Here's a recipe from Cooking Light. I've been wanting to try my hand at making falafel since we got back from Israel last summer. They were actually really easy to make, though these were more like falafel patties versus balls. Next time I might try a more traditional recipe, tho the Cucumber Yogurt was delish!
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 chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup 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
Directions:
Combine all ingredients for the Cucumber-Yogurt Dressing in a small bowl. Cover and chill.
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in 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.
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.
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