Goat Cheese Falafel Pitas
- Ready In:
- 40mins
- Ingredients:
- 25
- Yields:
-
4 pita halves
- Serves:
- 4
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
- 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.
- Preheat oven to 350º.
- 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.
- Relish: combine tomato and next 5 ingredients (through chile).
- Sauce: combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
- 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.
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Reviews
-
I had cut out this recipe from Cooking Light magazine, Jan., 2005 and came upon it again while getting ready for ZWT 2010. This is VERY good! When in a hurry, I have used a 15 oz. can of chickpeas, drained well. If goat cheese is too strong for you, feta works too. I leave out the chili in the sauce, as we have some babies...adult babies, that is...in the house. LOL Thanks for posting, Lissa.
RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>