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Falafel Sandwiches with Yogurt Sauce
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Prep Time:
1 hour
Total Time:
1 hour
Middle Eastern inspired gyro sandwiches made with chickpeas in fluffy pita bread.
Ingredients:
  • 3/4 cup water
  • 1/4 cup uncooked bulgur
  • 1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
  • 1/4 cup chopped fresh cilantro
  • 4 medium green onions, sliced (1/4 cup)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 3 tablespoons water
  • 2 teaspoons ground cumin
  • 3/4 teaspoon baking powder
  • 2 cloves garlic, finely chopped
  • 4 pita (pocket) breads (6 inch), cut in half to form pockets
  • 2 tablespoons vegetable oil
  • 16 slices cucumber
  • 8 slices tomato
  • 1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 2 tablespoons chopped fresh mint leaves
  • 1/4 teaspoon ground cumin
Instructions:
  • Heat 3/4 cup water in a saucepan until boiling. Add bulgur, remove from heat, cover, and let sit for 30 minutes until tender. Drain and set aside.
  • In a food processor, combine chickpeas, cilantro, onions, flour, 3 tablespoons of water, cumin, baking powder, salt, and garlic. Pulse about 10 times until the mixture is well blended and coarsely chopped. Transfer the mixture to a large bowl.
  • Combine bulgur with bean mixture and mix well. Separate the mixture into 8 equal parts, approximately 1/4 cup each, and form each part into a 1/4-inch-thick oval patty.
  • Heat 1 tablespoon of oil in a 10-inch nonstick skillet over medium heat. Cook 4 patties for 8 minutes, flipping once, until golden brown. Transfer patties to a platter and cover to keep warm. Repeat with the remaining 1 tablespoon of oil and 4 patties.
  • In a small bowl, combine sauce ingredients.
  • When ready to enjoy, generously spread 2 tablespoons of sauce inside each pita pocket and stuff with fresh cucumber, juicy tomato slices, and a flavorful falafel patty.

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