Falafel Pitas With Tabbouleh

• 9 oz frozen fava beans
• 9 oz canned chickpeas, rinsed, drained
• 2 cloves garlic, minced
• 6 None spring onions, coarsely chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 3 tbsp coarsely chopped fresh flat-leaf parsley leaves
• 2 tbsp polenta, approximately
• -1 None Tabbouleh
• 2 tbsp bulgur wheat
• 1/3 cup finely chopped fresh flat-leaf parsley leaves
• 2 None spring onions, finely chopped
• 1 None tomato, finely chopped
• 2 tsp olive oil
• 1 tsp lemon juice
• -1 None Yogurt Sauce
• 3/4 cup yogurt
• 1 clove garlic, minced
• 2 tsp lemon juice
• 2 tsp finely chopped fresh mint leaves
• None None Falafel Pitas with Tabbouleh
• 1 None Persian cucumber, cut into ribbons with a vegetable peeler
• 1 head baby romaine lettuce, leaves separated
• 4 None large whole wheat pitas

1. Preheat oven to 425u0b0F.
2. In a medium heatproof bowl, cover fava beans with boiling water and let stand for 5 mins. Drain then remove and discard skins.
3. Transfer peeled fava beans to a food processor along with chickpeas, garlic, onion, spices and parsley. Pulse until combined. Shape level tablespoons of mixture into patties. Coat in polenta then place on an oiled baking tray. Lightly coat patties with oil and bake for 40 mins.
4. Meanwhile, to make the tabbouleh, in a small heatproof bowl, cover bulgur wheat with boiling water and let stand for 10 mins. Drain then pat dry with paper towels. Combine bulgur with remaining ingredients in a medium bowl.
5. For the yogurt sauce, in a small bowl, combine all ingredients.
6. Divide cucumber, lettuce, falafel, tabbouleh and yogurt sauce between pitas. Roll up to enclose filling.

beans, chickpeas, garlic, spring onions, ground cumin, ground coriander, parsley, polenta, tabbouleh, bulgur wheat, parsley, spring onions, tomato, olive oil, lemon juice, yogurt sauce, yogurt, clove garlic, lemon juice, mint leaves, cucumber, baby romaine lettuce, whole wheat pitas

Taken from recipes-plus.com/api/v2.0/recipes/36949 (may not work)