Falafel: 1 (15 oz) can no-salt-added chickpeas 1/4 cup dry breadcrumbs 1/4 cup finely chopped fresh parsley 3 tablespoons finely chopped red onion 1 teaspoon garlic salt 1 teaspoon ground coriander 1 teaspoon ground cumin 2 tablespoons olive oil
Other Ingredients: 2 (6-inch) whole wheat pitas, cut in half 2 cups shredded romaine lettuce 1 cup chopped plum tomato 2/3 cup thinly sliced peeled cucumber 1/4 cup thinly sliced red onion
1) To prepare sauce, combine first 4 ingredients; set aside 2) To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid(discrad remaining liquid), breadcrumbs, and next 5 ingredients in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping into a 1/2-inch thick patty. 3) Heat oil in a large non-stick skillet over mediium-high heat. Add pattied to pan; cook 3 minutes on each side or until golden brown. 4) Spread about 1/4 cup of the sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablspoon sliced onion, and 2 falafel patties.