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Falafel Salad with Tzatiki and Pita

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Falafel Salad with Tzatiki and Pita
based on Cooking Light Falafel Pitas

1/4 cup plain dry breadcrumbs
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons chopped green onions
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1 large egg
1 garlic clove, chopped
Dash of ground red pepper
Cooking spray
1/4 cup shredded seeded peeled cucumber
1/4 cup plain non-fat Greek yogurt
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole wheat pitas, quartered
4 cups lettuce greens
1/2 cup cucumber, in half moons
1/2 cup red onion, sliced
1/2 cup grape tomatoes, sliced

Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.

Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Quarter each pita and divide lettuce onto four plates. Add onion and tomato as desiured. Place 1 patty on each salad. Top each patty with about 1 tablespoon cucumber mixture.

Yield: 4 Servings

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