Mini Falafel Pocket Sandwiches Recipe

Name: Mini Falafel Pocket Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tahini-Yogurt Sauce:; 1/3 cup plain low-fat yogurt; 2 tablespoons tahini (roasted sesame seed paste); 2 tablespoons cold water; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Falafel:; 1 1/3 cups boiling water; 2/3 cup uncooked bulgur; 2 garlic cloves; 1/3 cup fresh parsley leaves; 1/4 cup fresh cilantro leaves; 3/4 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon ground red pepper; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 large egg white; 3 tablespoons olive oil, divided; 2 (6-inch) whole-wheat pitas, halved crosswise; 1 cup chopped tomato (1 medium tomato); 1/2 cup thinly sliced English cucumber; 1/3 cup thinly sliced red onion

Servings: persons

Tahini-Yogurt Sauce:
1/3 cup plain low-fat yogurt
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons cold water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Falafel:
1 1/3 cups boiling water
2/3 cup uncooked bulgur
2 garlic cloves
1/3 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large egg white
3 tablespoons olive oil, divided
2 (6-inch) whole-wheat pitas, halved crosswise
1 cup chopped tomato (1 medium tomato)
1/2 cup thinly sliced English cucumber
1/3 cup thinly sliced red onion

1
To prepare Tahini-Yogurt Sauce, combine first 6 ingredients in a small bowl. Cover and chill until ready to serve.
2
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. Drain.
3
Drop garlic through food chute with processor on; process until minced. 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. Place patties on a baking sheet; cover and chill 30 minutes.
4
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. 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.
5
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.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Tahini-Yogurt Sauce:, 1/3 cup plain low-fat yogurt, 2 tablespoons tahini (roasted sesame seed paste), 2 tablespoons cold water, and more.

Yes, Mini Falafel Pocket Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Falafel Pocket Sandwiches

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