Falafel Pitas with Cucumber-Yogurt Dressing

• 1/4 cup minced red onion
• 1 tablespoon Dijon mustard 
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (1-ounce) slice whole wheat bread, torn into pieces
• 1 large egg
• 1 large egg white
• 1 1/2 tablespoons olive oil
• 2 (6-inch) whole wheat pitas, split
• 1 cup arugula

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Cucumber-Yogurt Dressing: 

• 1 cup plain fat-free yogurt
• 1/2 cup diced seedless cucumber
• 1/4 cup minced red onion 
• 1 teaspoon fresh lemon juice 

Combine all ingredients in a small bowl. Cover and chill.

Serves 4 (will be extra Cucumber-Yogurt Dressing); 280 calories.

VERDICT:  I love the assembly of the patties--you just throw everything right into the food processor, pulse it together, and then fry them up.  Next time, I would juice up the spices a little and maybe add some garlic, but on the whole, I liked these.  The recipe header indicates that you could take them for lunch.  I'm skeptical, but will give it a try.  Keep.