To Try: Falafel Sandwiches with Yogurt-Tahini Sauce

Can’t wait to try this new recipe featured by the fabulous

Makes 6 Servings

You’ll find this recipe in The Food Lover’s Healthy Habits Cookbook by Cooking Light and Janet Helm, MS, RD.

Sauce:

  • 1 cup plain whole-milk Greek yogurt
  • 1 tablespoon tahini (sesame-seed paste)
  • 1 tablespoon fresh lemon juice

Falafel:

  • 3/4 cup water
  • 1/4 cup uncooked bulgur
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 1/3 to 1/2 cup water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cumin
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground red pepper
  • 3 garlic cloves
  • Cooking spray

Remaining ingredients:

  • 6 (2.8-ounce) Mediterranean Style white flatbreads
  • 12 (1/4-inch-thick) slices tomato
  • Chopped fresh cilantro (optional)

1. To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

2. To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

3. Preheat oven to 425°. Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

4. Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread or pita. Top each with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.

Nutrition Information per Serving (1 stuffed flatbread):  340 calories, 8g fat (3.5g saturated), 535mg sodium, 65g carbohydrate, 15g fiber, 18g protein
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Published in: on July 13, 2013 at 6:39 pm  Leave a Comment  

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