- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Line baking sheet with parchment paper; set aside. In skillet, heat 1 tbsp of the oil over medium heat. Add onion and garlic; cook, stirring often, for 2 minutes. In food processor, pulse chickpeas, onion mixture, spinach, flour, oats and cumin until fine; season with salt and pepper. Using your hands, form 16 falafel patties, pressing lightly to help them hold together. Place falafels on prepared baking sheet. Freeze for about 5 minutes. In large skillet, heat remaining oil over medium-high heat. Add half of the falafels; cook, turning halfway through cooking time, until browned, about 4 minutes. Transfer to plate; keep warm. Repeat with remaining falafels. Divide falafels among pita halves. Top each with Tzatziki, lettuce, tomatoes and cucumbers, and mint, if using. Serve with pepperoncini peppers, if using.
Tzatziki In bowl, stir together 1/2 cup sour cream, 1 grated mini cucumber, 1 chopped clove garlic and 1/2 tsp liquid honey. Season with salt and pepper. Makes about 2/3 cup.
Nutritional facts Per serving: about
- Iron 6.5 mg
- Fibre 12 g
- Sodium 400 mg
- Sugars 9 g
- Protein 20 g
- Calories 630
- Total fat 20 g
- Cholesterol 15 mg
- Saturated fat 5 g
- Total carbohydrate 93 g
