Super Fast
Falafel Pita Sandwiches
Creamy Cucumbers and Tomatoes
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 Tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- ⅓ to ½ cup panko breadcrumbs
- 3 Tbsp olive oil
- 6 lettuce leaves
- ½ cup thinly sliced red onion
- 3 whole-wheat pitas, cut in half
Instructions
- Pulse chickpeas, parsley, egg, lemon juice, cumin, salt, and pepper in a food processor until smooth; stir in ⅓ cup panko, adding additional if mixture is too moist. Shape mixture into 12 (2½-inch) patties.
- Heat 1 Tbsp oil in a large nonstick skillet over medium heat; brown 4 patties in hot oil 2 minutes on each side. Repeat procedure with remaining oil and patties. Place 2 patties, 1 lettuce leaf, and onions in each pita half.
Side Dish Ingredients
- 1 seedless cucumber, peeled, cut in half, and sliced
- 1 pint grape tomatoes, halved
- ⅓ cup plain Greek yogurt
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Combine cucumber, tomatoes, yogurt, garlic, salt, and pepper in a medium bowl; cover and refrigerate until ready to serve.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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