Ingredients
3/4
cup water
1/4
cup uncooked bulgur
1
can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
1/4
cup chopped fresh cilantro
4
medium green onions, sliced (1/4 cup)
1
tablespoon Gold Medal™ all-purpose flour
3
tablespoons water
2
teaspoons ground cumin
3/4
teaspoon baking powder
1/2
teaspoon salt
2
cloves garlic, finely chopped
4
pita (pocket) breads (6 inch), cut in half to form pockets
2
tablespoons vegetable oil
16
slices cucumber
8
slices tomato
1
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2
tablespoons chopped fresh mint leaves
1/4
teaspoon ground cumin
Preparation
In 1-quart saucepan, heat 3/4 cup water to boiling. Stir in bulgur; remove from heat. Cover; let stand 30 minutes or until tender. Drain; set aside.
Meanwhile, in food processor, place chick peas, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic. Cover; process, using quick on-and-off pulses 10 times or until well blended and coarsely chopped (mixture will be wet). Spoon mixture into large bowl.
Stir bulgur into bean mixture. Divide mixture into 8 equal portions, about 1/4 cup each; shape each portion into 1/4-inch-thick oval-shaped patty.
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown. Transfer patties to platter; cover to keep warm. Repeat with remaining 1 tablespoon oil and 4 patties.
Meanwhile, in small bowl, mix sauce ingredients.
To serve, spread 2 tablespoons sauce in each pita pocket. Fill each with cucumber, tomato and falafel patty.
