- 1 of 4 Combine chickpeas, onion, bread crumbs, parsley, cumin, garlic, salt and pepper in food processor. Whirl until well blended. Divide into 12 equal portions. Roll each into a ball and flatten slightly.
- 2 of 4 Coat nonstick skillet with nonstick cooking spray. Heat over medium heat. Add falafel balls; cook 2 to 3 minutes per side or until lightly browned. Set aside.
- 3 of 4 Place yogurt, tahini, lemon juice, garlic, salt and pepper in processor. Whirl until smooth. Stir in cucumber.
- 4 of 4 Split each pita bread halfway down side. Put 1/2 cup lettuce inside each pita; add 3 falafel balls and top with some of the cucumber sauce.
Servings Per Recipe: 4
Per Serving: 18 g pro., 49 g carb., 10 g Fat, total, 1 mg chol., 541 mg sodium, 319 kcal cal., 1 g sat. fat