Mini Falafel Pocket Sandwiches

  1. To prepare Tahini-Yogurt Sauce, combine first 6 ingredients in a small bowl. Cover and chill until ready to serve.
  2. To prepare falafel, combine 1 1/3 cups boiling water and bulgur in a small bowl. Cover and let stand 25 to 30 minutes or until tender. Drain.
  3. Drop garlic through food chute with processor on; process until minced. Add bulgur, parsley, and next 6 ingredients (through egg white); process until smooth. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet; cover and chill 30 minutes.
  4. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties.
  5. Spread 1 tablespoon Tahini-Yogurt Sauce inside each pita. Fill each pita half with 2 patties. Divide tomato, cucumber, and red onion evenly among pita halves, and drizzle evenly with 1 tablespoon sauce.

tahiniyogurt sauce, yogurt, tahini, cold water, lemon juice, salt, freshly ground black pepper, falafel, boiling water, garlic, parsley, fresh cilantro, ground cumin, salt, ground red pepper, chickpeas, egg white, olive oil, pitas, tomato, cucumber, red onion

Taken from www.myrecipes.com/recipe/mini-falafel-pocket-sandwiches (may not work)

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