This recipe was adapted from Cooking Light. It was easier to prepare than I would have thought, and made a tasty meal. I especially enjoyed the dressing, and plan to use it on tomatoes, carrots and bell peppers during the hot summer months. Enjoy!
Falafel:
1/4 cup minced red onion
**I was generous with the red onion
1 tablespoon Dijon mustard
**I used whole grain Dijon
1 teaspoon whole cumin
**The original recipe calls for 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 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup fresh spinach
**the original recipe calls for arugula
Cucumber-Yogurt Dressing:
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice
Combine all falafel ingredients, excluding the spinach, in a food processor; pulse 6 times or until well blended (mixture will be wet). Make sure that the mixture still has a good deal of texture.
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture to make a patty and place in pan; cook 4 minutes on each side or until golden brown.
Combine all cucumber-yogurt dressing ingredients in a food processor; pulse 6 times or until well blended. Cover and chill.
Line each pita half with 1/4 cup spinach, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
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