Light Bites - Falafel Pitas with Cucumber Yogurt Dressing
I love the Light Bites group because it forces me to cook and put things on my blog amidst the chaos in my life. This week's pick was mine! I don't know why I picked it but I am so glad that I did! It was incredibly easy and nutritious. The girls didn't eat it but they don't eat anything that isn't macaroni or peanut butter these days. I am excited for the left overs. If you are wondering why my falafel isn't inside the pita well....because I buy them from Costco and freeze them four at a time. The reason I am sharing this with you is because I discovered a new way to thaw the pitas so that they are soft. I used to throw them in the microwave and they would be hard, dry and just break. I have recently gotten a steamer and I am slowly learning how to steam. So I threw the pitas in the steamer and they came out almost perfect, soft and warm. They would have been perfect if I could have opened them.
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces (I used bread crumbs)
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1/2 cup Cucumber-Yogurt Dressing
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.