Falafel Sandwiches With Yogurt Sauce

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

1/2 teaspoon salt

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

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1

In 1-quart saucepan, heat 3/4 cup water to boiling. Stir in bulgur; remove from heat. Cover; let stand 30 minutes or until tender. Drain; set aside.
2

Meanwhile, in food processor, place chick peas, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic. Cover; process, using quick on-and-off pulses 10 times or until well blended and coarsely chopped (mixture will be wet). Spoon mixture into large bowl.
3

Stir bulgur into bean mixture. Divide mixture into 8 equal portions, about 1/4 cup each; shape each portion into 1/4-inch-thick oval-shaped patty.
4

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown. Transfer patties to platter; cover to keep warm. Repeat with remaining 1 tablespoon oil and 4 patties.
5

Meanwhile, in small bowl, mix sauce ingredients.
6

To serve, spread 2 tablespoons sauce in each pita pocket. Fill each with cucumber, tomato and falafel patty.