1/2 cup chopped tomatoTuck these into pita bread or serve with a green salad.

Makes 4 servings

15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo beans
1 medium onion, coarsely chopped
1/4 cup packed parsley leaves
2 cloves garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
2 to 3 teaspoons lemon juice
Salt and pepper, to taste
1 cup dry plain bread crumbs, divided
1/4 cup chopped raisins
1 egg yolk
Olive oil cooking spray
Tomato-Cucumber Relish (recipe follows)
In a food processor r blender process garbanzo beans, onion, parsley, garlic, cumin, and oregano until smooth; season to taste with lemon juice, salt, and pepper. Stir in 1/2 cup bread crumbs, raisins, and egg yolk.
Form bean mixture into 16 patties, using about 1 1/2 tablespoons for each. Coat patties with remaining 1/2 cup bread crumbs.
Spray large skillet with cooking spray; heat over medium heat until hot. Cook falafel over medium heat until browned on the bottom, 2 to 3 minutes. Spray tops of falafel with cooking spray and turn; cook until browned on the bottom, 2 to 3 minutes.
Arrange 4 falafel on each plate; serve with Tomato
Cucumber Relish.
Tomato
Cucumber Relish

Makes about 1 cup

1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup fat
free plain yogurt
1/2 teaspoon dried mint leaves (optional)
Salt and pepper, to taste
In a small bowl combine tomato, cucumber, yogurt, and mint leaves; season to taste

Serving Size: 4 falafel
Amount Per Serving
Calories: 311
Total Fat: 4g
Sodium: 575mg
Total Carbs: 58g
Fiber: 7g
Protein: