Baked Falafel Sandwiches with Yogurt-Tahini Sauce

Ingredients

• 1 teaspoon baking powder 
• 0.3 cup bulgur uncooked
• 3 cups chickpeas cooked (garbanzo beans)
• 2 tablespoons flour all-purpose
• 0.5 cup cilantro leaves fresh chopped
• 3  garlic 
• 0.5 cup spring onion chopped
• 1 tablespoon cumin 
• 0.3 teaspoon pepper red
• 1 tablespoon juice of lemon fresh
• 0.8 teaspoon salt 
• 1 cup nonfat greek yogurt plain (such as Fage Total Classic)
• 1 tablespoon tahini (sesame-seed paste)
• 3 inch tomatoes 
• 0.3 cup water 
• 0.8 cup water 
• 16.8 ounce flatbreads white mediterranean style (such as Toufayan)

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

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.
3. Remove from heat; cover and let stand 30 minutes or until tender.
4. Drain and set aside.
5. Preheat oven to 42
6. 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.
7. Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty.
8. Place patties on a baking sheet coated with cooking spray.
9. Bake at 425 for 10 minutes on each side or until browned.
10. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.