GOAT CHEESE FALAFEL PITAS

Goat Cheese Falafel Pitas image

Provided by GoldsmithLissa

Time 40m

Yield 4 pita halves, 4 serving(s)

Number Of Ingredients 25

4 whole wheat pita bread, halved
1 cup dried garbanzo beans (garbanzo beans)
1/2 cup chopped green onion
1/2 cup chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (6 inch) whole wheat pita bread, torn into large pieces
2 garlic cloves, chopped
3 large egg whites
cooking spray
2 cups chopped seeded plum tomatoes
1 cup chopped seeded English cucumber
1/4 cup chopped green onion
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 serrano chili, minced
1 cup plain low-fat yogurt
1/4 cup soft fresh goat cheese (log-style)
1/8 teaspoon salt
1 small garlic clove, minced

Steps:

Falafel: sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.
Preheat oven to 350º.
Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until lightly browned.
Relish: combine tomato and next 5 ingredients (through chile).
Sauce: combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.

Nutrition Facts : Calories 470.1, Fat 6.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 1039.5, Carbohydrate 84.2, Fiber 16.6, Sugar 14, Protein 24.8