- 4
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
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