Falafel Pitas with Cucumber Yogurt Sauce

Another oldie/goodie from Cooking Light, and one that doesn't require much stove time. There's a fair amount of prep work to do with making the sauce, but the falafel themselves are creamy and delightful. I like to serve this with Couscous Salad with Chickpeas and Tomatoes; you can never have too many chickpeas.

Ingredients:

• 1/4 cup minced red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (1-ounce) slice whole wheat bread, torn into pieces
• 1 large egg
• 1 large egg white
• 1 1/2 tablespoons olive oil
• 2 (6-inch) whole wheat pitas, split
• 1 cup arugula
• 1/2 cup Cucumber-Yogurt Dressing

Instructions:

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
2. Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
3. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.