Falafel Pitas

Ingredients

• 0.7 cup cucumber peeled chopped
• 0.7 cup cucumber peeled thinly sliced
• 0.3 cup breadcrumbs dry
• 1 teaspoon optional: dill fresh chopped
• 0.3 cup parsley fresh finely chopped
• 1  garlic clove minced
• 1 teaspoon garlic salt 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 cup greek yogurt 2% reduced-fat
• 15 ounce no-salt-added chickpeas canned (garbanzo beans)
• 2 tablespoons olive oil 
• 1 cup plum tomatoes chopped
• 0.3 cup onion red thinly sliced
• 3 tablespoons onion red finely chopped
• 2 cups romaine lettuce shredded
• 2 6-inch pitas whole wheat cut in half ()

Equipment

• food processor
• bowl
• frying pan
• colander

Directions

1. To prepare sauce, combine the first 4 ingredients; set aside.
2. To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid.
3. Place chickpeas, 3 tablespoons liquid (discard remaining liquid), breadcrumbs, and next 5 ingredients (through cumin) in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add patties to pan; cook 3 minutes on each side or until golden brown.
6. Spread about 1/4 cup sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablespoon sliced onion, and 2 patties.