Falafel Pitas with Goat Cheese Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 teaspoon pepper black freshly ground
• 1 cup chickpeas dried (garbanzo beans)
• 3 large egg whites 
• 1 cup cucumber english seeded chopped
• 0.5 cup parsley fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 small garlic clove minced
• 2  garlic clove chopped
• 2 ounces goat cheese (log-style soft
• 0.3 cup spring onion chopped
• 0.5 cup spring onion chopped
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 1 cup yogurt plain low-fat
• 2 cups plum tomatoes seeded chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1  serrano chiles minced
• 1 6-inch day old pita bread whole wheat ()
• 4 6-inch day old pita bread whole wheat halved ()

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk

Directions

1. To prepare falafel, sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.
2. Drain.
3. Preheat oven to 35
4. Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl.
5. Add egg whites to chickpea mixture, and stir well.
6. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.
7. Place patties on a baking sheet coated with cooking spray.
8. Bake at 350 for 10 minutes or until lightly browned.
9. To prepare relish, combine tomato and next 5 ingredients (through chile).
10. To prepare sauce, combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
11. Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half.
12. Serve immediately.