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Nutrition Facts

Serving Size ¼ of recipe

Calories 429

Total Fat 10 g

Saturated Fat 2.0 g

Sodium 981 mg *

Total Carbohydrate 73 g

Dietary Fiber 11 g

Protein 16 g

*Amount of sodium will be less than this if garbanzo beans are rinsed.

Servings 4

Ingredients Measures

Plain, low-fat yogurt ½ cup

Tahini (sesame-seed paste) 2 tablespoons

Garlic cloves, minced 1 + 1

Lemon juice, divided 2 tablespoons

Garbanzo beans (chick peas), rinsed and drained 1 (15-ounce) can

Parsley, chopped ¼ cup

All-purpose flour ¼ cup

Ground cumin 1 1/4 teaspoons

Salt ½ teaspoon

Black pepper 1/8 teaspoon

Olive oil 2 teaspoons

Whole wheat pitas, sliced in half 4 (6-inch)

Tomato, diced 1

Cucumber, diced ¼ cup

Green-leaf lettuce leaves 8

Directions

Whisk together yogurt, tahini, 1 minced garlic clove, and half of the lemon juice in a small bowl. Cover sauce and place in refrigerator until falafels are ready.
Combine garbanzo beans, parsley, 1 minced garlic clove, flour, cumin, salt, pepper, and remaining lemon juice in a food processor or blender and process until smooth. Shape mixture into 8 small patties.
Heat olive oil in a large nonstick skillet over medium heat. Cook for 4-6 minutes on each side, until browned.
Arrange patties in pita halves. Top each burger with about 1 ½ tablespoons of the sauce, and add in tomato, cucumber, and lettuce.