Falafel Pita Pockets with Dill-icious Yogurt Dip

HealthierMamasita

PER SERVING (1 pita pocket with 3 falafel balls and 3 tbsp. dip): 198 calories, 2.25g fat, 863mg sodium, 37g carbs, 8.5g fiber, 5g sugars, 10g protein -- POINTS® value 3*

Our amazingly delicious baked take on the Middle East's most famous meal ROCKS!!!

Ingredients:

For Falafel Pockets
2 1/2 whole-wheat or high-fiber pitas
One 15-oz. can chickpeas, well drained
1 onion, very finely chopped
1/4 cup whole-wheat flour
3 tbsp. finely chopped fresh parsley
1 1/2 tbsp. chopped garlic
1 tbsp. chopped fresh cilantro
1/2 tbsp. ground cumin
3/4 tsp. salt
1/2 tsp. baking powder
1/4 tsp. lemon juice
1/8 tsp. paprika, or more to taste
black pepper, to taste
Two 2-second sprays olive oil nonstick spray

For Dip
6 oz. plain fat-free yogurt
1 Persian cucumber, peeled and chopped (or another small cucumber, peeled, deseeded, and chopped)
1 tsp. dried dill
3/4 tsp. crushed garlic
1/4 tsp. salt
black pepper, to taste

Directions:
Preheat oven to 375 degrees.

Place all ingredients for falafel (except for the pitas and nonstick spray) in a large bowl, and give them a good stir. Using a potato masher, mash well. Mixture should remain slightly chunky, not smooth.

Spray a baking sheet thoroughly with a 2-second spray of olive oil nonstick spray.

One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet. Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.

Bake in the oven for 15 minutes. Meanwhile, combine all ingredients for dip in a blender or food processor, and pulse until just blended. Season to taste with black pepper and refrigerate until ready to serve.

Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the oven and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.

Cut the whole pitas into halves, toast or warm all pita halves slightly, and then fill each with three falafel balls and 3 tbsp. dip. Enjoy!

MAKES 5 SERVINGS

HG Alternative! Enjoy your falafel 'n dip pita-free (wrapped in lettuce, over a salad, or straight from a plate!). A pita-less serving has 139 calories, 2g fat, 718mg sodium, 24g carbs, 6g fiber, 5g sugars, and 7.5g protein (POINTS® value 2*). Woohoo!

HealthierMamasita

PER SERVING (1 pita pocket with 3 falafel balls and 3 tbsp. dip): 198 calories, 2.25g fat, 863mg sodium, 37g carbs, 8.5g fiber, 5g sugars, 10g protein -- POINTS® value 3*

Our amazingly delicious baked take on the Middle East's most famous meal ROCKS!!!

Ingredients:

For Falafel Pockets
2 1/2 whole-wheat or high-fiber pitas
One 15-oz. can chickpeas, well drained
1 onion, very finely chopped
1/4 cup whole-wheat flour
3 tbsp. finely chopped fresh parsley
1 1/2 tbsp. chopped garlic
1 tbsp. chopped fresh cilantro
1/2 tbsp. ground cumin
3/4 tsp. salt
1/2 tsp. baking powder
1/4 tsp. lemon juice
1/8 tsp. paprika, or more to taste
black pepper, to taste
Two 2-second sprays olive oil nonstick spray

For Dip
6 oz. plain fat-free yogurt
1 Persian cucumber, peeled and chopped (or another small cucumber, peeled, deseeded, and chopped)
1 tsp. dried dill
3/4 tsp. crushed garlic
1/4 tsp. salt
black pepper, to taste

Directions:
Preheat oven to 375 degrees.

Place all ingredients for falafel (except for the pitas and nonstick spray) in a large bowl, and give them a good stir. Using a potato masher, mash well. Mixture should remain slightly chunky, not smooth.

Spray a baking sheet thoroughly with a 2-second spray of olive oil nonstick spray.

One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet. Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.

Bake in the oven for 15 minutes. Meanwhile, combine all ingredients for dip in a blender or food processor, and pulse until just blended. Season to taste with black pepper and refrigerate until ready to serve.

Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the oven and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.

Cut the whole pitas into halves, toast or warm all pita halves slightly, and then fill each with three falafel balls and 3 tbsp. dip. Enjoy!

MAKES 5 SERVINGS

HG Alternative! Enjoy your falafel 'n dip pita-free (wrapped in lettuce, over a salad, or straight from a plate!). A pita-less serving has 139 calories, 2g fat, 718mg sodium, 24g carbs, 6g fiber, 5g sugars, and 7.5g protein (POINTS® value 2*). Woohoo!

msarro

Saw this in my email this morning and it sounds awesome. The falafel mix I usually use has 160 calories per falafel ball, not including the pita, so this is pretty huge. Sadly my herb garden hasn't really done anything yet, and it only gives measurements with fresh herbs. I hate being poor!

pavang82

Sounds delicious.

angievan26

I am not sure if I would be into the Falafel balls because I really do not like chik peas... but that dressing sounds great!

msarro

You can replace chick peas with fava beans if you like them more

lgolden

Sounds great! I can't wait to try it.

katythemommy

I really want to try this! I received it in my email a while ago and still haven't made it yet - maybe on Friday I'll try it and let you know how it works out!

amymeenieminymo

Yum, that's going in my recipie book!

keiko

I am not sure if I would be into the Falafel balls because I really do not like chik peas... but that dressing sounds great!

You don't even taste the chick peas! I made some, not this exact recipe but another and DH thought they were good.