Falafels with pita bread, tabouli salad and tzatziki


  • 1 15 oz can garbanzo beans, drained and rinsed
  • ½ onion, rough chop
  • 4 cloves garlic, minced
  • 1 package pita bread (use 1 piece of pita bread, torn into pieces for the falafel mix)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • 1 container fresh tabouli salad
  • 1/2 head lettuce
  • 1 tomato
  • 1 small cucumber, peeled and grated with a box grater
  • 1 6oz container low-fat plain yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon honey


  1. Preheat oven to 400 F.
  2. Place the garbanzo beans, onion, 3 cloves garlic, one pita bread (torn into pieces), oil, cumin, coriander, turmeric, salt and cilantro in a food processor. Pulse until combined and a little bit chunky, about 10 pulses.
  3. Line a baking sheet with parchment paper. Make the bean mixture into walnut sized balls and place on baking tray; push down slightly with your hand.
  4. Bake for 10 minutes, flip and bake for 10 minutes longer.
  5. While the falafels are cooking in a small bowl combine the yogurt, lemon, honey, ¼ teaspoon salt and ¼ teaspoon pepper and 1 minced garlic clove.
  6. Peel the cucumber and grate half of it with a box grater. Wrap grated cucumber in a paper towel. Squeeze out as much water as possible and then add to yogurt. Reserve the rest of the cucumber to serve in the pitas.
  7. Serve falafels in pita bread with tomatoes, lettuce, cucumber, yogurt sauce and tabouli on the size.


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