Nutrition Facts

Serving Size¼ of recipe
Total Fat10 g
Saturated Fat2.0 g
Sodium 981 mg *
Total Carbohydrate73 g
Dietary Fiber11 g
Protein16 g

*Amount of sodium will be less than this if garbanzo beans are rinsed.

Ingredients and Preparation

Plain, low-fat yogurt½ cup
Tahini (sesame-seed paste)2 tablespoons
Garlic cloves, minced1 + 1
Lemon juice, divided2 tablespoons
Garbanzo beans (chick peas), rinsed and drained1 (15-ounce) can
Parsley, chopped¼ cup
All-purpose flour¼ cup
Ground cumin1 1/4 teaspoons
Salt½ teaspoon
Black pepper1/8 teaspoon
Olive oil2 teaspoons
Whole wheat pitas, sliced in half4 (6-inch)
Tomato, diced1
Cucumber, diced¼ cup
Green-leaf lettuce leaves8
  1. Directions
  2. Whisk together yogurt, tahini, 1 minced garlic clove, and half of the lemon juice in a small bowl. Cover sauce and place in refrigerator until falafels are ready.
  3. Combine garbanzo beans, parsley, 1 minced garlic clove, flour, cumin, salt, pepper, and remaining lemon juice in a food processor or blender and process until smooth. Shape mixture into 8 small patties.
  4. Heat olive oil in a large nonstick skillet over medium heat. Cook for 4-6 minutes on each side, until browned.
  5. Arrange patties in pita halves. Top each burger with about 1 ½ tablespoons of the sauce, and add in tomato, cucumber, and lettuce.