START TO FINISH: 25 minutes MAKES 4 servings
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1⁄4 cup coarsely shredded carrot
• 2 tablespoons all-purpose flour
• 2 tablespoons snipped fresh parsley
• 1 tablespoon olive oil
• 3 cloves garlic, halved
• 1 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1⁄2 cup mayonnaise
• 1 clove garlic, minced
• 1⁄4 teaspoon cayenne pepper
• 4 pita bread rounds
• 1 cup fresh spinach leaves, coarsely shredded
• Coarsely shredded cucumber (optional)
1. In a food processor combine the drained beans, carrot, flour, parsley, the 1 tablespoon olive oil, halved garlic, coriander, cumin, salt, and black pepper. Cover and process until finely chopped and mixture holds together (should have some visible pieces of garbanzo beans and carrots). Shape bean mixture into four 3-inch-diameter patties.
2. In a large skillet heat the 2 tablespoons oil over medium-high heat. Add patties. Cook for 4 to 6 minutes or until brown and heated through, turning halfway through cooking.
3. Meanwhile, in a small bowl stir together mayonnaise, garlic, and cayenne pepper. Spread mixture over pita rounds. Top with spinach and falafels. If desired, top with cucumber.
PER SERVING: 607 cal., 34 g total fat (6 g sat. fat), 10 mg chol., 1,093 mg sodium, 63 g carb., 7 g fiber, 12 g pro.
