Falafel

• 4 scallions, cut into 1 inch pieces
• 2 cloves garlic, halved
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped of fresh mint
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup plain dried breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon Tabasco sauce
• vegetable oil cooking spray
• 2 tablespoons olive oil
• 4 pita pockets, warmed
• shredded lettuce
• chopped tomato
• sliced onion
• Herbed Cucumber Yogurt
• 1 cup plain low-fat yogurt
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 1 kirby cucumber, seeded and chopped
• sea salt
• pepper

1. To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
2. To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
3. Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
4. Lightly oil hands and form mixture into 4 burger shaped patties.
5. Spray each patty lightly with cooking spray.
6. Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
7. Fry patties for about 4 minutes on each side or until golden brown and crisp.
8. Transfer cooked patties to a paper-towel lined plate.
9. Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
10. Serve with Herbed Cucumber Yogurt.

scallions, garlic, fresh cilantro, mint, chickpeas, breadcrumbs, ground cumin, baking powder, salt, tabasco sauce, vegetable oil cooking spray, olive oil, pita pockets, shredded lettuce, tomato, onion, cucumber yogurt, yogurt, clove garlic, lemon juice, kirby cucumber, salt, pepper

Taken from www.food.com/recipe/falafel-101525 (may not work)