Falafel Sandwiches
Instructions:
- Serve these small bean patties in pita pockets with lettuce, tomatoes, and cucumbers. For a tangy finishing touch, spoon in a little plain yogurt
- 4 green onions, cut into 1-inch pieces
- 2 garlic cloves, each cut in half 1â„2 cup packed fresh Italian parsley leaves
- 2 teaspoons dried mint
- 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
- 1â„2 cup plain dried bread crumbs
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground red pepper (cayenne)
- 1â„4 teaspoon ground allspice
- olive oil nonstick cooking spray
- 4 pitas (6- to 7-inch diameter)
- accompaniments:
- sliced romaine lettuce
- sliced tomatoes
- sliced cucumber
- sliced red onion
- plain low-fat yogurt
- In food processor with knife blade attached, finely chop green onions, garlic, parsley, and mint. Add garbanzo beans, bread crumbs, coriander, cumin, baking powder, salt, ground red pepper, and allspice, and blend until a coarse puree forms.
- Shape bean mixture, by scant 1â„2 cups, into eight 3-inch round patties and place on sheet of waxed paper. Spray both sides of patties with olive oil spray.
- Heat nonstick 10-inch skillet over medium-high heat until hot. Add half of patties and cook 8 minutes or until dark golden brown, turning once. Transfer the patties to paper towels to drain. Repeat with the remaining patties.
- Cut off top third of each pita to form a pocket. Place warm patties in pitas. Serve with choice of accompaniments.
- P R E P 10 minutes
- C O O K 8 minutes per batch
- MA K E S 4 sandwiches