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Falafel Sandwiches With Yogurt Sauce

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Created Mar 29, 2012
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Ingredients

  • 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 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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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