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.

Ingredients
adapted from Cooking Light

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

Directions
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.


Cucumber Yogurt Dressing

Ingredients
adapted from Cooking Light

1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice


Directions
Combine all ingredients in a small bowl. Cover and chill.

Kidney - Chickpea Muffins

I have a friend who is due with a little boy in about 2 weeks.  This past weekend I did up a care package for her and I wanted to included some high energy and nutritious muffins.  I found these muffins and adapted them a bit.  I doubled the recipe but didn't have enough kidney beans so I used a can of chickpeas.  These muffins turned out surprisingly well since I messed up in many ways.  After I had put the can of kidney beans in I realized that it was chili flavoured!  Then when I was mixing after putting in the flour I couldn't get the right consistency and I couldn't figure out why until I looked at the recipe and I had done my math wrong and put too much flour in!  So I added more milk and baking powder and they turned out perfectly nice and light.  I also didn't put the icing on top of the muffins but that would have made them even better!  There is a slight bean taste so next time I would put in more vanilla but other  than that I am really impressed especially for so many things going wrong.

INGREDIENTS

 15 ounces kidney beans, canned  drained and rinsed

  2 tablespoons skim milk

  2 tablespoons light margarine

  1/2 cup brown sugar, packed

  2 egg whites

  1/2 teaspoon vanilla

  3/4 cup flour

  1/2 teaspoon baking soda 

  1/4 teaspoon salt

  1 teaspoon pumpkin pie spice

  1 packet instant oatmeal,    packet

  1/2 cup powdered sugar

  1/2 teaspoon vanilla

  1 tablespoon skim milk

 

INSTRUCTIONS

Process beans and milk in food processor until mixture is smooth. Beat margarine, brown sugar, eggs and vanilla until smooth in medium bowl; beat in bean mixture. Add flour, baking soda, salt and spice, mixing just until blended.

Spoon mixture into 12 greased muffin cups and sprinkle with packet of favorite instant oatmeal. Bake at 375 for about 25 minutes. Cool muffins in pan for 5 minutes; remove and cool on wire racks.

Mix powdered sugar and vanilla with enough milk to make glaze consistency. Drizzle over muffins.