March 9, 2015

Meatless Monday: Falafel Pitas

Healthy falafel pitas prefect for Meatless Monday
There's something about covering my food in a delicious sauce that makes me start drooling instantaneously. As I've said before on this blog, I'm a condiment kinda gal so when I found this recipe and saw it involved a creamy cucumber-yogurt dressing, I knew I had to make it. The fact that it also had flavorful falafels which were lightened up and pan seared instead of fried was just another reason to make these pitas. It has become a staple in my Meatless Monday repertoire and it definitely will for you, too! Plus, this recipe makes enough dressing that you can use the extra for dipping veggies, salads, or a nice piece of salmon!

Falafel Pitas
Recipe modified from Cooking Light
Serves: 4 | Serving Size: 1 pita half, 1 falafel, 2 tbsp cucumber dressing | PointsPlus: 7
  • 1/2 small red onion, minced
  • 1 tbsp Dijon mustard
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Freshly ground black pepper and kosher salt
  • 1 (15 1/2-oz.) can chickpeas, rinsed and drained
  • 1-oz. breadcrumbs
  • 1 large egg
  • 1 large egg white
  • 1 1/2 tbsp olive oil
  • 1 cup plain, non-fat Greek yogurt
  • 1/2 cup cucumber, diced
  • 1/2 small red onion, minced
  • 1 tbsp fresh lemon juice
  • 2 whole wheat pitas, split
    • I use Joseph's flax & oat because they're delicious, large, and low in points!
  • 1 cup arugula
  • Sliced tomato (or baby tomatoes)
  • Combine first 10 ingredients in a food processor until well blended. Divide mixture into four patties
  • Heat olive oil in a large nonstick skillet over medium-high heat. Cook patties on each side for about 4 minutes or until golden brown. Place patties on a paper towel to drain
  • Combine yogurt, cucumber, red onion, and lemon juice in a bowl to make cucumber-yogurt dressing
  • Stuff each pita half with arugula, sliced tomato, 1 patty, and 2 tablespoons of the cucumber-yogurt dressing

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