Falafel-Stuffed Pitas

Ingredients

• 15 ounce chickpeas drained canned (garbanzo beans)
• 0.3 cup cilantro leaves chopped
• 8  curly kale leaves 
• 0.3 cup breadcrumbs dry
• 1 large eggs 
• 1  garlic clove minced
• 2  garlic cloves crushed
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 0.5 cup yogurt plain low-fat
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 2 tablespoons tahini (sesame-seed paste)
• 4 inch tomatoes 
• 4 6-inch pitas whole wheat cut in half ()

Equipment

• food processor
• frying pan
• whisk

Directions

1. To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty.
2. Heat the olive oil in a large nonstick skillet over medium-high heat.
3. Add the patties, and cook 5 minutes on each side or until patties are browned.
4. To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk.
5. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.