Vegetarian Week, #4. Falafel Pitas with Cucumber-Yogurt Dressing

Very easy to make and pretty healthy dinner! Enjoy!



Yield: 4 servings (serving size: 1 filled pita half)
Ingredients
* 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 organic chickpeas (garbanzo beans), rinsed and drained
* 1 (1-ounce) slice whole wheat bread, torn into pieces
* 1 large farm egg
* 1 large egg white
* 2 (6-inch) whole wheat pitas, split
* 1 cup organic arugula
* 1/2 cup Cucumber-Yogurt Dressing(recipe to follow)

Preparation
1) Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

2) Heat 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.

3) 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.




Cucumber-Yogurt Dressing
Ingredients
* 1 cup plain fat-free organic yogurt
* 1/2 cup diced seedless cucumber
* 1/4 cup minced red onion
* 1 teaspoon fresh lemon juice

Preparation
1) Combine all ingredients in a small bowl. Cover and chill.

Recipe resource: here