Baked Falafel Sandwiches

Adapted from Cooking Light

Tzatziki sauce:

1 cucumber, shredded, seeded, and strained of liquid

1 small Greek yogurt

1 garlic clove, minced

Pinch of salt

Falafel:

3/4 cup water

1/4 cup uncooked bulgur

3 cups cooked chickpeas (a little less than 2 15 oz. cans)

1/2 cup chopped fresh cilantro

1/2 cup chopped green onions

1/3 cup water

2 tablespoons all-purpose flour

1 tablespoon ground cumin

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground red pepper

Dash of Cayenne pepper

3 garlic cloves

Cooking spray

Pita bread

Tomatoes, sliced

Lettuce, shredded

Chopped fresh cilantro (optional)

1. To prepare tzatziki, combine the first three ingredients, stirring until blended.  Chill until ready to serve.

2. To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand for 30 minutes or until tender.  Drain and set aside.  

3. Preheat oven to 425 degrees.

4. Combine chickpeas and the next 9 ingredients in a food processor; pulse until well blended and smooth.  Spoon chickpea mixture into a large bowl and stir in the bulgur.  

5. Divide the mixture into 12 equal portions; shape each portion into a 1/4 inch thick patty.  Place the patties on a baking sheet coated with cooking spray.  Bake at 425 degrees for 10 minutes on each side or until browned.  Top each pita with falafel, tomato slices, lettuce, tzatziki and cilantro