Meatless Monday - Falafel

Can you believe in all my 30 years, I've never tasted falafel? I was always interested in the Greek, vegetarian nuggets, but never wanted to actually commit to it and order it. That all changed tonight... with a little coaxing from my falafel-loving hubby. When the "what's for dinner?" question came up... I threw it out there.... "I can try to make healthy falafel pitas". Of course, he was in! He even bargained with me and folded the laundry and put the sheets on the bed (my least favorite chore). So I got to work and came up with a fantastic creation!! I had nothing to compare it to, since I've never tried the fried version or any other version for that matter. BUT... I loved the meal and so did my hubby!

BAKED FALAFEL PITA W/ GREEK YOGURT SAUCE

Makes 2-3 servings

What you need:

1 can garbanzo beans (16 ounces)

1 tsp olive oil

1 tsp fresh mint, chopped

1 celery stalk, diced

1 egg white

1/2 tsp garlic powder

1/2 tsp onion powder or 1/4C chopped sweet onion

salt & pepper

How to:

Preheat oven to 350. Drain beans & mash in medium bowl. Add all other ingredients. Mix well. Spray cooking tray with non-stick spray. Form bean mixture into balls and flatten on tray (makes 6-8 balls). Bake 15 minutes. Flip & bake another 15-20 or until golden.

GREEK YOGURT SAUCE

Makes 2-4 servings

What you need:

3/4C plain Greek yogurt (get a brand w/ less than 7g sugar. We used Kirkland brand)

1TBSP fresh lemon juice

1/4C diced cucumber

1tsp chopped mint

1/2tsp garlic powder

sprinkle of salt & pepper

How to:

Combine all ingredients and mix.

*Assemble: Put a couple falafel patties into a whole wheat pita pocket. Spoon in sauce and top with romaine lettuce, cucumber slices & tomato. Optional: feta, olives, bell pepper, avocado & onion.