Falafel pitas with cucumber yoghurt dressing is a very popular dish in the Middle East served as a fast food. This dish can also be served as a main dish, served as a sandwich stuffed in pita bread with lettuce, tomatoes and tahini sauce or as an appetizer with a veggie salad or with hummus and tahini. Falafel is a favorite dish among vegetarians.
One of the most popular and appetizing pita sandwiches is the falafel pitas with cucumber yoghurt dressing which is made with piping hot pita stuffed with vegetable, crisp falafel and tahini sauce which is a ultimate and delightful dish that can be served for lunch or dinner. This dish an amazing dish made with argula, chickpeas (garbanzo beans), rinsed and drained, Dijon mustard, freshly ground black pepper, ground cumin and egg.
Arugula is an aromatic salad green like most other salad greens that is very low in calories and is high in vitamins A and C. A ½ cup serving of arugula is just two calories. Seasoned with Dijon mustard, cumin and paprika with classic chickpea patties have a fantastic crunchy exterior and zesty flavor. Blended with bitter arugula and creamy-tangy cucumber yoghurt dressing makes this dish exceptionally refreshing and cooling which creates a well balanced meal.
Pita bread is generally served just before every meal in the Middle East. Pita can be used for dipping, or to make delicious sandwiches in the pocket. Usually the cucumber yoghurt dressing makes it very yummy and creamy. The cucumber yoghurt dressing is usually used in pita sandwiches, marinades and dips. The secret in making these mouthwatering falafel pitas is a rich, creamy and flavorful dressing. Dijon mustard is a favorite condiment for sandwiches, especially subs and wraps and should be smooth and have a clean, nose-tingling heat.
Falafel is traditionally a deep fried ball or patty made from ground chickpeas or fava beans. Falafel is usually served in a pita which acts as a pocket or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce and drizzled with tahini based sauces. The falafel balls may also be eaten alone as a snack or served as part of a meze.
The secret to mouthwatering falafel pitas is a rich, creamy tahini dressing – be sure to make some along with this recipe, and don’t be shy in dolloping it on before devouring these healthy falafels. Falafels, the traditional Middle Eastern bean patties, are usually deep-fried. This updated version, delicately spiced and crunchy with grated carrot, is baked for a lower-fat result, but is just as delicious and is served as falafel pitas with salad. The use of chickpeas is predominant in most Middle Eastern countries. Falafel is also often considered a national dish of Israel.
To prepare the falafel pitas with cucumber yoghurt dressing, firstly combine arugula leaves, chickpeas (garbanzo beans) rinsed and drained, cucumber-yoghurt dressing, dijon mustard, freshly ground black pepper, ground cumin, large egg, large egg white, minced red onion and olive oil in a food processor. Pulse the mixie for 6 times or until well blended (mixture will be wet). Heat little olive oil in a large nonstick skillet over medium to high heat and spoon about 1/3 cup chickpea mixture per patty into the pan; cook for about 4 minutes on each side or until golden brown. Line each pita half with ¼ cup arugula, 1 patty to each pita half and 2 tablespoons cucumber yoghurt dressing into each pita half.
For preparing the cucumber yoghurt dressing take 1 cup plain fat free yoghurt, ½ cup diced seedless cucumber, ¼ cub minced red onion, 1 teaspoon fresh lemon juice. Combine all these ingredients in a small bowl, cover and chill.
Falafel can be baked to reduce the high fat content associated with frying. Although baking alters the texture and flavor, it is often a recommended preparation technique for people suffering from health problems like diabetes. To try doing this dish, click on the below link for detailed recipe:
The cucumber yoghurt dressing is a light and refreshing classic and makes a perfect dish for summer. It tastes great, is very simple, and nutritious. When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Chickpeas are also low in fat and salt and contain no cholesterol. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, Vitamin C, thiamine, pantothenic acid, Vitamin B, and folate. Phytochemicals include beta-carotene. Due to its nutrition profile, as well as being considered a hearty and satisfying dish, falafel is often recommended for use in weight control programs. It is also high in soluble fiber, which has been shown to be effective at lowering blood cholesterol.