A healthier, vegetarian pita sandwich made with baked falafel, whole wheat pita, Greek yogurt, and lots of fresh veggies.
Servings: 3
A healthy, vegetarian falafel sandwich made with baked falafel balls and lots of fresh veggies. Makes three sandwiches with two falafels each.
Ingredients
- I (15-ounce) can organic garbanzo beans
- 1/2 small onion finely chopped, about three tablespoons
- 2-3 garlic cloves finely chopped
- Juice of 1/2 lemon
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh cilantro chopped
- 2 tablespoon fresh parsley chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon chili flakes or to taste
- Salt and pepper to taste
- 2 Tablespoon All purpose flour
- 1 teaspoon baking powder
For the Sandwich
- 3 whole wheat pitas
- 6 baked falafel
- 1/4 cup Greek nonfat yogurt
- 1/4 cup Sliced yellow banana peppers
- 1/2 cup Romaine lettuce
- 1/4 cup Cucumbers - sliced thin
- 1/4 cup Greek olives - pitted
- 1/2 cup Chopped tomatoes
- Hot sauce - I like Frank's to taste
- 1/4 cup Nonfat feta cheese
Instructions
- Preheat oven to 400 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork, or mash with a mallet. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2 inch in diameter and slightly flatten. Place onto an oiled baking pan. Bake for 15 minutes on each side, until nicely browned on both side.
- Warm each pita for a couple of minutes, spread with Greek yogurt, top with the vegetables, shake on some hot sauce and sprinkle feta on top.
- Enjoy!
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