Categories: Sandwiches/Wraps

Ingredients

• 6 cups water
• 2 cups dried chickpeas
• 2 cups finely chopped white onion
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• 8 garlic cloves
• 1 tbsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1/2 tsp baking soda
• 1/4 tsp. ground red pepper
• Cooking spray
• 1/4 cup plain Greek yogurt
• 1/4 cup canola mayo
• 2 tbsp. chopped fresh dill
• 1/4 tsp black pepper
• 8 mini whole-wheat pita rounds
• 1 medium tomato, thinly sliced
• 2 cups baby arugula
• 1 small red onion, very thinly sliced

Directions

1. To prepare falafel, combine 6 cups water and chickpeas in a large bowl; let stand at room temp 8 hours or overnight. Drain.

2. Preheat oven to 450.

3. Combine chickpeas, onion and next 9 ingredients (through ground red pepper) in a food processor; pulse until coarsely chopped. Divide and shape mixture into 16 patties.

4. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place 8 patties in pan; coat patties with cooking spray. Cook 2-3 minutes on each side or until browned. Place on a wire rack set on a baking sheet. Repeat procedure with cooking spray and remaining patties. Place baking sheet in oven; bake at 450 for 10 minutes. Reserve 8 falafel patties for other recipes.

5. To prepare pita sliders, combine yogurt, mayo, dill and 1/4 tsp black pepper in a bowl. Cut off top forth of each pita. Spoon about 1 tbsp. yogurt mixture into each pita pocket; top with 1 falafel patty, 1 tomato slice, 1/4 cup arugula, and about 1/4 cup red onion slices.

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