Mini Falafel Pocket Sandwiches

Name: Mini Falafel Pocket Sandwiches
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 0 teaspoons freshly ground black pepper; 158 milliliters uncooked bulgur; 425 grams chickpeas (garbanzo beans), rinsed and drained; 1 large egg white; 118 milliliters thinly sliced English cucumber; 59 milliliters fresh cilantro leaves; 79 milliliters fresh parsley leaves; 2 garlic cloves; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 Tbsp fresh lemon juice; 79 milliliters plain low-fat yogurt; 3 Tbsps olive oil, divided; 2 6-inchs (6-inch) whole-wheat pitas, halved crosswise; 79 milliliters thinly sliced red onion; 0 teaspoons salt; 2 Tbsps tahini (roasted sesame seed paste); 237 milliliters chopped tomato (1 medium tomato); 315 milliliters boiling water; 2 Tbsps cold water

Mini Falafel Pocket Sandwiches is a vegetarian main course. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 17g of fat, and a total of 345 calories. This recipe serves 4. A mixture of onion, bulgur, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of middl eastern cuisine.

Instructions

To prepare Tahini-Yogurt Sauce, combine first 6 ingredients in a small bowl. Cover and chill until ready to serve.

Ingredients you will need

Tahini

Yogurt

Sauce

Equipment you will use

Bowl

To prepare falafel, combine 1 1/3 cups boiling water and bulgur in a small bowl. Cover and let stand 25 to 30 minutes or until tender.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

Drain.

Drop garlic through food chute with processor on; process until minced.

Ingredients you will need

Garlic

Add bulgur, parsley, and next 6 ingredients (through egg white); process until smooth. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Ingredients you will need

Egg Whites

Parsley

Bulgur

Place patties on a baking sheet; cover and chill 30 minutes.

Equipment you will use

Baking Sheet

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties.

Ingredients you will need

Cooking Oil

Spread 1 tablespoon Tahini-Yogurt Sauce inside each pita. Fill each pita half with 2 patties. Divide tomato, cucumber, and red onion evenly among pita halves, and drizzle evenly with 1 tablespoon sauce.

Ingredients you will need

Red Onion