Tuesday, March 3, 2009

Falafel Pitas with Cucumber-Yogurt Dressing

from CookingLight
Pack the cucumber-yogurt dressing in a separate container to serve with the sandwiches. Vegetable crudités such as bell pepper wedges and carrot or celery sticks will round out the meal. You can substitute fresh baby spinach for the arugula, if desired.

4 servings (serving size: 1 filled pita half)
* 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
* 1/2 cup Cucumber-Yogurt Dressing

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.

Nutritional Information
Calories: 280 (30% from fat)
Fat: 9.4g (sat 1.2g,mono 5g,poly 2.2g)
Protein: 11.4g
Carbohydrate: 40.1g
Fiber: 7.3g
Cholesterol: 53mg
Iron: 3.3mg
Sodium: 592mg
Calcium: 81mg

by: myrecipes.com
Photo: Randy Mayor


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