Falafels

By kspurlock

Ingredients

• 1 - 15oz can garbanzo beans
• 1/4 cup shredded carrots
• 3 Tbs. sesame tahini, divided
• 1/2 tsp. ground cumin
• 1/3 cup plain low-fat yogurt
• 2 Tbs. lemon juice
• 1 tomato
• 8 mini whole-wheat pita pockets
• 2 Tbs. all-purpose flour
• 1 1/2 tsp. garlic
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbs. olive oil or spray

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Preheat your oven to 425. Rinse and drain garbanzos, and mash together with carrot, flour, 2 Tbs. tahini, 1 Tbs. water, garlic, cumin, salt, and pepper.

2. Grease a cookie sheet with olive oil and shape mixture into 16 patties the size of a half dollar. Place on cookie sheet. Brush with olive oil. Bake for 10 minutes or until crispy, turning once.

3. Meanwhile, in a small bowl mix yogurt, remaining tahini, and the lemon juice. Add warm water by the Tbs. if sauce seems stiff.

4. Stuff flafel, tomato (and lettuce) into pitas. Serve with yogurt sauce on the side and fresh veggies like cucumber and red-pepper dippers.