Goat Cheese Falafel Pitas

Falafel pitas with goat cheese

• Ready In: 40 mins
• Serves: 4
• Yields: 4 pita halves

Ingredients

• 4  whole wheat pita bread, halved

• Falafel

• 1  cup dried garbanzo beans (garbanzo beans)
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  chopped fresh parsley
• 1  teaspoon baking powder
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  ground red pepper
• 1 (6 inch)  whole wheat pita bread, torn into large pieces
• 2  garlic cloves, chopped
• 3  large  egg whites
•  cooking spray

• Relish

• 2  cups  chopped seeded plum tomatoes
• 1  cup  chopped seeded English cucumber
• 1⁄4 cup  chopped green onion
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon fresh lemon juice
• 1  serrano chili, minced

• Sauce

• 1  cup plain low-fat yogurt
• 1⁄4 cup  soft fresh goat cheese (log-style)
• 1⁄8 teaspoon salt
• 1  small garlic clove, minced

Directions

1. 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. Drain.
2. Preheat oven to 350º.
3. 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. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until lightly browned.
4. Relish: combine tomato and next 5 ingredients (through chile).
5. Sauce: combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
6. Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.