Monday, October 4, 2010

Falafel Pitas (Round II)

I got this recipe for falafels from Cooking Light. I liked falafels the first time we tried them, but I didn't particularly love deep frying the patties. When I found this recipe had only 2 Tablespoons of olive oil, I knew it was much more within my comfort zone!

There are multiple options for the sauce on these pitas. I personally added Ranch dressing as option #3; it is neither authentic nor light, but it sure is easy and tasty!

Falafel Pitas
from Cooking Light

Sauce Option #1
1 cup reduced fat Greek yogurt
2/3 c chopped peeled cucumber
1 t chopped fresh dill
1 garlic clove, minced

Sauce Option #2

hummus thinned with lemon juice

Sauce Option #3
6 T Ranch dressing

1 (15 oz) can no-salt-added chickpeas (garbanzo beans)
1/4 c dry bread crumbs
1/4 c finely chopped fresh parsley
3 T finely chopped red onion
1 t garlic salt
1 t ground coriander
1 t ground cumin
2 T olive oil
Remaining Ingredients
2 whole wheat pitas, cut in half
2 c shredded romaine lettuce
1 c chopped tomato
2/3 c thinly sliced peeled cucumber
1/4 c thinly sliced red onion

Depending on which sauce option you choose, combine sauce ingredients; set aside. To prepare falafel, drain chickpeas, reserving 3 Tablespoons liquid. Place chickpeas, 3 T 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. 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 sauce into each pita half. Fill with lettuce, tomato, cucumber, onion, and two patties.

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