunches and liked it that much more each time. A great meal for anyone who wants a very compact meal.

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.

This is a staple in our house. So good, so easy. If I don't have pitas on hand I serve with couscous and a Greek salad.