Lightened up Falafels

• 14 cup dry breadcrumbs
• 14 cup cilantro, chopped
• 1 12 teaspoons ground cumin
• 1 teaspoon salt
• 14 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 large egg
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1 tablespoon olive oil
• 12 cup plain low-fat yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame-seed paste)
• 1 garlic clove, minced
• 4 whole wheat pita bread, cut in half
• lettuce
• tomatoes, sliced
• cucumber, sliced

1. To prepare falafel, place the first 8 ingredients in a food processor, process until mixture is smooth.
2. Divide the mixture into 16 equal portions and shape each portion into a 1/4-inch thick patty.
3. Heat the olive oil in a large nonstick skillet over medium0high heat.
4. Add the patties and cook 5 minutes on each side or until patties are browned and crispy.
5. For the sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk.
6. Spread about 1 1/2 tablespoons Tzatziki Sauce into each pita half.
7. Fill each pita half with lettuce, tomato and cucumber slices and two patties.

breadcrumbs, cilantro, ground cumin, salt, ground red pepper, garlic, egg, chickpeas, olive oil, yogurt, lemon juice, tahini, garlic, whole wheat pita bread, tomatoes, cucumber

Taken from www.food.com/recipe/lightened-up-falafels-502360 (may not work)