Falafel Mini Pita Pockets

This traditional Middle-Eastern meal is a healthy and hearty choice for lunch or a heavier snack. Drizzle tzatziki sauce over the falafel and the veggies for a creamy texture and delicious flavor.

Ingredients for falafel:

2 garlic cloves

2 cups cooked bulgur, quinoa, or couscous

1/3 cup fresh parsley leaves

1/3 cup fresh cilantro leaves

1 tsp ground cumin

1 tsp kosher salt

½ tsp ground red pepper (or more to taste)

1 15-ounce can chickpeas / garbanzo beans, drained and rinsed

1 large egg white

¼ cup olive oil for frying (more if necessary)

mini pita pockets

Instructions:

Drop garlic through food chute with processor on; process until minced. Add bulgur, parsley, cilantro, cumin, salt, red pepper, garbanzo beans, and egg white. Divide mixture into balls using a 2 ounce ice cream scoop.  This recipe will make about 14 balls/patties. Flatten balls to make patties. Place patties on a baking sheet, cover and chill 30 minutes.

Heat the olive oil in a large nonstick skillet over medium-high heat. Cook patties 3 minutes on each side or until golden brown. Repeat procedure with remaining patties.

Vegetables for the pita pockets:

1 cup chopped tomato

arugula

1/3 cup thinly sliced red onion

Ingredients for Tzatziki Sauce:

2 cups plain Greek yogurt

1 cup diced seedless cucumber

2 Tablespoons fresh lemon juice

2 garlic cloves minced

2 Tablespoons finely chopped fresh dill

Salt & pepper to taste

Instructions:

In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. Chill before serving.

To assemble the mini pita pockets:

Put some chopped tomato, arugula, and red onion in the mini pita pocket, add one or two falafel patties, then add tzatziki sauce.