A very good version of a felafel with a whole lot less fat and calories. Next time I make this I will mix the tomato and cucumber with Greek yogurt to make a sauce and dollop over the top!
1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed
1/4 cup minced onion
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup cilantro leaves
1/4 cup parsley leaves
2 tablespoons olive oil
Tahini Sauce: (or use hummus)
1/2 cup pure tahini paste
3 tablespoons lemon juice
3 to 4 tablespoons water, plus more if necessary
4 whole-wheat pita pocket breads, sliced open
Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve. (I used a store bought container of hummus mixed with 1 Tbsp lemon juice to loosen and make more of a "sauce" consistency.)
Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.