Mini Falafel Pocket Sandwiches

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.7 cup bulgur uncooked
• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 1 large egg white 
• 0.5 cup cucumber english thinly sliced
• 0.3 cup cilantro leaves fresh
• 0.3 cup parsley leaves fresh
• 2  garlic cloves 
• 0.8 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 0.3 cup yogurt plain low-fat
• 3 tablespoons olive oil divided
• 2 6-inch pitas whole-wheat halved ()
• 0.3 cup onion red thinly sliced
• 0.3 teaspoon salt 
• 2 tablespoons tahini (roasted sesame seed paste)
• 1 cup tomatoes chopped (1 medium tomato)
• 1.3 cups water boiling
• 2 tablespoons water cold

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. To prepare Tahini-Yogurt Sauce, combine first 6 ingredients in a small bowl. Cover and chill until ready to serve.
2. To prepare falafel, combine 1 1/3 cups boiling water and bulgur in a small bowl. Cover and let stand 25 to 30 minutes or until tender.
3. Drain.
4. Drop garlic through food chute with processor on; process until minced.
5. Add bulgur, parsley, and next 6 ingredients (through egg white); process until smooth. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
6. Place patties on a baking sheet; cover and chill 30 minutes.
7. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat.
8. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties.
9. Spread 1 tablespoon Tahini-Yogurt Sauce inside each pita. Fill each pita half with 2 patties. Divide tomato, cucumber, and red onion evenly among pita halves, and drizzle evenly with 1 tablespoon sauce.