Falafel With Cilantro Yogurt In Pita Bread

By lknowles

recipe from Israel:

Ingredients

• 1 Cup Plain Yogurt
• 1 Cup Fresh Cilantro (divided), Chopped
• 1 Cup Onion (divided), Chopped
• 5 Large Garlic Cloves (divided), Minced
• 1 Tbsp Fresh Lemon Juice
• 1/2 Tsp Cayenne (divided)
• ----- Falafel -----
• 2 Cans Garbanzo Beans (15 Oz)
• (A.K.A. Chickpeas)
• 3 Tbsp Flour
• 2 Tsp Ground Cumin
• 1 Egg
• ----- For Frying -----
• 1/2 Cup Flour
• 3 Tbsp Olive Oil
• ----- To Serve -----
• 4 Pita Bread (top 1/3 Cut Off), Warm
• 8 Slices Tomatoes
• 4 Lettuce Leaves

Details

Servings 4

Preparation

Step 1

Whisk the yogurt, ½ cup cilantro, ¼ cup onion, 1 clove of garlic and ¼ tsp of cayenne in a medium bowl to blend. Season to taste with salt and pepper. Refrigerate until ready to serve.

Blend the garbanzo beans, 3 tbl flour, cumin, remaining ½ cup cilantro, 4 garlic cloves and remaining ¼ tsp cayenne in a food processor until almost smooth. Add egg and remaining ¼ cup onion and blend, using on/off turns, until the onion is finely chopped. Transfer the mixture to a bowl and sprinkle with salt and pepper. Shape the mixture into ½ inch patties. Turn the patties in the ½ cup flour to coat both sides.

Pour the oil into a large heavy skillet to coat the bottom and place over med-high heat. Add the patties and cook until crisp and golden, about 8 minutes per side. Open the pita bread and slide in a patty. Add sliced tomato and lettuce and spoon in some yogurt sauce to serve.

Per Serving: 752 Cal (21% from Fat, 14% from Protein, 65% from Carb); 27 g Protein; 18 g Tot Fat; 3 g Sat Fat; 9 g Mono Fat; 125 g Carb; 17 g Fiber; 291 mg Calcium; 8 mg Iron; 1084 mg Sodium; 57 mg Cholesterol