*Amount of sodium will be less than this if garbanzo beans are rinsed.
Servings and Times
Ingredients and Preparation
Plain, low-fat yogurt
Tahini (sesame-seed paste)
Garlic cloves, minced
1 + 1
Lemon juice, divided
Garbanzo beans (chick peas), rinsed and drained
1 (15-ounce) can
1 1/4 teaspoons
Whole wheat pitas, sliced in half
Green-leaf lettuce leaves
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.
Side Suggestions: Fruit Salad Dice and combine different fruits of your choice. Drizzle with some lemon juice to prevent browning.
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