Categories: Mediterranean, Sandwiches, Vegetarian

Ingredients

• Sauce:
• 1/2 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
• 1/2 tablespoon tahini (sesame-seed paste)
• 1/2 tablespoon fresh lemon juice
• Falafel:
• 1/4 cup water
• 1/8 cup uncooked bulgur
• 1 cups cooked chickpeas (garbanzo beans)
• 1/6 cup chopped fresh cilantro
• 1/6 cup chopped green onions
• 1/8
• 2/3 tablespoons all-purpose flour
• 1/3 tablespoon ground cumin
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 garlic cloves
• Cooking spray
• Remaining ingredients:
• 2 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
• 4 (1/4-inch-thick) slices tomato
• Chopped fresh cilantro (optional)

Directions

1. To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

2. To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

3. Preheat oven to 425°.

4. Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

5. Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.

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