Falafel

A Middle Eastern delight. I don't know how authentic this recipe is but it is my favorite.

• Ready In: 38 mins
• Serves: 4

Ingredients

• 4  scallions, cut into 1 inch pieces
• 2  cloves garlic, halved
• 1⁄2 cup  coarsely chopped fresh cilantro
• 1⁄4 cup  coarsely chopped of fresh mint
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1⁄2 cup  plain  dried breadcrumbs
• 1  teaspoon ground cumin
• 1  teaspoon baking powder
• 1⁄2 teaspoon sea salt
• 1  teaspoon Tabasco sauce
•  vegetable oil cooking spray
• 2  tablespoons olive oil
• 4  pita pockets, warmed
•  shredded lettuce
•  chopped tomato
•  sliced onion

• Herbed Cucumber Yogurt

• 1  cup plain low-fat yogurt
• 1  clove garlic, minced
• 2  tablespoons fresh lemon juice
• 1  kirby cucumber, seeded and chopped
•  sea salt
•  pepper

Directions

1. To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
2. To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
3. Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
4. Lightly oil hands and form mixture into 4 burger shaped patties.
5. Spray each patty lightly with cooking spray.
6. Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
7. Fry patties for about 4 minutes on each side or until golden brown and crisp.
8. Transfer cooked patties to a paper-towel lined plate.
9. Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
10. Serve with Herbed Cucumber Yogurt.